2014 quad reunions beer tasting
TRANSCRIPT
A special beer tasting for Quad’s supporters
Spectrum of beer
Lagers•Light-bodied•Light-colored•Less bitter
Ales•Heavy•Dark-colored•BitterTotally wrong!
Source: BJCP Guidelines, 2008 Edition.
1. LIGHT LAGER1A. Lite American Lager1B. Standard American Lager 1C. Premium American Lager1D. Munich Helles1E. Dortmunder Export
2. PILSNER2A. German Pilsner (Pils2B. Bohemian Pilsener 2C. Classic American Pilsner
3. EUROPEAN AMBER LAGER3A. Vienna Lager 3B. Oktoberfest/Märzen
4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer)
5. BOCK5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock5D. Eisbock
6. LIGHT HYBRID BEER 6A. Cream Ale6B. Blonde Ale6C. Kölsch6D. American Wheat or Rye Beer
7. AMBER HYBRID BEER7A. Northern German Altbier7B. California Common Beer7C. Düsseldorf Altbier
8. ENGLISH PALE ALE8A. Standard/Ordinary Bitter8B. Special/Best/Premium Bitter8C. Extra Special/Strong Bitter (English Pale
Ale)
9. SCOTTISH AND IRISH ALE9A. Scottish Light 60/- 9B. Scottish Heavy 70/-9C. Scottish Export 80/-9D. Irish Red Ale9E. Strong Scotch Ale
10. AMERICAN ALE10A. American Pale Ale10B. American Amber Ale
10C. American Brown Ale
11. ENGLISH BROWN ALE11A. Mild 11B. Southern English Brown 11C. Northern English Brown Ale
12. PORTER12A. Brown Porter12B. Robust Porter 12C. Baltic Porter
13. STOUT 13A. Dry Stout 13B. Sweet Stout 13C. Oatmeal Stout 13D. Foreign Extra Stout13E. American Stout 13F. Russian Imperial Stout
14. INDIA PALE ALE (IPA)14A. English IPA 14B. American IPA14C. Imperial IPA
15. GERMAN WHEAT AND RYE BEER 15A. Weizen/Weissbier15B. Dunkelweizen 15C. Weizenbock 15D. Roggenbier
(German Rye Beer)
16. BELGIAN AND FRENCH ALE 16A. Witbier16B. Belgian Pale Ale 16C. Saison 16D. Bière de Garde16E. Belgian Specialty Ale
17. SOUR ALE17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin17D. Straight (Unblended) Lambic 17E. Gueuze17F. Fruit Lambic
18. BELGIAN STRONG ALE18A. Belgian Blond Ale 18B. Belgian Dubbel18C. Belgian Tripel18D. Belgian Golden Strong Ale18E. Belgian Dark Strong Ale
19. STRONG ALE 19A. Old Ale 19B. English Barleywine19C. American Barleywine
20. FRUIT BEER 21. SPICE/HERB/VEGETABLE BEER
21A. Spice, Herb, or Vegetable Beer 21B. Christmas/Winter Specialty Spiced Beer
22. SMOKE-FLAVORED/WOOD-AGED BEER
22A. Classic Rauchbier22B. Other Smoked Beer22C. Wood-Aged Beer
23. SPECIALTY BEER
Source: BJCP Guidelines, 2008 Edition.
1. LIGHT LAGER1A. Lite American Lager1B. Standard American Lager 1C. Premium American Lager1D. Munich Helles1E. Dortmunder Export
2. PILSNER2A. German Pilsner (Pils2B. Bohemian Pilsener 2C. Classic American Pilsner
3. EUROPEAN AMBER LAGER3A. Vienna Lager 3B. Oktoberfest/Märzen
4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer)
5. BOCK5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock5D. Eisbock
6. LIGHT HYBRID BEER 6A. Cream Ale6B. Blonde Ale6C. Kölsch6D. American Wheat or Rye Beer
7. AMBER HYBRID BEER7A. Northern German Altbier7B. California Common Beer7C. Düsseldorf Altbier
8. ENGLISH PALE ALE8A. Standard/Ordinary Bitter8B. Special/Best/Premium Bitter8C. Extra Special/Strong Bitter (English Pale
Ale)
9. SCOTTISH AND IRISH ALE9A. Scottish Light 60/- 9B. Scottish Heavy 70/-9C. Scottish Export 80/-9D. Irish Red Ale9E. Strong Scotch Ale
10. AMERICAN ALE10A. American Pale Ale10B. American Amber Ale
10C. American Brown Ale
11. ENGLISH BROWN ALE11A. Mild 11B. Southern English Brown 11C. Northern English Brown Ale
12. PORTER12A. Brown Porter12B. Robust Porter 12C. Baltic Porter
13. STOUT 13A. Dry Stout 13B. Sweet Stout 13C. Oatmeal Stout 13D. Foreign Extra Stout13E. American Stout 13F. Russian Imperial Stout
14. INDIA PALE ALE (IPA)14A. English IPA 14B. American IPA14C. Imperial IPA
15. GERMAN WHEAT AND RYE BEER 15A. Weizen/Weissbier15B. Dunkelweizen 15C. Weizenbock 15D. Roggenbier
(German Rye Beer)
16. BELGIAN AND FRENCH ALE 16A. Witbier16B. Belgian Pale Ale 16C. Saison 16D. Bière de Garde16E. Belgian Specialty Ale
17. SOUR ALE17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin17D. Straight (Unblended) Lambic 17E. Gueuze17F. Fruit Lambic
18. BELGIAN STRONG ALE18A. Belgian Blond Ale 18B. Belgian Dubbel18C. Belgian Tripel18D. Belgian Golden Strong Ale18E. Belgian Dark Strong Ale
19. STRONG ALE 19A. Old Ale 19B. English Barleywine19C. American Barleywine
20. FRUIT BEER 21. SPICE/HERB/VEGETABLE BEER
21A. Spice, Herb, or Vegetable Beer 21B. Christmas/Winter Specialty Spiced Beer
22. SMOKE-FLAVORED/WOOD-AGED BEER
22A. Classic Rauchbier22B. Other Smoked Beer22C. Wood-Aged Beer
23. SPECIALTY BEER
Easy Drinking
Source: BJCP Guidelines, 2008 Edition.
1. LIGHT LAGER1A. Lite American Lager1B. Standard American Lager 1C. Premium American Lager1D. Munich Helles1E. Dortmunder Export
2. PILSNER2A. German Pilsner (Pils2B. Bohemian Pilsener 2C. Classic American Pilsner
3. EUROPEAN AMBER LAGER3A. Vienna Lager 3B. Oktoberfest/Märzen
4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer)
5. BOCK5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock5D. Eisbock
6. LIGHT HYBRID BEER 6A. Cream Ale6B. Blonde Ale6C. Kölsch6D. American Wheat or Rye Beer
7. AMBER HYBRID BEER7A. Northern German Altbier7B. California Common Beer7C. Düsseldorf Altbier
8. ENGLISH PALE ALE8A. Standard/Ordinary Bitter8B. Special/Best/Premium Bitter8C. Extra Special/Strong Bitter (English Pale
Ale)
9. SCOTTISH AND IRISH ALE9A. Scottish Light 60/- 9B. Scottish Heavy 70/-9C. Scottish Export 80/-9D. Irish Red Ale9E. Strong Scotch Ale
10. AMERICAN ALE10A. American Pale Ale10B. American Amber Ale
10C. American Brown Ale
11. ENGLISH BROWN ALE11A. Mild 11B. Southern English Brown 11C. Northern English Brown Ale
12. PORTER12A. Brown Porter12B. Robust Porter 12C. Baltic Porter
13. STOUT 13A. Dry Stout 13B. Sweet Stout 13C. Oatmeal Stout 13D. Foreign Extra Stout13E. American Stout 13F. Russian Imperial Stout
14. INDIA PALE ALE (IPA)14A. English IPA 14B. American IPA14C. Imperial IPA
15. GERMAN WHEAT AND RYE BEER 15A. Weizen/Weissbier15B. Dunkelweizen 15C. Weizenbock 15D. Roggenbier
(German Rye Beer)
16. BELGIAN AND FRENCH ALE 16A. Witbier16B. Belgian Pale Ale 16C. Saison 16D. Bière de Garde16E. Belgian Specialty Ale
17. SOUR ALE17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin17D. Straight (Unblended) Lambic 17E. Gueuze17F. Fruit Lambic
18. BELGIAN STRONG ALE18A. Belgian Blond Ale 18B. Belgian Dubbel18C. Belgian Tripel18D. Belgian Golden Strong Ale18E. Belgian Dark Strong Ale
19. STRONG ALE 19A. Old Ale 19B. English Barleywine19C. American Barleywine
20. FRUIT BEER 21. SPICE/HERB/VEGETABLE BEER
21A. Spice, Herb, or Vegetable Beer 21B. Christmas/Winter Specialty Spiced Beer
22. SMOKE-FLAVORED/WOOD-AGED BEER
22A. Classic Rauchbier22B. Other Smoked Beer22C. Wood-Aged Beer
23. SPECIALTY BEER
Flavorful
Source: BJCP Guidelines, 2008 Edition.
1. LIGHT LAGER1A. Lite American Lager1B. Standard American Lager 1C. Premium American Lager1D. Munich Helles1E. Dortmunder Export
2. PILSNER2A. German Pilsner (Pils2B. Bohemian Pilsener 2C. Classic American Pilsner
3. EUROPEAN AMBER LAGER3A. Vienna Lager 3B. Oktoberfest/Märzen
4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer)
5. BOCK5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock5D. Eisbock
6. LIGHT HYBRID BEER 6A. Cream Ale6B. Blonde Ale6C. Kölsch6D. American Wheat or Rye Beer
7. AMBER HYBRID BEER7A. Northern German Altbier7B. California Common Beer7C. Düsseldorf Altbier
8. ENGLISH PALE ALE8A. Standard/Ordinary Bitter8B. Special/Best/Premium Bitter8C. Extra Special/Strong Bitter (English Pale
Ale)
9. SCOTTISH AND IRISH ALE9A. Scottish Light 60/- 9B. Scottish Heavy 70/-9C. Scottish Export 80/-9D. Irish Red Ale9E. Strong Scotch Ale
10. AMERICAN ALE10A. American Pale Ale10B. American Amber Ale
10C. American Brown Ale
11. ENGLISH BROWN ALE11A. Mild 11B. Southern English Brown 11C. Northern English Brown Ale
12. PORTER12A. Brown Porter12B. Robust Porter 12C. Baltic Porter
13. STOUT 13A. Dry Stout 13B. Sweet Stout 13C. Oatmeal Stout 13D. Foreign Extra Stout13E. American Stout 13F. Russian Imperial Stout
14. INDIA PALE ALE (IPA)14A. English IPA 14B. American IPA14C. Imperial IPA
15. GERMAN WHEAT AND RYE BEER 15A. Weizen/Weissbier15B. Dunkelweizen 15C. Weizenbock 15D. Roggenbier
(German Rye Beer)
16. BELGIAN AND FRENCH ALE 16A. Witbier16B. Belgian Pale Ale 16C. Saison 16D. Bière de Garde16E. Belgian Specialty Ale
17. SOUR ALE17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin17D. Straight (Unblended) Lambic 17E. Gueuze17F. Fruit Lambic
18. BELGIAN STRONG ALE18A. Belgian Blond Ale 18B. Belgian Dubbel18C. Belgian Tripel18D. Belgian Golden Strong Ale18E. Belgian Dark Strong Ale
19. STRONG ALE 19A. Old Ale 19B. English Barleywine19C. American Barleywine
20. FRUIT BEER 21. SPICE/HERB/VEGETABLE BEER
21A. Spice, Herb, or Vegetable Beer 21B. Christmas/Winter Specialty Spiced Beer
22. SMOKE-FLAVORED/WOOD-AGED BEER
22A. Classic Rauchbier22B. Other Smoked Beer22C. Wood-Aged Beer
23. SPECIALTY BEER
Unique & Interestin
g
Bohemian Pilsner
Czechvar
5.0% ABVCzech Republic
Crisp , light, and refreshing,with Saaz hops shining through.
Plzen
Pale Malt techniques (from UK)
Lage
ring
Hop
s
Beer is multi-dimensional
Color(malt character)
Hoppiness (hop quantity)
Body(malt quantity)
Other dimensionalities
• Malt type
• Hop contribution
• Hop character
• Limited
ingredients
• Protected wheat
• Protected German beer market
Reinheitsgebot (1516)
Hefeweizen
Hacker-Pschorr Weisse5.5% ABVGermany (Munich)
Yeast contribute aromas of clove and banana,wheat and yeast proteins add body and color
Varying thicknes
s showcases beer’s
color
Room forsome head
Schneider and Weisse
George Schneider I George Schneider VI
India Pale Ale
A Seersucker Suit Gentlemen Enjoying Punch A Cummerbund
and Braces
India Pale Ale
True• Highly hopped• Favored by the
East India Company
False (or misleading)• High alcohol• Only beer (at time) that lasted the voyage• Made especially for the trip to India
India Pale Ale
Ithaca Flower Power7.5% ABVUSA(New York)
Prominent aromas, flavors, and bitterness resultfrom an aggressive hop schedule. Dry hopped.
Other dimensionalities
• Malt type
• Hop contribution
• Hop character
Flanders Red ale
Rodenbach Grand Cru6.0% ABVBelgium
Blending of young and old sour beers.Color results from barrel ageing.
Saccharomyces cerevisiaeS. patorianus
BrettanomycesLactobacillus
Yeast classifies ale vs lager
…more qualities
• AdditionalIngredients:
• Water
• Carbonation
• Barrel aging
Quadrupel
Chimay Grande Reserve9.0% ABVBelgium
Dark and sweet, but (relatively) light-bodied.Complex flavors of dark fruit and nuts.
Scottish/Scotch Ale• Come in 4 types:
– Scottish Light (60/-)– Scottish Heavy (70/-)– Scottish Export (80/-)– Scotch Strong (wee-heavy)
• Malt (pale) flavors prominent,with kettle caramelization
• Hops kept at a minimum,due to historical cost of import
Scotch Ale
Founders Dirty Bastard8.5% ABVUSA (Michigan)
Malt-forward flavor, combined with a heavy body.Absence of hops flavor/bitterness in most styles (but not
this one).
Source: BJCP Guidelines, 2008 Edition.
1. LIGHT LAGER1A. Lite American Lager1B. Standard American Lager 1C. Premium American Lager1D. Munich Helles1E. Dortmunder Export
2. PILSNER2A. German Pilsner (Pils2B. Bohemian Pilsener 2C. Classic American Pilsner
3. EUROPEAN AMBER LAGER3A. Vienna Lager 3B. Oktoberfest/Märzen
4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer)
5. BOCK5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock5D. Eisbock
6. LIGHT HYBRID BEER 6A. Cream Ale6B. Blonde Ale6C. Kölsch6D. American Wheat or Rye Beer
7. AMBER HYBRID BEER7A. Northern German Altbier7B. California Common Beer7C. Düsseldorf Altbier
8. ENGLISH PALE ALE8A. Standard/Ordinary Bitter8B. Special/Best/Premium Bitter8C. Extra Special/Strong Bitter (English Pale
Ale)
9. SCOTTISH AND IRISH ALE9A. Scottish Light 60/- 9B. Scottish Heavy 70/-9C. Scottish Export 80/-9D. Irish Red Ale9E. Strong Scotch Ale
10. AMERICAN ALE10A. American Pale Ale10B. American Amber Ale
10C. American Brown Ale
11. ENGLISH BROWN ALE11A. Mild 11B. Southern English Brown 11C. Northern English Brown Ale
12. PORTER12A. Brown Porter12B. Robust Porter 12C. Baltic Porter
13. STOUT 13A. Dry Stout 13B. Sweet Stout 13C. Oatmeal Stout 13D. Foreign Extra Stout13E. American Stout 13F. Russian Imperial Stout
14. INDIA PALE ALE (IPA)14A. English IPA 14B. American IPA14C. Imperial IPA
15. GERMAN WHEAT AND RYE BEER 15A. Weizen/Weissbier15B. Dunkelweizen 15C. Weizenbock 15D. Roggenbier
(German Rye Beer)
16. BELGIAN AND FRENCH ALE 16A. Witbier16B. Belgian Pale Ale 16C. Saison 16D. Bière de Garde16E. Belgian Specialty Ale
17. SOUR ALE17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin17D. Straight (Unblended) Lambic 17E. Gueuze17F. Fruit Lambic
18. BELGIAN STRONG ALE18A. Belgian Blond Ale 18B. Belgian Dubbel18C. Belgian Tripel18D. Belgian Golden Strong Ale18E. Belgian Dark Strong Ale
19. STRONG ALE 19A. Old Ale 19B. English Barleywine19C. American Barleywine
20. FRUIT BEER 21. SPICE/HERB/VEGETABLE BEER
21A. Spice, Herb, or Vegetable Beer 21B. Christmas/Winter Specialty Spiced Beer
22. SMOKE-FLAVORED/WOOD-AGED BEER
22A. Classic Rauchbier22B. Other Smoked Beer22C. Wood-Aged Beer
23. SPECIALTY BEER
No.
Name (Style) ABV (%)
1 Czechvar (Czech Pilsner) 5.02 Hacker-Pschorr Weiss
(Hefeweizen)5.5
3 Ithaca Flower Power (IPA) 7.54 Rodenbach Grand Cru
(Flanders Red Ale)6.0
5 Chimay Blue (Quad) 9.06 Founders Dirty Bastard (Scotch
Ale)8.5
Today’s Beer Tasting