1. British Beer Styles Meagen Anderson Beer Education Manager

2. SRM Color DescriptorSRM Value Straw2 - 3 Yellow3 - 4 Gold5 - 6 Amber6 - 9 Deep amber / light copper 10 - 14 Copper14 - 17 Deep copper / light brown 17 - 18 Brown19 - 22 Dark brown22 - 30 Very dark brown30 - 35 Black30 + Black, opaque40 +

3. Origin: This is your everyday drinking mans pale ale on draft (cask). Today’s versions date to after WWI although the style can be traced to around 1850. This is your classic “session” beer. Aroma & Flavor: Brewed with pale malts that give the beers a light nutty, toasty edge with a little fruit from the yeast. Nice dose of English hops (thus, “bitter”) give it a crisp dry finish. Color: Light yellow to copper. Clear. Low carbonation (4-14 °SRM) Bitterness: Medium (25-35 IBU) ABV: Low (3.2-3.8%) Examples: Anchor Small Beer, Boddingtons Pub Draft Ale, Young's Bitter British ENGLISH / PALE ALES

4. Origin: A stronger version of bitter (in alcohol and body), but still a session beer. Aroma & Flavor: Pretty much the same as the ordinary bitter but with a little more caramel flavor and the hops to support it. The balance is toward the hops. Color: Medium gold to medium copper(5-16 °SRM) Bitterness: Medium to high (25-40 IBU) ABV: Low to Normal (3.8 – 4.6%) Examples: Fullers London Pride, Goose Islands Honker’s Ale, Rogue Younger’s Special Bitter British ENGLISH / PALE ALES

5. Origin: A n even stronger version of bitter. Though balanced, the emphasis is still on bitterness. Aroma & Flavor: A fruity, hoppy beer with a higher alcohol (that might be perceived) balanced by evident caramel malt sweetness. Drinkable. Color: Golden to deep copper – on the red side (6-18 °SRM) Bitterness: Medium to high (30-50 IBU) ABV: Normal to elevated (4.6 – 6.2%) Examples: Fullers ESB, Avery 14’s, Anderson Valley Boont ESB, Redhook ESB British ENGLISH / PALE ALES

6. Origin: A bottled version of bitter with a little more substance as most examples are all malt (no use of adjunct starch substitutes). Descended from the amber- colored beers of the countryside and later became associated the breweries that existed in the town of Burton-on-Trent. Aroma & Flavor: Crisp, clean, nutty malt with herbal, earthy English hops – balance but finish is hops. Color: Gold to Amber (5-14 °SRM) Bitterness: Medium to high (20-50 IBU) ABV: Normal to elevated (3.8-6.2 %) Examples: Odell 5 Barrel Pale Ale, Whitbread Pale Ale, Samuel Adams Pale Ale British ENGLISH / PALE ALES

7. Origin: A stronger and hoppier version of a pale ale born from the ales shipped to India in the early 19 th century. (English IPA should not be confused with an American IPA). Aroma & Flavor: Lots of nutty malt (bready, biscuit, toffee, toast) but dominated by English, earthy hops. Color: Gold to amber (8-14 °SRM) Bitterness: High (40-60 IBU) ABV: Slightly elevated to elevated (5-7.5 %) Examples: Fuller’s IPA, Samuel Smith’s India Ale, Burton Bridge Empire IPA British ENGLISH / PALE ALES

8. Origin: A beer that was not aged and soured (in the old days these beers were mixed with younger beers), and, generally speaking, of lower gravity and less hoppy so easy to drink. The bitterer styles morphed into porter while brown “session” beers stayed around and became very popular in the mid 20 th century. Aroma & Flavor: Sweet, caramel, roasty, malt. Light, light hopping. Sessionable Color: Copper to dark brown or mahogany (12-25 °SRM) Bitterness: Low to medium (10-25 IBU) ABV: Low to normal (2.8-4.5 %) Examples: Theakston Traditional Mild, Wychwood Hobgoblin Dark English Ale, Goose Island PMD British ENGLISH / DARK BEERS

9. Origin: The southern style brown ales tend to darker, sweeter and of less alcohol than the northern styles. Developed in the early 20 th century as a bottled product to sell against spoiled draft porters. Aroma & Flavor: Malty with caramel and dark fruit - like a lighter version of milk stout Color: Light to dark brown (19-35°SRM) Bitterness: Low (12-20 IBU) ABV: Low to normal (2.8-4.1 %) Examples: Mann's Brown Ale (bottled, but not available in the US), Harvey’s Nut Brown Ale, Woodeforde’s Norfolk Nog British ENGLISH / DARK BEERS

10. Origin: Another variation of brown ale. As porters gained popularity (a hopped dark ale), brown ales remained as an easy drinking session beer with the emphasis on malt over hops. Aroma & Flavor: Drier and more hop-oriented that southern English brown ale, with a nutty character (toffee) rather than caramel. They are also paler and a bit stronger than the southern styles. Color: Dark amber to reddish-brown (12-22°SRM) Bitterness: Medium (20-30 IBU) ABV: Normal to slightly elevated (4.2-5.4 %) Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Samuel Adams Brown Ale British ENGLISH / DARK BEERS

11. Prep beer for off tasting

12. Origin: A gradual transformation from higher hopped (blended - Entire) versions of brown ale – early 1700’s. Once science figured out that brewers were not getting the full extract out of the brown inconsistently roasted malt, they switched to the newer, and much more efficient pale malt – in the late 18 th century. To make it dark and to add flavor, after years of trial and error (with burnt sugar or licorice), they began to augment the pale colored malt with a black “patent” malt, made possible in 1817, for flavor and color. It was eventfully named after the unskilled workers that loved to drink it – porters. It was the first mass produced industrial beer. Aroma & Flavor: Medium bodied brown ale with a mild roasted flavor like coffee (sometimes bitter chocolate), caramel, nutty, and/or toffee character. Light to medium English hopping. Color: Light brown to dark brown (20-30 °SRM) Bitterness: Low to medium (18-35 IBU) ABV: Normal to slightly elevated (4- 5.4 %) Examples: Fuller's London Porter, Samuel Smith Taddy Porter, Wasatch Polygamy Porter British ENGLISH / DARK BEERS

13. Origin: A modern interpretation of porter – maybe as a result of the Craft Beer renaissance in America – with strength, hop and roasted character being amplified. Aroma & Flavor: Burnt, roasty, coffee dryness – medium to high bitterness, dry finish. Color: Medium brown to very dark brown (22-35 °SRM) Bitterness: Medium to high(25-50 IBU) ABV: Normal to elevated (4.8-6.5 %) Examples: Great Lakes Edmund Fitzgerald Porter, Anchor Porter, Deschutes Black Butte Porter, Bell’s Porter British ENGLISH / DARK BEERS

14. Origin: Historically big, rich high gravity porters that were exported to Russia in the 18 th century. Derived from English porters and eventually morphing into Russian Imperial Stouts. Later Baltic countries brewed them with Lager yeast. Aroma & Flavor: A stronger version of an English brown porter. It has the same mild roasted flavor with a caramel, nutty, and/or toffee character but with more alcohol and generally sweeter – dark fruits. Similar to schwarzbier in roasted character. Color: Dark reddish copper to opaque dark brown (17-30 °SRM) Bitterness: Medium to high(20-40 IBU) ABV: Slightly elevated to high (5.5-9.5 %) Examples: Zywiec Porter (Poland), Southampton Imperial Baltic Porter, Baltika #6 Porter (Russia) British ENGLISH / DARK BEERS

15. Origin: As porters grew stronger, some eventually came to be known as stout porters and, at some point, just stout (an early term for a beer that is strong and black). Sweet stout is sweetened with un-fermentable milk lactose sugar and has an obvious sweetness with a nice roasted finish. It was marketed to the convalescing as well nursing mothers. Aroma & Flavor: Mild roasted, sweet malt, chocolate, creamy, low bitterness. Color: Opaque to clear, dark brown to black (30-40+ °SRM) Sam Cream is 80 Bitterness: Low to medium (20-40 IBU) ABV: Normal to slightly elevated (4-6%) Examples: Mackeson's XXX Stout, Left Hand Milk Stout, Samuel Adams Cream Stout British ENGLISH / DARK BEERS

16. Origin: Old ales were aged in wood for around a year and therefore obtained flavors reminiscent of leather, sour, lactic – also know as “stale” beer. These were often blended with younger beers and is where the idea of an “entire” comes from. In alcohol they can approach barley wines Aroma & Flavor: Strong alcohol warmth, malty, sweet – caramelly, molassess. Well hopped for balance. May have a vinous character, sherry and leather. Color: Light amber to very dark reddish-brown (10-22 °SRM) Sam Bitterness: Medium to high (30-60 IBU) ABV: Elevated to high (6-9%) Examples: Theakston Old Peculier, Fuller’s 1845, Young's Winter Warmer, Great Divide Hibernation Ale, Founders Curmudgeon British ENGLISH / STRONG BEERS

17. Origin: Descended from strong ”October” beers brewed on country estates, these are the strongest ales a brewery will offer. Aroma & Flavor: Strong alcohol warmth, RICH, malty, sweet – dark caramel, toffee, molasses, dark fruit. Usually hopped to balance. Color: Light amber to dark amber to brown (8-22 °SRM) Bitterness: Medium to high (35-70 IBU) ABV: High (8-12%) Examples: Thomas Hardy’s Ale, JW Lee’s Vintage Harvest Ale, Fuller’s Golden Pride British ENGLISH / STRONG BEERS

18. Origin: 60 is the low, 70 the middle and 80 the high end range of the Scottish draft beer. At each level the alcohol and intensity increases. Aroma & Flavor: Malty, sweeter, toffee malt up front, dry finish, some esters, and a faint peaty earthiness (smoke). No hop presence. Color: Amber to reddish brown (9-17 °SRM) Sam Scotch is 29 Bitterness: 60/- Low (10-20 IBU); 70/- Low (10– 25 IBU); 80/- Medium (15– 30 IBU) ABV: 60/- Low (2.5 – 3.2%); 70/- Low (3.2 – 3.9%); 80/- Normal (3.9 – 5%) Sam 5.5% Examples: Odell’s 90 Shilling, Three Floyds Robert the Bruce, Samuel Adams Scotch Ale British SCOTTISH ALES

19. Origin: The strongest of Scottish Ales. Typically above 90 shilling and closer to 120. Fermented at cool temperatures with abundant malt. Aroma & Flavor: Close to barley wine but with more of the roasted, toffee, rich, sweet malt flavors. Hints of peaty, smokey flavors. Color: Clear, amber to dark brown (14-25°SRM) Bitterness: Low (17-35 IBU) ABV: Elevated to high (6.5-10%) Examples: Founders Dirty Bastard, McEwan's Scotch Ale, Samuel Adams Wee Heavy, Oscar Blues Old Chub British SCOTTISH ALES Scotch Is stronger

20. Origin: The defining nature of a dry stout (also, like cream stout, a descendant of porter) is the use of roasted un-malted barley instead of black “patent” roasted malt. This was originally done to avoid taxes since malted barley was taxed and un-malted was not. Aroma & Flavor: Grainy sharpness, burnt roastiness. Creamy with a nice bitter coffee like finish (but the hop is not noticeable in the nose) Color: Very dark to black (25-40+ °SRM) Bitterness : Medium to high (30-45 IBU) ABV: Normal (4-5%) Examples: Guinness draft, Murphy’s Stout Beamish, Three Floyds Black Sun Stout British IRISH ALES

21. Origin: Strong, higher gravity stouts sold at home as a luxury product, but also exported to the ends of the British Empire (often in topical areas). Aroma & Flavor: Think scaled-up dry and / or sweet stout or a scaled – down Imperial Stout. Dark, roasty, coffee, chocolate, burnt - tropical varieties are sweeter, while export versions can be drier. Color: Very deep brown to black (30-40+ °SRM) Bitterness: Medium to high (30-70 IBU) ABV: Slightly elevated to high (5.5-8%) Examples: Guinness Foreign Extra Stout, Bell’s Double Cream Stout, Dragon Stout (Jamaica) British IRISH ALES

22. Origin: The strongest stout, born from the relationship between the monarchies of Russia (the court of Catherine the Great in the late 18 th century) and England; it is brewed to a higher gravity and hopped accordingly. Aroma & Flavor: Dark fruit flavors (raisins, plums, prunes) meld with roasty, burnt, bittersweet chocolate, molasses, tobacco. RICH! Noticeable alcohol presence. Color: Very dark reddish brown to black (30-40+ °SRM) Sam Imperial is 175 Bitterness: High (50-90 IBU) ABV: High (8-12%) Examples: North Coast Old Rasputin, Deschutes The Abyss, Samuel Adams Imperial Stout, Three Floyd’s Dark Lord British IRISH ALES

23. Origin: Originally brewed in Kilkenny in 1710, it’s an Irish spin on the English “bitter”, that is, malty, easy drinking, session beer. Coors bought the Killian’s name and turned it into a lager in 1981. Aroma & Flavor: Candy-like sweetness, buttered toast or toffee with drying finish. Low hop bitterness. Roasted barley provides earthy undertones. Color: Amber to deep reddish copper (9-18 °SRM) Bitterness: Low to medium (17-28 IBU) ABV: Normal to slightly elevated (4-6%) Examples: Smithwick’s Irish Ale, Three Floyds Brian Boru Old Irish Ale, Beamish Red Ale, Samuel Adams Irish Red British IRISH ALES

24. Q: The weakest of Scottish Beers has______ schillings and is known as a “_____.” A: 60/- and Light. (I would say light but I think two penny would also work, although two penny specifically refers to light alcohol British beers from the third runnings of the parti gyle system.) British

25. Q: What is another name for Wee Heavy? Scotch Ale A: Scotch Ale British

26. Q: Name the specific style of stout that has the high ABV range of 8.0%? Foreign Stout A: Foreign Stout British

27. Q: English Ale over 5% that is stored for at least 6 months in wooden barrels Old / Strong ale A: Old / Strong ale Q: ALSO: What British Style beer is aged in oak and can have sherry notes? British

28. Q: What two word British Ale has the least alcohol? A: Ordinary bitter British

29. Q: What is another name for 60/-, 70/- or 80/- 60/- (Light ), 70/- (Heavy), 80/- (Export) ale A: 60/- (Light ), 70/- (Heavy), 80/- (Export) ale British

30. Q: What is the lowest alcohol level for a foreign stout? A: 5.5% ABV British

31. Please list the specifics about this particular beer: Dry Stout – Please describe origin and history – Please describe ABV and SRM – Please describe flavor and taste profile – Please list 3 commercial examples, 1 of which has to be from the country of origin, and 1 of which does not. British

32. Origin: The defining nature of a dry stout (also, like cream stout, a descendant of porter) is the use of roasted un-malted barley instead of black “patent” roasted malt. This was originally done to avoid taxes since malted barley was taxed and un-malted was not. Aroma & Flavor: Sharp, burnt roastiness. Creamy with a nice bitter roundness (but the hop is not noticeable in the nose). Color: Very dark to black (25-40+ °SRM) Bitterness : Medium to high (30-45 IBU) ABV: Normal (4-5%) Examples: Guinness draft, Murphy’s Stout Beamish, Three Floyds Black Sun Stout British IRISH ALES

33. Q: Irish Ale named for a specific color? Red Ale A: Red Ale British

34. Q: Name the city in Northern England known for their Brown Ale? A: Newcastle (Interesting in that it is not on draft there today– bottle only. It is brewed by the Tadcaster Brewery in North Yorkshire. Scottish and Newcastle was jointly taken over by Heineken and Carlsberg in 2008 and now operates as a subsidiary of both.) British

35. Q: What is the strongest English beer that is formulated similar to English Pale Ale? English IPA A: English IPA British

36. Q: What is the ingredient added to create milk stout? A: un-fermentable milk lactose sugar British

37. Q: Name an English style that can be light or dark. Brown Ale A: Brown Ale British

38. British TASTE 6 beers / blind These will all be British You can use your notes What do you think it is? Why? Would you serve it? Yes / no and why?

39. British TASTE

40. Beer #1: Boddington’s Pub Ale / ENGLISH BITTER – a light nutty, toasty edge, soft finish – low alcohol session beer Beer #2: Fuller’s / ESB – fruity, hoppy beer, higher alcohol, evident caramel maltiness. Beer #3: Newcastle / NORTHERN BROWN ALE – Drier and more hop-oriented, nutty character – session beer Beer #4: Guinness (bottle) / DRY STOUT – Sharp, coffee like burnt roastiness. Creamy, bitter roundness Beer #5: Left Hand Milk Stout / SWEET STOUT – Mild roasted, sweet malt, chocolate, creamy, low bitterness Beer #6: George Gale & Co/ENGLISH STRONG ALE – Alcohol warmth, RICH, malty, vinous character, sherry and leather British TASTE