1. German / Czech CERTIFIED CICERONE®

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. EXAM The questions will be similar to: – What is the highest IBU’s of this style? – What would you expect the highest or lowest SRM to be for this style?

4. German / Czech LAGER / Pale Origin: Germany’s interpretation of the original pilsner from Pilsen, Czechoslovakia. Aroma & Flavor: It is generally paler, lighter in body and less malty (more hoppy) than it’s Bohemian cousin. Aroma is spicy, piney, herbal Hallertau hops and taste is crisp, smooth malt and leans towards hoppy. Color: Gold to Bitterness: Moderate to assertive (25-45 IBU) ABV: Normal (4.4 – 5.2%)

5. German Pilsner

6. German / Czech LAGER / Pale Origin: Developed in Pilsen (Plzen) in 1842 in response to: crappy ales, lager beer in Germany and Pale ales from England Aroma & Flavor: Toasted, biscuit, bready malt introduction with a floral Saaz biting hop finish. Crisp! It is darker and more malty than the German Pilsner. Color: Gold to deep gold, creamy white head, clear (3.5-6° SRM) Bitterness: Assertive (35-45 IBU) ABV: Normal to slightly elevated (4.2 – 5.4%)

7. Bohemian Pilsner

8. German / Czech LAGER / Pale Origin: Gabriel Sedlmayr of Spaten started in the 1830’ experimenting with pale malt (in England). In 1894, the family took those techniques and used them to create a new light German lager (to compete with Czech Pilsners) which was named "Helles" (which means light in color) in order to distinguish it from "Dunkles" (which means dark in color). Aroma & Flavor: Light sweet breadiness with drying finish – hops bitterness barely perceptible (finish can be dry) Color: Light yellow, pale gold - clear (3-5° SRM) Bitterness: Low (16-22 IBU) ABV: Normal to slightly elevated (4.7 – 5.4%)

9. Munich Helles

10. German / Czech LAGERS / Amber – dark - strong Origin: After learning about English pale malting technology years early in England (1833), Anton Dreher created in Vienna in 1841 a new amber colored malt that stewed the barley after germination and thus allowed the sugars created to caramelized when kilned by hot air rather than direct heat. It is the first pale lager replacing the dark lagers of the time! Aroma & Flavor: Light toasted (less intense than Oktoberfest). Soft elegant malt with hop bitterness to balance. No caramel. Dry finish. Color: Light reddish brown, copper, clear (10-16°SRM) Bitterness: Moderate (18-30 IBU) ABV: Normal to slightly elevated (4.5 – 5.5%)

11. Vienna

12. German / Czech LAGERS/ Amber – dark - strong Origin: The 16 day celebration dates to 1810 and the Bavarian wedding party of Prince Ludwig and Princess Theresa. They initially Dunkel. Gabriel Sedlmayr (again) of Spaten adapted a stronger version of the Vienna style lager, created by Dreher, in 1872. Aroma & Flavor: Toasty malt character in darker examples while pale Oktoberfests have a mild biscuit note. (Should not have caramel or roasted flavors.) Color: Dark gold to dark orange / amber (7-14°SRM) Sam is 20! Bitterness: Moderate (20-28 IBU) ABV: Slightly elevated (4.8 – 5.7%)

13. Oktoberfest

14. German / Czech LAGERS / Amber – dark - strong Origin: Serendipitously developed probably in the 1500’s, from the medieval red and brown beers, as the first lager beer, dunkel was dark from the amber colored malt being used - which suited the moderately hard water. Aroma & Flavor: Rich caramel malt with roasty overtones, bread and toast. Slight hop bitterness in the finish. Color: Ruby to deep brown, usually clear (14-28° SRM) Bitterness: Medium (18-28 IBU) ABV: Normal to slightly elevated (4.5-5.6%) Examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Capital Munich Dark

15. German / Czech LAGERS / Amber – dark - strong Origin: Schwarz bier means “Black beer.” Originally brewed in eastern Germany as an offshoot of the Munich Dunkel style of beer. It is It’s popular around Kulmbach, Germany and may have been Germany’s attempt to copy the popular porters of England. Aroma & Flavor: It is medium in body, has a malty aroma and typically features a roasted, bitter chocolate note and a rounded character. Hop accents are generally low. Color: Ruby to deep brown, clear (17-30° SRM) Sam is 50! Bitterness: Medium (22-32 IBU) ABV: Normal to slightly elevated (4.4-5.4%) Examples: Kulmbacher Monchshoff Schwarzbier, Kostritzer Schwarzbier, Samuel Adams Black Lager

16. German / Czech LAGERS / Amber – dark - strong Origin: The origin of bock beer seems to be the town of Einbeck (Bock being a corruption of Beck – perhaps with a Bavarian accent). By the late 1700’s this beer was prevalent in southern Germany and by the mid 19 th century it was popular all over Europe. Aroma & Flavor: Rich malt and toast, with some caramel flavors. STRONG! Hop bitterness is generally low but enough to balance the malt. Color: Light copper, amber to brown, clear (14-22° SRM) Bitterness: Medium 20-27 IBU ABV: Elevated (6.3-7.2%) Examples: Aass Bock (Norway), Anchor Bock Beer, Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Great Lakes Rockefeller Bock

17. German / Czech LAGERS / Amber – dark - strong Origin: A lighter colored version of bock. Aroma & Flavor: It’s all about rich, creamy, bready malt in both the nose and the taste, soft bitter finish. Traditionally served in late spring – May. Color: Gold to Amber, clear (6-11° SRM) Bitterness: Medium 23-35 IBU ABV: Elevated to High (6.3-7.4%) Examples: Einbecker Mai-Ur-Bock, Smuttynose Maibock, Ayinger Maibock

18. Prep beer for off tasting

19. German / Czech LAGERS / Amber – dark - strong Origin: First brewed in 1629 by the monks at St. Francis of Paula (later the Paulaner Brewery) in Munich. It was a super big bock brewed for lent and fasting. (Bible loophole meant you could drink but not eat during the fast – Doppelbock was liquid bread!) Aroma & Flavor: Lots of malt with little hop aroma present. The taste is equally about rich, sweet, dark fruit, caramel, toffee with a slight toasty finish. Color: Deep amber to dark brown (6-25° SRM) Sam is 40! Bitterness: Low to medium 16-26 IBU ABV: Elevated to high (7 – 10%) Examples: Paulaner Salvator, Spaten Optimator, Samuel Adams Double Bock

20. German / Czech LAGERS / Amber – dark - strong Origin: Made popular around Kulmbach by freezing the water out of doppelbock and removing it thus concentrating the alcohol and flavor. Aroma & Flavor: Very strong, malty, sweet, high alcohol lager with toasty, caramel and fruity plum and prune. No hop flavor but bitterness just to keep sweetness from becoming cloying. Alcohol is apparent – warming. Color: Dark copper to dark brown (18-30° SRM) Bitterness: Medium to assertive 25-35 IBU ABV: High (9 – 14%) Examples: Kulmbacher Reichelbräu Eisbock, Capital Eisphyre, Southampton Eisbock, EKU 28

21. German / Czech LAGERS / Specialities Origin: From a time when malt was kilned by direct fire making it smoky (prior to the industrial revolution in Europe, that is, before the 1700’s). Today the area around Bamberg still produces these lager beers (and some wheat ales) using beech-wood in the kilns. The profile, most common, is Marzen but with an aggressive smoky bite. Aroma & Flavor: Like a smoky, dark Oktoberfest. Almost bacon-like! Color: Amber to light copper to dark brown (12-22°SRM) Bitterness: Medium (20-30 IBU) ABV: Slightly elevated (4.8 - 6%) Examples: Aecht Schlenkerla, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier On May 2011 test. Name an example

22. German / Czech ALES / Wheat Beers Origin: From Bavaria in the 1500’s. The Reinheitgebot in 1516 prevented the use of wheat in beer – it could only be used for bread making. So weissbier became a beer for royalty. It is brewed with up to 60% malted wheat (at least 50% by law). Hefe means yeast and they are bottle conditioned. Other haze is produced from the unfiltered wheat protein left in the finished beer. These beers typically exhibit higher carbonation which explodes when poured from a bottle. Aroma & Flavor: The classic Bavarian ale yeast produces aromas of clove, banana and even bubblegum. These are also tasted and couple well with the light graininess (flour like) of the malt. The wheat helps to create a milkshake, flour-like texture. Color: Cloudy, straw to rich gold (2-8°SRM) Bitterness: Low (8-15 IBU) ABV: Normal to slightly elevated (4.3 – 5.6%) Examples: Erdinger Weissbier, Fransikaner, Schniederweiss Paulaner Weissbier, Weihenstephaner Hefeweissbier

23. German / Czech ALES / Wheat Beers Origin: It is a filtered version of hefeweizen - so yeast and wheat proteins have been removed; you can’t, therefore, call it hefe! Kristall is crystal in English. Aroma & Flavor: Like hefeweizen, there should be a strong suggestion of bananas, bubble gum and cloves in the flavor, but with less of the yeasty, spicy complexity Color: Clear – bright!, straw to pale amber (2-8°SRM) Bitterness: Low (8-15 IBU) ABV: Normal to slightly elevated (4.3 – 5.6%) Examples:, Schofferhofer Kristallweizen, Kaiserdom-Privatbrauerei, Weizenland Weissbier Kristallklar, Tucher Kristall Weizen

24. German / Czech ALES / Wheat Beers Origin: This is the same beer as the Bavarian Hefeweizen but made with dark malts. Aroma & Flavor: Same flavors as the hefeweizen but with a little more caramel from the darker malt. Color: Cloudy, pale to medium amber (14-23°SRM) Bitterness: Low (10-18 IBU) ABV: Normal to slightly elevated (4.3 – 5.6%) Examples: Franziskaner Hefe-Weisse Dunkel, Magic Hat St. Gootz, Samuel Adams Dunkelweizen, Hacker-Pschorr Weisse Dark

25. German / Czech ALES / Wheat Beers Origin: Despite the word “bock” this is an ale. Despite the word “bock” this is an ale. It’s stronger and darker adaptation of dunkelweizen. Aroma & Flavor: So it has all the flavors of a dunkelweizen but more rich caramelized, toasty malt flavors. Full mouthfeel. Alcohol warmth is typically present. Color: Amber (12-25°SRM) Bitterness: Low to medium (15-30 IBU) ABV: Elevated to High (6.5-8%) Examples: Erdinger Pikantus, Gutmann Weizenbock, Victory Moonglow, Weihenstephaner Vitus, Schneideer Avantinus

26. German / Czech ALES / Wheat Beers Origin: A medieval beer indigenous to Berlin, this wheat beer is a low alcohol, summertime session beer. On the tart / sour side it is often sweetened with syrups: raspberry and woodruff (which tastes like the marshmallows in Lucky Charms cereal). Aroma & Flavor: Grainy, tart, sour, highly carbonated - refreshing! No hop bitterness. Color: Pale to golden (2-3°SRM) Bitterness: Very low (3-8 IBU) ABV: Low (2.8-3.8%) Examples: Bayrischer Bahnhof Berliner Style Weisse, Professor Fritz Briem’s 1809 Style Berliner Weisse, Berliner Kindl Orginal Weisse

27. Rhine Valley Ales: Alt beers in general use a warm fermentation (albeit at the low end of that temperature range) with a cold storage. In short, it is an ale that is lagered (stored) They have the smoothness of a classic lager with some of the fruitiness of ales. Alt means old – that is, the old style of making beer: ALE German / Czech ALES / Rhine Valley

28. Origin: Descendent of the traditional brown harvest beers from this region. Aroma & Flavor: Clean toffee malt with fresh herbal hop smell. The taste is malty, with a subtle fruitiness from the yeast. Healthy dose of noble hops makes the bitterness apparent but not overwhelming. Color: Light amber, Cooper to orange brown (11-17°SRM) Bitterness: Medium to high (35-50 IBU) ABV: Normal (4.5-5.2%) Examples: Zum Uerige, Alaskan Amber Ale, Diebels Alt, Southampton Public House Secret Ale

29. German / Czech ALES / Rhine Valley Origin: From the city of Cologne (just south of Düsseldorf), these beers have the color of a pilsner with some of the fruity character of an ale (they are made with pilsner malts but fermented with ale yeasts). Probably developed in its current form in the late 19 th century. Aroma & Flavor: Clean, crisp and light with a medium hoppyness that is accented on the finish as dry and herbal with a slight fruitiness. This is the ale version of a light lager – think lawn mower beer. Color: Pale to medium gold (3.5-5°SRM) Bitterness: Low to Medium (20-30 IBU) ABV: Normal (4.5-5.2%) Examples: Reissdorf Kolsch, Saint Arnold Fancy Lawnmower Beer, Goose Island Summertime (Sam used to make one and it was delicious).

30. Discuss the range of beer styles made in and around Munich, Germany and the traits of each. Describe the important ingredients, brewing processes and flavor characteristics of each style and give commercial examples. Munich, malty beer (based on water chemistry, high alkaline) wheat beers (bubble gum, clove) German / Czech (ESSAY)

31. Please list the specifics about this particular beer: Bohemian Pilsner – 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. German / Czech (ESSAY)

32. German / Czech LAGER / Pale Origin: Developed in Pilsen (Plzen) in 1842 in response to: crappy ales, lager beer in Germany and Pale ales from England Aroma & Flavor: Toasted, biscuit, bready malt introduction with a floral Saaz biting hop finish. Crisp! It is darker and more malty than the German Pilsner. Color: Gold to deep gold, creamy white head, clear (3.5-6° SRM) Bitterness: Assertive (35-45 IBU) ABV: Normal to slightly elevated (4.2 – 5.4%)

33. Q: What is a style that is similar in strength to bock but is pale and more bitter? A: Helles Bock Bock: 6.3-7.2 % ABVHelles bock:6.3-7.4 20-27 IBU23-35 14-22 SRM6-11 German / Czech

38. Q: Name a commercial example of Rauch beer…. Fill in the blank A: Aecht Schlenkerla, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier German / Czech

40. Q: You are a server and you bring a Hefeweizen and a Witbier to a table, but forget which one is which. How could you tell the difference? A: Smell, cloudiness and color: Hefeweizen will be cloudy as it is bottle conditioned and if it’s a German style it will have that clove, banana or bubble gum smell it also will have a denser head. The Witbeer will have clove / coriander / orange smell, will have less cloudiness and should be lighter in color. German / Czech (ESSAY)

41. German / Czech TASTE 6 beers / blind These will be German / Czech (Lager or Ales) You can use your notes What do you think it is? Why? Would you serve it? Yes / no and why?

42. German / Czech TASTE

43. Beer #1: Hacker-Pschorr Munich Gold / HELLES – Light color and malty – just a hint of hops Beer #2: Trummer Pils / GERMAN PILS – Pale – it is a pilsner. Is on the hoppy side and light in color Beer #3: Weihenstephaner / KRISTALLWEISSBIER – bananas, bubble gum and cloves, less of the yeasty, spicy complexity Beer #4: Dos Equis Amber / VIENNA – Amber, soft maltiness, hop flavor low to none Beer #5: Pilsner Urquell / BOHEMIAN PILS – Is on the malty side (slight bready) Beer #6: Ayinger Dunkel / DUNKELWEIZEN – clove, banana, thicker mouthfeel, with caramel undertones German / Czech TASTE 10-4-12

44. EXAM : Four samples ALL STYLES Is this a good example of X style? (yes or no, may be asked to explain answer) Examples: German Hefeweizen, Special Bitter, Pale Ale, Belgian Triple Certified Cicerone®