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147 Cards in this Set

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Why should compressed air never be used in a draftbeer system? _________________________________.

Compressedair will oxidize the beer rapidly, causing oxidation off­‐flavors.

How long will a bottled beer typically last if refrigerated? ________________________________.
Six months
How many drinks does it take to affect a person’s judgment and attention?
A person will reach a 0.01­‐0.05 Blood Alcohol Content that results in a slight impairment of attention after even a single drink.
Who can distributors sell to in the typical three­‐tier system for alcohol sales?

True or False: In the three tier system, if an on­‐premise Retailer (bar) runs out of a certain beer, they can purchase bottles from a nearby off­‐premise Retailer (bottle shop) and sell them to their customers.

False. Retailers can only buy from wholesalers and can only sell to consumers.

After being consumed, where is the majority of alcohol absorbed by the body?
The small intestine.
What is a responsible beer serving practice that gives customers information they need to avoid accidently drinking too much alcohol?
Tell customers what the beer’s ABV is on the menu or tap board.
Alcohol is a _________________________________ that affects people in very low concentrations.
Central nervous systems depressant.
_________________________ mix CO2 and N2 to specified ratios. They can have one, two, or three mixes for beers that require different volumes of CO2 and N2.
Gas blender.
When tapped, a keg's ________ admits gas into the _______________, which applies the pressure needed to push beer up through the ___________ and out of the keg, while maintaining the correct carbonation in the remaining beer.
a. Valve, b. headspace, c. spear or down tube.
_________________________ are bundles of barrier beer tubing and polyurethane glycol tubing wrapped up together in insulation. They are used in long draw systems where the beer in the lines needs to be kept cool.
Trunk lines.
When pumping cleaner through the beer lines, sometimes referred to as "dynamic cleaning," do so at up to ________ gallons per minute.
2 gallons per minute.
How often should vinyl lines and jumpers in a direct draw system be replaced?
Every year.
____°F is the standard temperature of draft systems
True or False: Beer is usually best consumed after 90­‐120 days of aging.
False. Beer is typically best consumed fresh and is ready for consumption as soon as it leaves the brewery.
True or False: Bars should sell their newest beer shipments first.
False. Part of rotating inventory is selling the older beer first.
What do white flakes in a bottled beer indicate? Should you serve the beer?
The beer is probably very old and unstable, do not serve it.
___________________ is used to remove beer stone and inorganic material. This is used during the 3 month cleanings.
Acid chemical cleaner.
What are the two primary issues that drive of the decision about which glassware (type and size) is appropriate to serve a beer in?
Beer style & its alcohol content.
This is the typical American pint glass. They typically come in 14 or 16 oz sizes. They’re thought to do very little to enhance beer aroma, flavor, or presentation.
Shaker pint: common American beers of typical strength, such as pale ale, IPA, brown, porter, etc
Recommended for beers such as Guinness.
English tulip: Irish stouts

This is the common British pint glass with the bubbledout section under the rim. Thebubbled out section makes them easy to stack, prevents chipping of the mouth,and provides for a better grip.

Nonic imperial pint: British session beers such as milds, bitters, and pale ales.
Originally used for liquor, this stemware is recommended for very strong beer. They are ideal for strong ales because they allow full contact with the hand thus warming the glass as they're held.
Snifter: appropriate for strong beers such as Barleywines and Imperial Stouts

This is a small glass with a short stem and straight tapered sides. It is classic forstrong German lagers.

Pokal: German bocks

This is a large tall dimpled German mug perfect forlow alcohol German session beers. They are essentially a glass copy of largeancient stone mugs that were used for centuries.

Bavarian Seidel: appropriate for low alcohol German session beers such as Pilsners, Helles, or Oktoberfest

This is a short round dimpled mug used for Britishsession beers. The cut lens design plays with the light and color of the beer.The handle keeps you from warming the beer with your hand.

English dimpled pint: used for English session beers such as milds and bitters

This is a fairly typical goblet glass and is appropriate for strong beers. It concentrates aroma thanks to its inward taper. It is famous in Antwerp, Belgium and often has a small ball on the stem.

Bolleke goblet: appropriate for strong beers such asTrappist ales, Barleywines, and Imperial Stouts

This stemmed glass is commonly associated withspecialty and Belgian beer. The inward taper holds the beer's aroma, while the outward taper at the top supports the head and makes it easy to drinkfrom.

Stemmed tulip: commonly associated with Belgian beer such as Dubbels, Tripels, Dark or Golden Strong Ales, etc.

This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam
German vase: commonly used for hefeweizen and other wheat beers
Bubbles form at _________________ in the glass and travel to the head.
Nucleation sites.
True or False: Power packs cool and circulate a long draw draft system's glycol. Glycol is a refrigerant that keeps the beer chilled while it sits in and moves through trunk lines in a long draw system
How often should trunk lines in a long draw system be replaced?
In long draw systems, trunk lines should be replaced after 10 years or after they're imparting flavor from beer to adjacent lines.
True or False: FOB devices are cleaned in­‐line and cleaner vented out the top every three months.
False. FOBs should be cleaned in­‐line and have cleaner vented out the top every two weeks.
True or False: Beer lines should be cleaned with a caustic line­‐cleaning chemical every month.
False. Beer lines should be cleaned with caustic line­‐cleaning chemical every two weeks.
True or False: After cleaning, flush lines with cold beer until there is no visible debris being carried from the lines.
False. After cleaning, flush lines with cold water until the pH matches that of tap water and there is no visible debris being carried from the lines. Never flush with beer.
Name two reasons why top beer bars give their glassware a quick rinse before filling the glass with beer.
It rinses away any remaining sanitizer or dust from the glass, allowing for better head formation and retention. It cools and wets the inside of the glass, which could still be warm from washing.
Once brewers had a reliable ___________________, with which they could measure wort and beer gravity, they quickly realized it was much more efficient to use pale malt as the base for beer and darker specialty malt for color and flavor.
In the north of England and in Scotland, many publicans attach ______________ to the end of their beer engine swan neck faucets to force CO2 out of solution as the beer is being poured. This creates the cascading bubble effect and big dense head that in America we associate with nitrogenated beer.


Which two organizations catalog and create thecommonly used beer style guides?

The BJCP(Beer Judge Certification Program) and the Brewer's Association (BA).

What are the two methods for carbonating a beer?

Natural carbonation (aka “bottle conditioning”) orforce carbonation.

Daniel Wheeler's 1817 patented malt __________________allowed for kilning malts that wereextremely dark without being burnt.

Drum roaster.

Short answer: What’sthe difference between “bitterness” and “perceived bitterness?

Bitterness is a flavor and can be measured in beer as InternationalBittering Units. However, IBU is a quantitative measurement and doesn't tellyou about the beer's qualitativebalance without more information. Perceived bitterness is the perceptionof how bitter the beer is. It is dependent not only on the IBU of the beer, buton how sweet the beer is. The perceived bitterness of a beer is a ratio of IBUto gravity (FG). In other words, a20 IBU pilsner that is very dry may taste more bitter than a 60 IBU barley winethat has loads of sweet sugar in it.

Every two weeks a draft system should be cleaned with ________________?

Caustic cleaner.
Lager yeasts are referred to as “________________ fermenting” yeasts while ale yeast are “______________ fermenting.”
Lager yeasts are referred to as "bottom fermenting" yeasts while ale yeast are "top fermenting." Ale yeast tends to concentrate on top of the beer because it flocculates (gathers together), traps buoyant CO2, and gets caught in buoyant protein foam. They were then easily “cropped” as a rich white foam on the top of the fermenting beer. On the other hand, lager yeast is more disperse and less flocculent, they don’t trap CO2 and therefore healthy lager yeast sink to the bottom of the fermenter, thus earning their "bottom fermenting" nickname. Note that primary fermentation takes place throughout the vessel.
SRM stands for _________________________.
Standard Reference Method
If there’s a ring of gunk at the liquid level in the neck of a bottle of beer it usually indicates the bottle has been ________________.
Infected by foreign microbes. Do not serve!
Short answer: If there’s yeast in the bottom of a bottle of beer you’re pouring for a customer, what should you do when pouring?
Leave the yeast in the bottle when you pour, unless the customer requests the yeast be poured or that style of beer is traditionally poured with the yeast, such as for a hefeweizen.
True or False: It’s OK to let the faucet touch the glass or the beer in the glass as it fills.
British cask ales should be served at _____________ temperature with a "lively" but not excessive carbonation.
What does the German word "lager" translate to in English?
Storage. Lagering is the long cool storage of a beer.
This German lager style was created in 1629 by the Paulaner monks in Munich to sustain them during lent. It is nicknamed "liquid bread."
The famed Bavarian (German) Reinheitsgebot "purity" law instructed brewers as to what material they were allowed to use in their beer. Those ingredients were __________, __________, and ___________. They didn't know about yeast at the time.
Malt, hops, water.
Is German or Bohemian Pilsner the drier, crisper, and hoppier version?
German Pilsner is drier, crisper, and hoppier due to the harder water found in Germany (which contains sulfates), the use of a higher attenuation German strain of lager yeast, and a higher carbonation level
_________________ is a measurement of how much sugar and other solids are in your wort prior to fermentation. It is a measurement of density
Original gravity.
Munich Dunkels are _____________ in color.
Bocks are heavily balanced toward malt flavor and feature rich caramel and toast character. Traditionally, they were made with a _____________ mash and long boil to help develop melanoidins.
The original 1842 pilsner comes from the Czech town of _______________.
______________________ is Germany's darkest lager. These are usually not truly black and opaque, but are dark brown with ruby highlights.
German Märzen and Oktoberfest lagers are typically made with what two base malts?
German Märzen and Oktoberfest lagers are typically made with Vienna and/or Munich base malt.
Name the beer style that is essentially a Munich Helles brewed to bock size or can be thought of as a pale version of a traditional bock.
This beer style is essentially a dopplebock that is frozen and has the ice removed, concentrating the beer up to 33% ABV.
These beers are malty and the flavor and aroma are dominated by smoke. They have very little hop presence. 4.8­‐6% ABV
These are the same as a hefeweizen, but without the cloudy yeast.
Kristal Weizen
These are very similar to a hefeweizen but with some dark malt added, typically Munich or Vienna malt.
Aventinus was world's first _______________, created in 1907 by Georg Schneider in response to the popular doppelbock.
"Alt" translates into English as "_______" and refers to the historic style of German beer making, which was done using _______ yeast.
Old, ale.
The kölsch style originated in _____________, Germany.
Cologne (Koln).
Is Kölsch fermented with ale or lager yeast?
It is fermented with ale yeast. It is then lagered (cold stored), making it a “hybrid” style beer.
This tart Belgian beer style is not carbonated.
What style of big dark Belgian beers include several Trappist and Abbey versions including Westvleteren 12, Rochefort 10, St. Bernardus Abt 12, and Chimay Blue? Most of these are unique in character to the specific brewery. The category has been described as a catchall
Belgian Dark Strong.
___________ are similar to a Strong Belgian Goldens, but are slightly darker and fuller bodied, with a more rounded malt flavor. They're a deep yellow to deep gold, highly carbonated, have a peppery spice and citrusy fruit yeast character, and a soft alcohol flavor supported by soft bready pilsner malt flavor. Very dry finish and light body due to the use of white sugar for up to 20% of the sugars in the wort. 7.5­‐9.5% ABV.
Cherry is added to lambic to make a _________.
Name five of the ten Trappist breweries

Achel, Chimay, Orval, La Trappe/Koningshoeven,Rochefort, Westmalle, Westvleteren, Abdij Maria Toevlucht, St. Joseph's Abbey,Stift Engelszell.

_____________ is dominated by its yeast profile. Its yeast strain is unique, it can ferment at very high temperatures and makes lots of peppery spice but low levels of esters.
__________ has a unique mushroom­‐like "cellar character” from indigenous bacteria and mold, which may find their way into the bottles via the cork.
Biere de Garde.
___________ have a bready wheat malt flavor, no hop flavor, and a mix of spice character from spices including coriander, pepper­‐like grains of paradise, and Curaçao orange peel.


_____________ are amber to copper in color and have a sweet toasty biscuity malt aroma, and are usually moderately fruity and sometimes are very lightly peppery from the Belgian yeast strain. They generally have little to no hop flavor, though drier versions can have more hop bitterness. German noble or British hops are appropriate. 4.8­‐5.5% ABV.

Belgian Pales.

The term "_____________" originally signified that a beer was fresh rather than aged and soured, but the term eventually morphed into the name of this dark English session ale.
The strongest of the British bitters.
Extra Special Bitter (aka ESB, Strong Bitter, English Pale Ale).
The _____________ was the first industrialized beer. They’re light to dark brown in color, often with ruby highlights. They are malt­‐balanced beers that may have a mild level of roastiness, and often feature chocolate character with caramel, nutty, and toffee flavors.
Brown porter.
This big, intense, dark roasty style was originally created in England with a high gravity and hopping level for export to Russia and the Baltic countries.
Russian Imperial Stout
Old Ales are often aged with __________________ to achieve slight tart lactic character and earthy flavors.


Name the four Scottish ale styles.
Scotch ale (Wee Heavy), Scottish 60/­‐, 70/­‐, and 80/­‐.

What is an amber colored malt balanced beer fromIreland that has a sweet body and a roasty dry finish?

Irish Red Ale.
American lagers are light, refreshing, and thirst quenching. The Light& Standard versions may be up to ____% corn or rice adjuncts for addedlightness of body and flavor. The Premium version may seem a bit fuller anduses up to ____% adjuncts?
The Light & Standard versions may be up to 40% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and uses up to 25% adjuncts.
Which American beer style was invented in California’s San Francisco­‐Bay Area?
California Common (steam beer).
The two big differences between German Hefeweizen and the American Wheat beer styles are that the American version has a _______________ yeast profile and can have a ______________ level of bitterness.
Cleaner, higher.
True or False: A general trend is that American versions of European styles will have a cleaner yeast character and more hop bitterness, aroma, and flavor. The typical American ale yeast strains are very neutral, not like the characterful fruity British yeast or the estery and phenolic Belgian strains. Typical American hop varietals tend to be citrusy, piney, and resiny (like marijuana), though there are many American varietals with different characteristics.
True or False: In recent years the American Amber has shifted to become a style that can be every bit as hoppy as an American Pale. There is even some overlap in the typical color of the styles. The difference is that the Amber tends to be darker and features more caramel malt, while the Pale tends to be a paler gold, typically has a bready malt profile, and less body. It is common for an Amber to be more balanced than a Pale, but there is overlap.
Name two beer styles for which the addition of spices is required.
Wit and winter/holiday spiced beer. Spices are acceptable in saisons and Belgian Dark Strong Ale, but are optional and should not stand out.
True or False: it is traditional for the Scottish to use peat smoked malt in their beers.
False. Peat smoked malt adds an earthy phenolic note to beer that is not appropriate as more than a very minor note. The Scots did not traditionally use peat smoked malt to make their beer.
Our olfactory system is made up of two separate sensing systems. The _____________ system smells aromas you sniff through your nose, while the _____________ system smells aromas in the back of your mouth, throat, and the space between the mouth and nose and actually experiences aromas more as a taste than as smell.
Orthonasal, retronasal.
________________ are easily confused with American barleywines by taste, but they lack the high level of malt body and complex malt character of an American barleywine.
American Imperial IPAs.
This American beer is a medium strength, hoppy, brown beer. It's similar to the American Pale and Amber, but has more of a malt focus. These can have the same citrusy hop character of the other common American styles, but also has a strong malt character of caramel, toast, and sometimes chocolate.
American Brown Ales.
The flavor perception system is called the ___________________ system
Name the five established flavors

The well­‐established flavors are sweet, salty, sour (acidic), umami (glutamate), and bitter.

Alcoholic warming, astringency, and body are all aspects of a beer’s ______________.
What are two common malt descriptors for amber beers?
Bread crust, biscuity, graham cracker­‐like, toast, caramel, and piecrust­‐like.
What are two common malt descriptors for black beers?
Black beers are often described as having malt flavors that are roasty, burnt, espresso, and coffee­‐like.
_______________ is that dry puckering sensation you get from the tannins in tea and red wine. It is the very opposite of creaminess and makes a beer feel thin.


Short answer: When analyzing a beer, why is it important to smell it first?
Always smell the beer as soon as you’ve received it. Very volatile aromas, particularly sulfur, dissipate rapidly.
Many adjunct grains used raw need to be separately ___________ prior to being added to the mash. This process is like making hot cereal. The grain is swelled in hot water, which makes the starch in the grain accessible to enzymes in the mash that break them down into fermentable sugars.
Hops primarily add the flavor of ________________ to a beer, which provides the balancing factor to the sweet sugary _____________. Hops may also contribute the flavor and aroma of their variety to the beer.
Bitterness, malt.
_____________________ are the most aromatic components in hops. They are very volatile.
Essential oils.
True or False: Prior to using hops as a bittering agent in beer, brewers used bitter herbs, plants, and spices as the balancing agent. Today, those unhopped beers are called gruits.


What are two common descriptors for American hopvarieties?

US hopvarietals are known for their citrusy (especially grapefruit), piney, andresiny (like cannabis) characteristics.

Name two common American hop varieties
Common American hops include Cascade, Chinook, and Columbus, etc. Newer US varieties include Amarillo, Simcoe, Citra, and Glacier.
Name three German or Czech noble hops.
There are four hop varietals from this region that are referred to as “Noble Hops” – Saaz, Hallertuer, Spalt, and Tettnanger.
Yeast is a ____________. During fermentation, brewer’s yeast converts ___________________ in the wort into ______________ and ____________. They also create small amounts of other compounds that give the beer aroma and flavor.
Fungus, carbohydrates/sugars, carbon dioxide, ethanol
The scientific name for lager yeast is _______________________.
Lager yeast is Saccharomyces pastorianus

A variety of bacteria and yeast create acidic fermentations, primarily ________________ yeast, ________________ bacteria, and __________________ bacteria.

Brettanomyces, Lactobacillus, Pediococcus
__________________ is bacteria that oxidizes alcohol and turns it into vinegar.
________________ is gut bacteria, such as E. coli, that can give some lambics a bit of "bilious" character.
__________________ allow very slow oxygen exchange and are therefore popular for aging beers inoculated with Brett and bacteria.
Wood barrels
Short answer: How does the brewer avoid buttery off­‐flavors in their beer?
The brewer can keep diacetyl out of a beer by conditioning it for the proper amount of time, allowing the yeast to finish the job of processing out the diacetyl. This is especially important for lagers, which are often given a "diacetyl rest" at the end of primary fermentation during which the temperature is raised slightly to encourage the yeast to become more active and finish processing the diacetyl. Diacetyl can also be caused by bacterial contaminants, so good sanitation practices will also help avoid buttery off­‐ flavors.
Name two yeast derived phenol characteristics that are acceptable in some beer styles.
The range of yeast derived phenol flavors includes some that are expected in certain styles and many that are considered off­‐flavors in any style. Some of the acceptable phenols for certain styles include clove, black pepper, and general “spiciness.”
What chemical, if in a beer, results in oxidation off­‐flavors?
Trans­‐2 Nonenal.
True or False: Skunkiness is formed by a reaction of hop isohumulone compounds with high­‐energy light wavelengths such as UV light. The creation of “skunkiness” in a beer exposed to light can happen in just seconds. Sunlight and fluorescent lights in coolers can cause skunking.
True or False: brown bottles are good, but not perfect, protection for the beer. Clear, blue, and green bottles offer very little protection from blue light wavelengths and skunking.
Short answer: How is the “cooked corn” off­‐flavor created in a beer and how can the brewer avoid it?
DMS is created when a precursor chemical, SMM (S­‐Methyl Methionine), which comes from malt, is heated. SMM turns into DMS in hot wort, but DMS is extremely volatile and boils out of the wort if there is a good rolling boil and the brewer leaves the lid off the kettle. The brewer should also cool the wort rapidly to ensure very little DMS forms in the beer between the end of the boil and the point at which the wort is cooled and DMS stops forming
In the US the color of malt is measured by Degrees _______________ or _______________________. These are the same number. In Europe they use the EBC (European Brewery Convention).
Lovibond, SRM (Standard Reference Method).
_______________ are any source of sugar used to make beer that isn't malted barley. These generally have starch, but no enzymes of their own to convert that starch.
Adjunct grains typically have a greater effect on _______________ than on flavor.
The scientific name for hops is _______________________.
Humulus lupulus
Improperly stored or aged hops will lend a cheesy flavor to beer from the formation of _______________ acid.
________________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery wort.
Name four beer styles in which Brettanomyces produced aromas and flavors are appropriate
Gueuze, Lambic and Fruited Lambics, Saison, Old Ale, Berlinerweisse, Flanders Red and Brown
Name a beer making location famed for its low mineral soft water and one of the beer styles that were developed there.
The Czech town of Plzen has extremely soft water. It worked perfectly for making their famous crisp pale Pilsner lager
Name a beer making location famed for its high limestone (calcium carbonate) content water and one of the beer styles that were developed there.
The dark and malt focused beers of Munich, Germany and Dublin, Ireland are classic styles that developed in areas with high calcium carbonate water Styles that developed in these locations include Munich Dunkel andDry Stout.
__________ was a mixture of spices and herbs used to bitter and flavor malted barley­‐based alcohol before hops become the commonly used bittering agent.
What are the two main varieties of barley that are used for brewing?
Two row and six row
Name five countries in which hops are grown.
USA, Germany, Belgium, Japan, Australia, New Zealand, China, Britain, Czech Republic, Slovenia, Poland, France.
During milling, the malt ____________ come off the grains and serve as a filter bed for the mash liquid to run through at the end of the mash.
The primary enzymes at work during the mash are __________ and ___________.
Alpha and beta amylase.
_________ is done at the end of the mash. It is the process of separating the wort from the malt by trickling hot water through the mash in order to rinse all the sugars out of the grains.
_______________ is the process of slowly adding 170°F water to the top of the mash with sprayers and running it through the mash to rinse all the remaining sugars out.
Most professional breweries do a ______ minute boil.
90 minute
Short answer: Name three physical or chemical reasons why malted barley is the preferred grain for making beer (not reasons of flavor or aroma).
Starch: barley has lots of starch that can be easily converted into sugars the yeast can ferment. Enzymes: barley has plenty of enzymes that will convert those starches in the grain merely by the addition of hot water. The malting, mashing, and fermentation processes all relate to the enzymes converting the barley starch into sugars. Husks: barley's husk material makes for a great filter bed during mashing. Without some sort of filtration material the brewer would end up with a gluey mass of sugars and starches. Dextrins and proteins: barley’s other compounds give beer body and the ability to form a good head.
Short answer: When is the wort aerated and why is it important that it only be done then?
It’s important that the wort is aerated after it has been chilled. If the wort is aerated while it is hot this “hot side aeration” will cause faster oxidation in the final beer, resulting in stale papery, cardboard, or sherry­‐like off­‐flavors. The brewer always wants to limit the hot wort’s contact with oxygen.
The general rule is that beer should be consumed _______________, it is ready to be consumed when ____________________________.
Fresh, released by the brewery.
Short answer: What are fining agents and what do they do?
A fining agent is a compound added to beer that binds with and precipitates out compounds in the beer that reduce clarity. Fining agents generally have large positively charged molecules that attach themselves to compounds in the beer and help them rapidly settle to the bottom of the fermenter.
Name a British genre of beers that have very little carbonation, typically from about from .08­‐2.2 volumes
British cask ales / real ale.
The international American style industrial lagers are highly carbonated, typically about ________ volumes of CO2.
2.5­‐2.7 volumes CO2
CAMRA, the Campaign for Real Ale, defines real ale as: "a natural product brewed using ___________________ and left to mature in the cask (container) from which it is served in the pub through a process called secondary fermentation."
Traditional ingredients
True or False: At 90­‐120 days, pasteurized beer can be stored for nearly twice as long as "live" or bottle conditioned beer.
Short answer: Name and discuss how major fermentation flavors in beer make beer and food pairing easier.
Yeast fermentation results in lots of familiar flavors that match flavors found in typical food. Esters are the fruity yeast flavors in beer, such as the banana or citrus character in Hefeweizen and other German wheat beers or the apple, pear, and other fruit character common to many British ales. These go great with foods that have similar flavors such as citrusy fish or salads that use fruit as an ingredient. Phenols are the spicy yeast flavors in beer, such as the clove in German wheat beers or the peppery character in Saisons. Matching these flavors up with your dish works great, for instance good combinations include German wheat beer with curry made with cloves or peppery saison with a peppered steak
Short answer: How does the fact that beer is grain­‐based and the malting process make beer pair more easily with food.
Lots of the food that people eat is grain based (bread, pasta, etc) and therefore has similar flavors to beer from the start. Since barley is kilned, stewed, or roasted during the malting process it develops browning and caramelization just like the food people cook. Those flavors often match up well with food prepared in ways that result in similar browning and caramelization. Many cooking methods create the same bready, nutty, caramelly, toasty, and burnt flavors featured in beer.