ㅠㄷㄷㄱ Flashcards
What does the brewing term ‘sparging’ refer to?
Rinsing spent grains with hot water to extract additional sugars from the mash.
What is ‘krausen’ in beer production?
The foamy head of yeast and wort that forms during the initial phase of fermentation.
Define ‘diacetyl’ in beer terms.
A buttery-flavored compound naturally produced during fermentation, often considered an off-flavor if too prominent.
What is ‘lautering’?
Separating wort from spent grain after the mashing process.
Explain the term ‘attenuation’ in brewing.
The degree to which yeast converts sugars into alcohol and CO₂ during fermentation.
What does ‘flocculation’ mean regarding yeast?
The process by which yeast clumps together and settles out of the beer after fermentation.
Define ‘grist’ in brewing.
The combination of malted and unmalted grains milled together for brewing.
What does ‘decoction mashing’ involve?
A traditional method where part of the mash is boiled separately, then returned to raise the overall mash temperature.
Explain ‘dry hopping’.
Adding hops after primary fermentation to enhance aroma without increasing bitterness significantly.
What are ‘noble hops’? Give examples.
Traditional European hop varieties known for their delicate aromas, e.g., Hallertauer Mittelfrüh, Tettnanger, Saaz, and Spalt.
What is the primary characteristic of a ‘Belgian Saison’?
Highly carbonated, fruity, spicy, and dry finish; moderate bitterness with SRM 5-14, IBU 20-35.
Identify a distinctive trait of ‘German Schwarzbier’.
A dark lager with roasted malt flavor, moderate bitterness, smooth finish; SRM 17-30, IBU 20-30.
What is a defining feature of a ‘Baltic Porter’?
High strength lager with malt sweetness, dark fruit notes, smooth finish; SRM 17-30, IBU 20-40.
Describe the key profile of ‘American Barleywine’.
Strong ale with intense malt character, assertive bitterness, and noticeable hop aroma; SRM 10-19, IBU 50-100.
What is unique about ‘Flanders Red Ale’?
Sour Belgian ale aged in oak barrels, notes of tart cherry and vinegar; SRM 10-16, IBU 10-25.
Describe an ‘Imperial Stout’.
Very dark, rich ale with robust roasted malt flavor, high alcohol content; SRM 30-40, IBU 50-90.
What differentiates a ‘Gueuze’?
A blend of young and old lambics, spontaneously fermented, dry, sour, highly carbonated; SRM 3-7, IBU 0-10.
What are characteristics of ‘Belgian Tripel’?
Pale, strong, complex ale with fruity esters, spicy phenolics, dry finish; SRM 4.5-7, IBU 20-40.
Define an ‘American IPA’.
Assertively hoppy, with citrus or pine aromas, medium body, dry finish; SRM 6-14, IBU 40-70.
What’s unique about ‘Berliner Weisse’?
Low-alcohol, tart wheat beer, often served with flavored syrups; SRM 2-3, IBU 3-8.
What is ‘Bottle Conditioning’?
Carbonation achieved through secondary fermentation inside the bottle.
Explain ‘Isinglass’ usage in brewing.
A fining agent derived from fish bladders, used to clarify beer.
What does ‘ABV’ stand for?
Alcohol By Volume, indicating alcohol percentage in beer.
Describe a ‘Brettanomyces’ yeast flavor profile.
Yeast strain producing funky, earthy, barnyard flavors typical in wild and sour beers.
