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All the Other Stuff Flashcards

1
Q

What are the 4 main ingredients of beer?

A

water
barley (or other malts)
Hops
yeast

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2
Q

What are the earliest beer laws? Where? Stating what?

A

Bavarian Purity Law (Reinheitsgebot) of 1516. Codified 3 ingredients for use of production, water, barley, hops. Yeast then unknown. Wheat preserved for bread production

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3
Q

How long does germination last in beer production? What is the preferred grain?

A

2 days approx

Barley

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4
Q

What is the sparge in beer production?

A

the spent mash that is washed w/ water to extract extra sugars, sometimes combined with wort for final production, but may lend extra bitterness

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5
Q

What are the names of lager vs. ale yeasts?

A

Lager=saccharomyces pastorianus (carlsbergensis no longer used)

Ale=saccharomyces cerevisiae

Ale ferm less than a week, Lager 2-3 weeks
Lager yeasts can withstand cooler temps

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6
Q

What are wild strains of yeast for lambics, etc?

A

brettanomycecs bruxellensis

brettanomyces lambicus

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7
Q

When was Trappist assoc. founded? What are all Trappist ales by country?

A

ft. 1997 (10 total monasteries)

Belgium
  Westmalle
  Westvleteren
  Achel
  Chimay
  Rochefort 
  Orval 
Netherlands 
  Koningshoeven (La Trappe) 
  Abdij Maria Toevlucht (2013) 
Austria 
  Sift Eugelszell (2012)
US
  St Joseph's Abbey (2013)
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8
Q

What is koji-kin?

A

(aspergillus oryzae) a mold crucial to sake production

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9
Q

What is the preferred rice strain for sake production?

A

Yamada Nishiki

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10
Q

What are following sake terms:

  • shinpaku
  • seimaibuai
A

shinpaku=pure starchy heart of rice grain

seimaibuai=milled sake, labeling term

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11
Q

list normal styles of sake w/ corresponding % of rice remaining

A

Junmai=70% (pre ‘04) can now be higher than 70% if labeled “semibua”

Hojozo=70%-small brewer’s alc (pure dist.) added before press

Ginjo=60%-honjozo in style w/ brewer’s alc, Junmai Ginjo=no brewer’s alc

Daiginjo=50%-honjozo in style, BA added, Junmai Daiginjo=no BA

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12
Q

What is the term for the steamed rice upon which mold is cultivated in sake production?

A

koji

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13
Q

What are the following sake terms

  • moto
  • moromi
A

moto-fermentation “starter” of yeast, rice, and water added to koji

moromi=fermenting mash

3x moto=moromi

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14
Q

how long does sake fermentation generally last? final abv?

A

45 days

fermented to approx 20% but lowered w/ water to approx. 17%

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15
Q

how is sake measured in sweetness?

A

Nihonshudo (sake value meter) measures gravity (density in contrast to water). negative values=sweetness, positives=dryness

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16
Q

What are terms for proper sake service vessels?

A
  • tokkuri=ceramic decanters. May be heated in warm bath for basic bitches
  • ochoko=small cylindrical cups
  • sakazuki=ceremonial cups
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17
Q

What are the following styles of sake?

  • Namazake
  • Nigori
  • Taruzake
  • Jizake
  • Genshu
A 
-unpasterized sake 
unfiltered sake 
barrel-aged sake 
sake from small kura (brewer)
undiluted sake
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18
Q

What is the boiling point of alc?

A

173 F (at sea level)

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19
Q

Who is considered to be the father of modern distillation?

A

Jabir ibn Hayyan. 8th cent. Arabic alchemist/chemist who improved upon alembic still

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20
Q

What are alternate names for continuous still?

A

Coffey, column, patent still

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21
Q

What provides flavor to spirits (good or bad)?

A

Congeners. Most bad are concentrated in the heads (foreshot) and tails, good in the center

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22
Q

What is original “proof” of spirits? Modern?

A

-in UK, gunpowder’s combustibility when doused in the spirit

modern in US 2x abv

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23
Q

Name country of origin and base for each:

  • Stolinchnaya
  • Chopin
  • Belvedere
  • Grey Goose
  • Tito’s
  • Ketel One
A
  • Russia, wheat/rye
  • Poland, Potato
  • Poland, rye (LVMH)
  • French, wheat (pot still)
  • US Texas, corn (pot still)
  • Netherlands, wheat (copper pot still)
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24
Q

What is aquavit?

A

Scandinavian spirit from fermented potoato or grain and flavored w/ caraway root and other aromatics

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25
Q

What are soju (Korea) and shochu (Japan)?

A

clear spirits traditionally distilled from sake but now may use other grains/potatoes.

  • Shochu not charcoal filtered
  • Awamori (Okinawan style) is always from rice
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26
Q

What are dominant botanicals of London Dry Gin? Popular brands?

A

Juniper, anise, citrus, cardamom, coriander, nutmeg, angelica root

Beefeater, Tanqueray, Bombay/Sapphier, Gordon’s, Boodles

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27
Q

Where was the first style of Gin created, by whom, when?

A

Genever (Jenever) in Holland by Dr. Sylvius de Bouve in 16th cent.

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28
Q

What are the defining characteristics between following styles of Gin:

  • London Dry
  • Genever
  • Plymouth
  • Old Tom
A
  • classic, juniper forward
  • OG, juniper and malt, may oak-age, traditional w/ 15% malt wine
  • fuller more aromatic than LD, produced only by Plymouth, Coats, and Co.
  • lightly sweetened and Barrel-aged
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29
Q

What is the proper Gin for each cocktail?

  • Pink Lady
  • Martinez
  • Tom Collins
A
  • Plymouth
  • Old Tom
  • Old Tom
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30
Q

Brief origin story of Whisky?

A

derived from Gaelic “uisgebeatha” (water of life), St. Patrick introduced it into Ireland in 5th cent.

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31
Q

Which regions of Scotland are more likely to use peat to malt their Barley?

A

Islands/coastal regions, Scotland’s forests lie in the interior

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32
Q

What are the 5 categories of Scotch production designated by the 2009 Scotch Whisky Regulations?

A
  • Single Malt=100% malted barley, 1 producer
  • Single Grain=1 distiller, unmalted barley/wheat/corn
  • Blended Malt=blend of malted whiskies
  • Blended Grain=2 or more Grain whiskies
  • Blended Scotch=mix of malt and grain from multiple distillers
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33
Q

What are production req’s for Scotch?

A
  • must carry 2009 category on label
  • produced in Scotland
  • distilled 2x or more
  • aged min. 3 yrs
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34
Q

Why are Scotches realistically not aged more than 30-32 years?

A

min. abv by law is 40% so longer than 32 yr Angel’s Share is too great to meet the min

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35
Q

What are the 6 major regions for Scotch and a few producers from each?

A

Highlands
-Oban, Glenmorangie, Dalwhinnie, Dalmore
Lowlands
-Glenkinchie, Auchentoshan, Bladnoch
Speyside
-Glenlivet, Glenfiddich, Macallan, Balvenie (river Spey)
Campbeltown
-Glen Scotia, Glengyle, Springbank
Islands (Skye, Jura, Mall, Arran, Orkney)
-Highland Park (Orkney), Talisker (Skye)
Islay
-Ardbeg, Lagavulin, Laphroig

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36
Q

Which 2 producers are most known for finishing cask styles of Scotch?

A

Glenmorangie (La Santa, Nectar d’Or)

Balvenie (Caribbean Cask, Double Cask)

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37
Q

What are 3 main distilleries left in Ireland?

A

Old Bushmills
Cooley
New Midelton (Jameson)

in revival, more each year

38
Q

What is the main stylistic difference between Scotch and Irish whisky? Why?

A

Irish from unmalted barley (lighter in character)

English excise tax in 1725 on malting process. Scotch began malting at night, Irish stopped

39
Q

What is the notable exception to the Irish style of whiskey? (Aka, is single malt and peat-fired)

A

Connemara (by Cooley)

40
Q

What are production req’s for Irish Whiskey?

A

Traditionally dist. 3x in pot still, but modernly continuous

Age min 3 yrs, in practice most are 7+

41
Q

What is preferred grain for Canadian Whiskey? Age range?

A

Rye, but no legal requirement

must age min 3 yrs

42
Q

Who is Japan’s largest producer of Whiskey?

A

Suntory (Yamazakis)

43
Q

What is the EU def of Brandy?

A

distillation from wine (not pomace) w/ min abv of 36%, min oak age 6 mo

44
Q

What are 6 defined regions of Cognac from high to low quality?

A 
Grande Champagne
Petit Champage 
Borderies
Fins Bois
Bons Bois
Bois Ordinaries (Bois a Terroirs)
45
Q

What is preferred soil type for Cognac?

A

soft chalk in Grande and Petit (same as Champs!)

center AOPs more hard limestone, sand, clay

46
Q

What are primary varietals of Cognac?

A

Ugni Blanc (98%), Colombard, Folle Blanche, Montils, Sémillon, Ugni Blanc; plus a max. 10% Folignan (Folle Blanche x Ugni Blanc)

47
Q

What is distillation process of Cognac?

A

2x in Copper Charentais pot still

1st=Brouillis
2nd=Bonne Chauffe, 4pts (tête, Coeur, secondes, queue) only coeur is saved (40% original volume)

48
Q

What are traditional aging vessels of Cognac?

A

oak from Limosin and Troçais forests

49
Q

What are aging designations of Cognac?

A

VS ***=min 2 yrs cask
VSOP=min 4 yrs cask
XO=now 6 yrs, in 2018 change to 10 yrs

*many houses age much longer (15-20yrs), statement indicates youngest eau-de-vie in blend

50
Q

What are req’s for Fine Champagne Cognac?

A

entirely from Grande and Petit Champagne regions, min 50% must be from Grande

51
Q

What are 3 regions of Armagnac?

A

Haut-Armagnac
Bas-Armagnac
Armagnac-Ténarèze

52
Q

What are auth. varietals of Armagnac? What is unique about 1?

A

Baco Blanc (only auth. hybrid in any French AOP), Blanc Dame, Colombard (Picpoul), Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc

Armagnac more fequently blends than Cognac

53
Q

What is distillation method of Armagnac?

A

may be 2x in Charentais still but most 1x in copper continuous still. Simpler style, more character in spirit than Coffey

54
Q

What is Blanche Armagnac?

A

unaged, btled after 3 mo

given AOP status in 2005

55
Q

What are old vs current age req’s of Armagnac?

A

Old
VS***=min 2 yrs
VSOP=min 5 yrs
XO (or hors d’Age)=min 6 yrs

New (2013)
1-3yrs
4-9yrs
10+yrs

56
Q

What are age req’s of vintage Armagnac?

A

10+ yrs

57
Q

What are some notable producers of Cognac vs Armagnac? Which is more often to produce vintage products?

A

Cognac=Rémy, Courvassier, Mortell, Henny
Arm=Laressingle, Labaude, Labordolive (100% Folle Blanche)

Armagnac more likely vintage

58
Q

What are the names for brandies produced in these countries?

Germany
Spain
Portugal
Chile/Peru

A

Weinbraund
Brandy de Jerez
Aguardente
Pisco

59
Q

What are the names of Pomace spirits in these countries?

Spain
France
Italy
Portugal

A

Orujo
Marc
Grappa
Bagaceira

60
Q

What are the 3 AOCs of Calvados?

A

Calvados
Calvados Domfrontais
Calvados Pays d’Auge (best)

61
Q

What is distillation method of Calvados? Except what region?

A

2x in Copper pot, aged min 2yrs

except in Calvados Domfrontais, which is in continuous

62
Q

What are the aging statements of Calvados?

A

Fine=youngest, 2 yrs min
Vieux/Réserve=3 yrs
Vielle Réserve/VSOP=4 yrs
XO/Hors d’Age/Extra/Napoléon=6 yrs

63
Q 
What are the names for following eau-de-vies:
-Raspberry
-Pear Williams
-Plum (many)
Fig (Tunisia)
Apricot (Hungary)
A 
Framboise
Poire William
Slivovitz, Mirabelle, Quetsch, Prunelle, 
Boukha (nat'l bev)
Barack Palinka
64
Q

What are 4 main styles of Rum?

A

Light
Dark
Demerara (Guyana only)
Rhum Agricole

65
Q

Where is Cachaça from?

A

Brazil

66
Q

Where is rhum agricole produced? What is unique about this location?

A

Martinique AOC

southernmost AOC in France

67
Q

What are aging re’s of Rhum Agricole?

A 
Blanc=8 wks in tank
élevés sous bois=min 12 mo in oak 
Rhum Ambré/Rhum Paille=18 mo oak
Vieux/Hors d'Age=3yrs oak 
  VO=3yrs oak
  VSOP=4yrs oak 
  XO=6yrs oak
68
Q

What are the Tequila producing states of Mexico?

A 
*Jalisco
Guanajuates
Tamaulipas
Nayarit 
Michoacán
69
Q

What is “mixto” Tequila?

What is production method of Tequila?

A

min 51% blue agave (shit)

2x in copper pot or continuous

70
Q

What are aging req’s of Tequila?

A

Blanco=ningun
Repo=60 days-1yr
añejo=1-3yrs
extra añejo=3+ yrs

71
Q

What is primary species of agave in Mezcal production? Some other wild species?

A

Espadin

Arroqueño, Tobalá, Tepeztate, variations of Agave Kaiwinkii

72
Q

What is the difference between terms:
Mezcal
Mezcal Artesanal/Ancestral

A

industrial spirit vs quality minded/traditional methods

73
Q

What is the base of Angostura

A

Trinidadian Rum

74
Q

What are the flavorings and country of origin of the following cordials?

Fernet
Averna
Ramazotti
Cynar

A

Italy

  • Herbs/Roots/spices
  • Herbs/Roots/Citrus
  • Herbs/Roots/Orange Peel/Anise
  • Artichoke
75
Q

What are the flavorings and country of origin of the following cordials?

Campari 
Aperol 
Amer Pican 
Suze
Boonekamp
Unicam (Zwak)
Jägermeister
A
  • H/Quinine/Rhubarb/Orange (It)
  • Orange/Gentiane/Rhubarb (It)
  • Orange/Gentian (Fr)
  • Gentian/Herbs (Fr)
  • Herbs/Roots/Spices (Gr)
  • Herbs/Spices (Hungary)
  • Herbs/Spices/Fruits (Gr)
76
Q

Fruit base and Country of:

Cointreau
Curaçao
Grand Marnier
Van de Hume
Marachino
Chambord 
Creme de Cassis
Cherry Herring
Pisang Ambon 
Midori
Tamara
Malibu 
Sloe Gin 
Limoncello
A 
Orange, Fr
Laraha Citrus, Netherlands (Antilles) 
Orange (Cognac), Fr
Tangerine, S. Africa
Cherry, Croatia
B. Rasp, Fr
B. Currant, Fr
Banana, Netherlands 
Melon, Japan
Dates, Israel 
Coconut (Rum), Barbados
Sloe Berries (Gin), England
Lemon, It
77
Q

Base and country of:

Advocaat
Bailey's
Amarula
Tia Maria
Kahlua 
Godiva 
Frangelico
Amaretto
A 
Sweetened Egg, Netherlands 
Cream/Chocolate, Ireland 
Cream/Marula Fruit, S. Africa
Coffee (Rum), Jamaica 
Coffee (Rum), Mexico 
Chocolate, Belgium 
Hazelnut, It
Apricot and Almond, It
78
Q

Flavorings and country of these whiskey based liquors:

SoCo
Drambuie
Glen Mist 
Glayva
Irish Mist
A 
Peach/Orange/Spice, American Neutral Whiskey
Heather/Honey Herbs, Scotch Whisky
Heather/Honey Herbs, Scotch Whisky
Honey/Tangerine/Spices, Scotch 
Honey/Herbs, Irish
79
Q

Flavorings and Country of origin of:

Pernod
Ricard
Pastis 51
Ouzo
Sambuca
Galliano
Licor 43
Kümmel
Benedictine
Chartreuse
B+B
Strega
St. Germaine
Crème de Menthe
Krupnik
A 
Anise, Fr
Anise, Fr
Anise, Fr
Anise, Greece
Anise/Elderberry, It
Anise/Herbs/Vanilla, It
Vanilla/Herbs/Spices, Spain
Caraway, Denmark 
Herbs/Spices, Fr
Secret shit, Fr
Blend of Benedictine and Brandy, Fr (cocktail from NYC) 
Saffron/Herbs/Spices, It
Elderflower, Fr
Mint, Randos 
Honey, Poland
80
Q

Which islands produce the following rums:

Bacardi
Appleton Estate
Havana Club
Barbancourt

A

Puerto Rico
Jamaica
Cuba
Haiti

81
Q

list production of sake from start to finish

A 
Seimaibuai
steaming
adding koji-kin
moto fermentation
adding moto to create moromi
dilution
pressing
pasteurization
bottling
82
Q

How large is an American Oak Whiskey Barrel?

A

190L

83
Q

How large is a Cognac barrel?

A

350L

84
Q

What is the definition of:

Cobbler
Collins
Crusta

A

wine based, sugar, citrus, shaken over crushed ice

lemon juice, simple, soda

sugar rim (1st of it’s kind), long lemon peel, wine glass

85
Q

What style of beer is a California Common?

A

c/f Steam beer
Lager
Ale yeast that is lagered

86
Q

What is Pommeau?

A

mix of apple juice and apple brandy

produced in Normandy

87
Q

What is a hopback?

A

chamber for dry hopping beer

88
Q

What are the terms 1. namachozo and 2. namazune?

A
  1. cellared, pasteurized, bottled

2. pasteurized before cellaring

89
Q

what are the Scotch producing Islands of Scotland?

A 
Orkney
Skye
Jura
Arran
Mull 
Lewis 
Islay...
90
Q

What spirit uses Alquitaras in it’s production?

A

Pisco

91
Q

What is parti-gyle brewing?

A

drawing first part of mash to make strong ale, then refermenting to make a weaker ale.
Traditionally 3x, hence Tripel, dubbel, einkel

92
Q

What is the name for an estate bottled Calvados?

A

“Production Fermiere”

Advanced Somm (21 decks)

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