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Flying Saucer > Beer 101 June 2014 > Flashcards

Beer 101 June 2014 Flashcards

1
Q

What is one of the oldest known alcoholic beverages

A

Beer

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2
Q

The oldest accounts of beer production date back over how many years?

A

6000

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3
Q

How many different beers are produced world wide each year?

A

56000

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4
Q

How much percentage of beers can be broken down in to 2 categories?

A

99%

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5
Q

What are the two categories that most beers can be broken down into?

A

pales and lagers

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6
Q

How many sub styles are there between the 2 categories of beers?

A

180

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7
Q

There is a style of beer for every what?

A

moment and mood

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8
Q

Beer is the most widely consumed drink behind what?

A

Water and tea

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9
Q

What are the four main ingredients that beer has in it.

A

yeast, malts, water, hops

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10
Q

Beer is what kind of drink (how is it made)?

A

fermented

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11
Q

The characteristics of each style are determined by how these ingredients are ______, _______, ______, and _______ during the brewing process

A

manipulated, combined, cooked, and processed

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12
Q

This is where most of the flavor, sweetness, and color come from

A

Malts

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13
Q

Malts create a…

A

natural sugar that feeds the yeast during fermentation

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14
Q

The fact that the malts create a natural sugar that feeds the yeast during fermentation allows the yeast to produce what?

A

The CO2 and alcohol that beers need

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15
Q

What is the typical grain used during this process due to the husk being useful during the brewing process

What can be used as well?

A

Barley

Rye or wheat

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16
Q

The Brewmaster orders the type of grain they need from the ______

A

Maltster

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17
Q

This create the color by roasting the grain for different lengths of time

A

the Maltster

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18
Q

The longer the maltster roasts the

A

darker the grain becomes and the darker the beer will be

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19
Q

There are 6 different type f base malts:

A

1) 2 row pale malt
2) 6 row
3) Pilsner
4) wheat
5) Rauch
6) Rye

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20
Q

this is a grain that has 2 rows along the seed head

A

2 row pale malt

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21
Q

this is a grain that has 6 rows along the seed head

A

6 row

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22
Q

This is a pale ,alt that has a sweeter flavor than 2 row malt. It produces a smoother and less grainy flavored beer

A

Pilsner

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23
Q

this can be added to non-wheat beers in small quantities to add the head retention properties

A

Wheat

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24
Q

These malts add color, flavor, and body to your brew.

These are two of the most precise that you will hear of often

A

specialty malts

Rye and Rauch

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25
Q

This is a smoked malt used in adding the smoky aroma and flavor to ranch biers

A

rauch

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26
Q

this adds a spicy fruity flavor

A

rye

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27
Q

this form of malts give a sweet somewhat caramel taste to the brew. The add to the body and retention of the beers.

A

crystal malts

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28
Q

crystal malts range in color from

A

a tan to almost mahogany

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29
Q

The inside of these malts are actually crystalized

A

crystal malts

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30
Q

These are the dark malts usually associated with porters and stouts, and some red beers

A

roasted malts

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31
Q

These have been kilned at high temperatures to obtain their flavor and color. They are deep born to black in color

A

roasted malts

32
Q

These are the flowering of a perennial vine plant

A

Humulus Lupulus

33
Q

What country is in second to only Germany in amount of annual hop production

A

US

34
Q

These are natural and preservative and add the bitter balance to the beer.

A

Hops

35
Q

Hops also aid in ______ and _______ ______ _______ ____ ___.

A

digestion and are toxic to dogs

36
Q

About how many different varieties of hops are grown worldwide

A

115

37
Q

how many of these different variations of hops are produces in the US

A

about 50

38
Q

WHat are the 3 most common used hops in the US?

And are also referred to as the WHat?

A

Columbus, Cascade, and Centennial

3 C’s

39
Q

Every king of hops aids to the certain

A

Characteristics of the beer

40
Q

Some hops add more ____ and ____, while others add more ____ and ____-

A

floral and earthy

piney and citrusy

41
Q

Hops are added to the boil at?

A

different stages to achieve different things

42
Q

These hops are added at that beginning

A

bittering

43
Q

these hops are added toward the end of the 90 min biol

A

aroma and flavoring

44
Q

This can make up 95% of the beer

A

water

45
Q

What can greatly influence the finished product?

A

the water source

46
Q

This kind of water produces famed Pilsners like Pilsner Urquell

A

Soft water

47
Q

this kind of water produces beers such as Bass Ale

A

Hard water

48
Q

How can water be manipulated today?

A

By adjusting the Ph levels

49
Q

Brewers produce ____ and ____ produces beer.

A

Wort and Yeast

50
Q

what from the yeast feeds on the sugars which are created by what?

TF; the by-product is

A

enzymes
malts

CO2 and Alcohol

51
Q

WHat are the 2 main categories of a brewers yeast

this is the type of yeast that distinguishes a beer from a what?

A

top fermenting and bottom fermenting

ale to a lager

52
Q

Ales= ___ fermentation (how long) = ______ of the tank= ______ in fermentation temperatures ( ? F)

A

short fer. (3-4 days)
top
higher (50-75 F)

53
Q

Lagers= ____ fermentation (how long)= ______ of tank= _____ in the fermentation temperatures (? F)

A

The 3 L’s
longer (wks even months)
bottom
lower temp (45-55 F)

54
Q

We serve beer at what temp

A

proper temp 36-40 F

55
Q

Why do beers from the large AMerican breweries do not taste good warm (i.e. Miller light)

A

bc they have adjuncts such as corn, rice, etc. and when warm they come across as skunk and off-putting

56
Q

the cooler temp=

the warmer temp=

A

mask the aroma and flavor of the beer

releases the aroma and full flavor of the beer

57
Q

These are the odors that originate from the ingredients used in the beer

A

aroma

58
Q

the sensation of fullness of the beer on the palate (…)

what is the range of sensation?

A

body
(light, med, full)
watery to creamy

59
Q

Light body feels like
medium body feels like
full body feels like

A

water
juice
milk

60
Q

This is heavier than water but lighter than juice, than this is a
sam for heavier than juice but lighter than whole milk than=

A

light medium bodied

medium-full bodied

61
Q

this is the delicate relationship between the malts and hops in a beer

A

balance

62
Q

This is the aftertaste that lingers in y9our mouth after you have swallowed the beer

A

Finish

63
Q

is it possible for beers to have no finish?

A

yes

64
Q

IBU

A

International Bitterness Unit which provides a measurement of bitterness for beer

65
Q

this is when unboiled hops are added to the beer/wort anytime after it has been cooled

A

dry-hopped

66
Q

this significantly increases the hops character of aroma and flavor of the finished beer without increasing the bitterness of the beers IBUs

A

dry-hopping

67
Q

this is ‘real ale’

has undergone a secondary fermenting process in the barrel. it is dispensed without the use of gas under pressure.

A

cask condition

68
Q

real ale is tapped either by

A

beer engine or by gravity

69
Q

Real ale is not filtered or

A

pasteurized

70
Q

a double filter chamber that you can connect to a tap and use to run beer through flavor enhancing ingredients

A

Randall

71
Q

The randall’s invention is credited to who?

A

DFH out of Rehoboth Beach, Delaware

72
Q

These are referred to beers which are carbonated with only 25% CO2 and 75% nitrogen, resulting in a creamier texture and more complex flavors

A

Nitrogen

73
Q

When the nitro beer is poured what is inside the beer faucet?

A

a restrictor plate

74
Q

this has tiny holes and forces the beer through the holes and lands in the glass

A

a restrictor plate

75
Q

The process of pouring a nitro beer causes the “__________” that is topped with the head

Only the bubbles on the _______ of the glass fall but in the middle there is still rising

A

rising effect

side of the glass

76
Q

when it comes to the brew fusions, Nitrogen poured beers are where? and why

A

on top

bc they have less density than the beer on the bottom which has more CO2

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