Beer 101 June 2014

Question 1

What is one of the oldest known alcoholic beverages

Answer 1

Beer

Question 2

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

Answer 2

6000

Question 3

How many different beers are produced world wide each year?

Answer 3

56000

Question 4

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

Answer 4

99%

Question 5

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

Answer 5

pales and lagers

Question 6

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

Answer 6

180

Question 7

There is a style of beer for every what?

Answer 7

moment and mood

Question 8

Beer is the most widely consumed drink behind what?

Answer 8

Water and tea

Question 9

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

Answer 9

yeast, malts, water, hops

Question 10

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

Answer 10

fermented

Question 11

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

Answer 11

manipulated, combined, cooked, and processed

Question 12

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

Answer 12

Malts

Question 13

Malts create a…

Answer 13

natural sugar that feeds the yeast during fermentation

Question 14

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

Answer 14

The CO2 and alcohol that beers need

Question 15

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?

Answer 15

Barley

Rye or wheat

Question 16

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

Answer 16

Maltster

Question 17

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

Answer 17

the Maltster

Question 18

The longer the maltster roasts the

Answer 18

darker the grain becomes and the darker the beer will be

Question 19

There are 6 different type f base malts:

Answer 19

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

Question 20

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

Answer 20

2 row pale malt

Question 21

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

Answer 21

6 row

Question 22

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

Answer 22

Pilsner

Question 23

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

Answer 23

Wheat

Question 24

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

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

Answer 24

specialty malts

Rye and Rauch

Question 25

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

Answer 25

rauch

Question 26

this adds a spicy fruity flavor

Answer 26

rye

Question 27

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

Answer 27

crystal malts

Question 28

crystal malts range in color from

Answer 28

a tan to almost mahogany

Question 29

The inside of these malts are actually crystalized

Answer 29

crystal malts

Question 30

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

Answer 30

roasted malts

Question 31

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

Answer 31

roasted malts

Question 32

These are the flowering of a perennial vine plant

Answer 32

Humulus Lupulus

Question 33

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

Answer 33

US

Question 34

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

Answer 34

Hops

Question 35

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

Answer 35

digestion and are toxic to dogs

Question 36

About how many different varieties of hops are grown worldwide

Answer 36

115

Question 37

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

Answer 37

about 50

Question 38

WHat are the 3 most common used hops in the US? And are also referred to as the WHat?

Answer 38

Columbus, Cascade, and Centennial 3 C's

Question 39

Every king of hops aids to the certain

Answer 39

Characteristics of the beer

Question 40

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

Answer 40

floral and earthy | piney and citrusy

Question 41

Hops are added to the boil at?

Answer 41

different stages to achieve different things

Question 42

These hops are added at that beginning

Answer 42

bittering

Question 43

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

Answer 43

aroma and flavoring

Question 44

This can make up 95% of the beer

Answer 44

water

Question 45

What can greatly influence the finished product?

Answer 45

the water source

Question 46

This kind of water produces famed Pilsners like Pilsner Urquell

Answer 46

Soft water

Question 47

this kind of water produces beers such as Bass Ale

Answer 47

Hard water

Question 48

How can water be manipulated today?

Answer 48

By adjusting the Ph levels

Question 49

Brewers produce ____ and ____ produces beer.

Answer 49

Wort and Yeast

Question 50

what from the yeast feeds on the sugars which are created by what? TF; the by-product is

Answer 50

enzymes malts CO2 and Alcohol

Question 51

WHat are the 2 main categories of a brewers yeast this is the type of yeast that distinguishes a beer from a what?

Answer 51

top fermenting and bottom fermenting ale to a lager

Question 52

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

Answer 52

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

Question 53

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

Answer 53

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

Question 54

We serve beer at what temp

Answer 54

proper temp 36-40 F

Question 55

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

Answer 55

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

Question 56

the cooler temp= | the warmer temp=

Answer 56

mask the aroma and flavor of the beer | releases the aroma and full flavor of the beer

Question 57

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

Answer 57

aroma

Question 58

the sensation of fullness of the beer on the palate (…) | what is the range of sensation?

Answer 58

body (light, med, full) watery to creamy

Question 59

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

Answer 59

water juice milk

Question 60

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

Answer 60

light medium bodied | medium-full bodied

Question 61

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

Answer 61

balance

Question 62

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

Answer 62

Finish

Question 63

is it possible for beers to have no finish?

Answer 63

yes

Question 64

IBU

Answer 64

International Bitterness Unit which provides a measurement of bitterness for beer

Question 65

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

Answer 65

dry-hopped

Question 66

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

Answer 66

dry-hopping

Question 67

this is 'real ale' | has undergone a secondary fermenting process in the barrel. it is dispensed without the use of gas under pressure.

Answer 67

cask condition

Question 68

real ale is tapped either by

Answer 68

beer engine or by gravity

Question 69

Real ale is not filtered or

Answer 69

pasteurized

Question 70

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

Answer 70

Randall

Question 71

The randall's invention is credited to who?

Answer 71

DFH out of Rehoboth Beach, Delaware

Question 72

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

Answer 72

Nitrogen

Question 73

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

Answer 73

a restrictor plate

Question 74

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

Answer 74

a restrictor plate

Question 75

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

Answer 75

rising effect | side of the glass

Question 76

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

Answer 76

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