Beer Flashcards
How is malt produced?
Sprouting and drying cereal grain such as barley or wheat.
What are the six major growing regions for hops?
Germany
Czech Republic
Britain
USA (Yakima Valley/Oregon/Idaho)
Australia
New Zealand
What is the ideal temperature for serving beer?
30°- 55° F
What is real ale?
Beer that undergoes secondary fermentation in its serving vessel and is dispensed without the use of CO2.
How many gallons are in a firkin?
10.8 g
What is the average flow rate of a faucet?
2 oz per second.
8 seconds to fill pint.
1 minutes per gallon.
At what temperature should bottled beer be kept?
43°F unless noted by the producer.
What are signs of oxidated beer?
Diminished hops flavors.
Malt can shift toward honey, caramel, or toffee.
Sherry-like flavors or aromas.
Papery, wet, cardboard flavors.
What are signs of autolysis?
Umami, meaty, soy sauce, and/or rubbery flavors.
Can occur in bottle conditioned beers or unpasteurized beer.
What are five common keg types and how many gallons do they hold?
1/6 barrel (sixtel)- 5-5.16 gallons
Pony Keg- 7.75 gallons
1/4 Barrel- 7.75 gallons
Euro Keg- 13.2 gallons
Half Barrel- 15.5 gallons
Three categories of hops.
Aroma
Bittering
Dual Use
Three types of bittering hops.
Centennial- USA- Floral and citrus.
Sorachi Ace- Japan- Citrus and herbal.
Chinook- USA- Citrus, pine, and spice.
Beer faults
Acetaldehyde- Apple. Biproduct of fermentation and occurs when fermentation is halted.
Acetic acid- Vinegar
Diacetyl- Butter, butterscotch, buttermilk.
Lightstruck- Skunking; ONLY occurs when UV rays hit an exposed beer.
Dimethyl-Sulfide (DMS)- Corn flavor or aroma.
(E)-2-nonenal (aka Trans-2-nonenal)- Wet paper/wet cardboard. Corked beer.
Ale yeast
Lager yeast
Ale yeast: Saccharomyces cerevisiae.
Lager yeast: Saccharomyces pastorianus.
Typical aromas and flavors of English hops.
Earthy- dark soil.
Woodsy
Herbal- Tarragon and marjoram
What compound caused “green beer”
Acetaldehyde
-Yeast hasn’t fully metabolized
-Can also be caused by wood aging or unwanted oxygen in packaging.
What beers normally have acetic acid?
Lambics or sours.
What are adjuncts?
Unmalted grains such as corn or rice.
Common traits of Australian and New Zealand hops.
Passionfruit
Melon
Pear
Stone fruit
Tropical fruit
Common traits of American hops
Pine
Citrus
Resin
Tropical
Fruity
Onion or garlic
American ale yeast flavors
Clean ale strain that is low in fruit. Can produce sulfur under stress.
Common traits of German and Czech hops.
Floral
Perfumy
Peppery
Mint
English ale yeast flavors.
Fruity
Tart citrus
Honey or plum
Can produce diacetly (buttery)
Kiln based malts
Pilsner
Pale Ale
Munich
Vienna
What are the four German “noble hops”
Hallertau Mittelfruh
Tettnanger
Spalt
Saaz
Traits of a Belgian yeast strain
Phenolic driven:
Banana
Clove
Allspice
Dark fruit
What are the five types of lambics?
Unblended Lambic
Biere de Mars
Faro
Gueuze
Fruit Lambic
What are three fermentation traits of lager yeast?
Ferments at lower temperatures.
Ferments melibiose- ale yeast cannot.
Ferments more sugar than ale yeast.
At what temperature does lagering take place?
30° to 35° F
Lagering
A form of beer maturation conducted at low temperatures for anywhere from ten days to several months.
The primary function of lagering is that it reduces acetic acid and lactic acid along with other faults. Lagering also reduces more fermentable sugars.
