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
