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Spirits + Beer + Saké + etc > Beer > Flashcards

Beer Flashcards

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1
Q

Are Porters – Abbey – Belgian and Burton – Ales or Lager ?

A
  • Ales
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2
Q

Are Dortmunder – Munich Helles – Märzen – Ales or Lager ?

A
  • Lager
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3
Q

Am I Ale or Pilsner : fermentation is fast and warm, producing richly flavored beers ?

A
  • Ale
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4
Q

Am I Ale or Lager : fermentation is slow and cool, producing delicately flavored beers ?

A
  • Lager
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5
Q

Explain Lambic.

A
  • Spontaneously fermented (with Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) over a long period of time
  • Aged hops provide antibacterial qualities, not bitterness
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6
Q

Who Am I : blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle ?

A
  • Gueuze
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7
Q

What is a ‘Mars’ Lambic ?

A
  • Mild lambic produced by reusing the malt from a previous lambic fermentation
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8
Q

True or False ? A ‘Faro’ stye of lambic will see added Belgian candy for sweetness ?

A
  • True
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9
Q

What is the fruit commonly found to perfume ‘Kriek’ style of lambics ?

A
  • Framboise / Raspberry
  • Sour morello cherries
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10
Q

What is the base ingredient of an ‘Hefe-Weizen’ beer ?

A
  • Wheat
  • Hefe = Yeast
  • Weizen = Wheat
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11
Q

Name three Trappist beer producers.

A
  • Orval
  • Chimay
  • Rochefort
  • Westmalle
  • Westvleteren
  • Achel
  • Koningshoeven (Netherlands, La Trappe)
  • Engelszell (Austria, newest)
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12
Q

From where is a ‘Kölsch’ beer ?

A
  • Ale from Cologne, Germany
  • Fermented at cooler than normal temperature
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13
Q

Speaking of ‘wort’ what do we refer to ?

A
  • Sugar-rich liquid
  • From malted grain
  • The brewer must first derive the wort
  • Then the brewer must ferment the wort.
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14
Q

What is, briefly, the ‘Rheineitsgebot’ ?

A
  • Bavarian Purity law
  • Codified the three ingredients authorized for beer production
  • Barley, hops, and water
  • The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.
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15
Q

What is the ingredient of choice to make beer, in general ?

A
  • Barley
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16
Q

What is ‘malt’ ?

A
  • The grain (base ingredient) that has germinated
  • Barley is steeped in water for approximately two days to promote germination of the grain
  • Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels
  • As the sprout grows to nearly an inch in length, the enzyme amylase is produced
  • Amylase converts the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin
  • This “green malt” is then roasted with hot air in a kiln to suppress further growth.
  • The style of beer desired will determine the length and degree of roasting
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17
Q

What is the style of Heineken and Stella Artois ?

A
  • Pale Lager
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18
Q

In the beer world, what is ‘lupulin’ ?

A
  • Yellow substance found in hops
  • Contains bitter resin and aromatic oils that impact flavor of beer
  • Hundred of varieties of hops = Hundred variations of combinations
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19
Q

Hops contribution to beer ?

A
  • Array of aromas and flavors
  • Impart bitterness
  • Act as a preservative
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20
Q

What is a beer called ‘gruit’ ?

A
  • Uses herbs instead of hops
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21
Q

What does ‘IBU’ stands for ?

A
  • International Bitterness Unit
  • Scale from 5 to 120
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22
Q

How are ‘Wild Beers’ different from ‘Sour Beers’ ?

A
  • Wild beers = brettanomyces ; funky flavors from earth, barnyard to overripe tropical fruits
  • Sour beers = Lactobacillus and Pediococcus provide a tart twang found in yogurt. Taste acidic & sour
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23
Q

Is it a good idea to use a frozen glass for beer service ?

A
  • No, unnecessary, wasteful, and detrimental to the quality of the beer you serve to your guests.

-Can create a micro-layer of frozen beer on the walls of the glass.

  • As some of the water in the beer freezes the remainder of the beer’s flavor will be thrown out of balance.
  • As the glass warms this micro-layer of ice will be dumped back into the beer, again upsetting its balance.
  • Cold temperatures mute the flavor and aroma of beer just as they do with wine
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24
Q

If you had only 3 glassware to choose from for your Beer service at the restaurant ?

A
  • Pint
  • Tulipe
  • Gobelet
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25
Q

Generally, Trappist beers are Ales or Lager ?

A
  • Ales
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26
Q

Rochefort use numbers to differenciate its beers (Rochefort 6, Rochefort 8, Rochefort 10) ?

A
  • Numerals refer to an old Belgian system of measuring specific gravity that was used to set tax levels.
  • Though the system is no longer in use, Rochefort continues to name their strong ales with it.
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27
Q

Difference between a ‘Dubbel’ and a ‘Tripel’ ?

A
  • No law
  • Dubbel used to be made by monks, using the double amount of grains, more dense and alcohol (7’)
  • Tripel used to be made by monks, using the triple amount of grains, more dense and alcohol (9’)
  • Tripel can also have three diferent hops, or three different fermentation.
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28
Q

What are the degrees ‘Plato’ ?

A
  • Belgian degrees measuring concentration of solids (sugars) dissolved in must (% per weight)
  • Simply, a ABV % per weight
  • Measure also the acidity
  • Rochefort use numbers 6-8-10 in reference to the Plato degrees
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29
Q

Where this beer is coming from?
Spaten

A
  • Munich, Germany
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30
Q

Where this beer is coming from?
Double Bock

A
  • Munich, Germany
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31
Q

Where this beer is coming from?
Cantillon

A
  • Brussels, Belgian
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32
Q

Where this beer is coming from?
Tre Fontane

A
  • Rome, Italy
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33
Q

Where this beer is coming from?
- Kilkenny

A
  • Kilkenny, Ireland
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34
Q

Where this beer is coming from?
- Estrella

A
  • Barcelona, Spain
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35
Q

Where this beer is coming from?
- Buxton

A
  • Peak District National Park, England
36
Q

Where this beer is coming from?
- Founders

A
  • Michigan, USA
37
Q

Where this beer is coming from?
- Quilmes

A
  • Buenos Aires, Argentina
38
Q

Where this beer is coming from?
- Fosters

A
  • Victoria, Australia
39
Q

Where this beer is coming from?
- Sapporo

A
  • Japan
40
Q

Where this beer is coming from?
Brahma

A
  • Brazil
41
Q

An IPA with an IBU of 60 would?
a. Be moderately bitter
b. Show almost no bitterness at all
c. Be more bitter than average
d. Be Extremely high in bitterness

A
  • a. Be moderately bitter
42
Q

Where this Trappist beer is coming from?
- Orval

A
  • Belgium
43
Q

Where this beer is coming from?
- La Trappe

A
  • Belgium
44
Q

Where this beer is coming from?
- Mont des Cats

A
  • France
45
Q

Where this beer is coming from?
- Mont St Bernard

A
  • England, since 2018
46
Q

Where this beer is coming from?
- Cardeña

A
  • Spain
47
Q

Where this beer is coming from?
- Spencer

A
  • USA
48
Q

Where this beer is coming from?
- Chimay

A
  • Belgium
49
Q

In USA, which state is the biggest producer of Hop?

A
  • Washington, 69% of production
50
Q

Hallertauer Mittelfrueh, Tettnang, Spalt are…?

A
  • Top Hop from Germany in Hallertau
51
Q

Saaz, Sládek, Premient, Agnus are…?

A
  • Top Hop from Czech Republic
52
Q

Who is the world’s largest hop producing country?

A
  • USA
53
Q

What is the classic glass for Kolsch beer?

A
  • Stange glass
54
Q

What is Kingston Black?

A
  • a apple variety used for cider from England
55
Q

What are the four French Aop for cider?

A
  • Contentin
  • Cournouaille (Cornwall)
  • Domfront
  • Pays d’Auge
56
Q

What is the sole cider PGI in United Kingdom?

A
  • Herefordshire Cider PGI
57
Q

What is the sole cider DO in Spain?

A
  • Sidra de Asturias DO
58
Q

What is Humulus Lupulus?

A
  • a hop, also named common hop
59
Q

Who produced the first Pilsner?

A
  • Urquell, Czech Republic
60
Q

What is a Wee Heavy beer?

A
  • Wee Heavy is a complex, strong beer originating in Scotland and characterized by substantial malt-influenced flavors.
61
Q

Where is Stiegl beer from ?

A
  • Austria
62
Q

Who is credited as the progenitor of the American pale ale style?

A
  • Sierra Nevada Brewing Company
63
Q

In the beer world, what Cluster refers to?

A
  • One of the oldest US hops grown in North America
64
Q

Explain the Bavarian Purity Law?

A
  • Also known as Reinheitsgebot
    it codified the three ingredients authorized for beer production as barley, hops, and water in 1516
65
Q

Between Saccharomyces cerevisiae and Saccharomyces pastorianus, which one is used for Ale and which one for Lager beer?

A
  • Ale: Saccharomyces cerevisiae
  • Lager: Saccharomyces pastorianus
66
Q

How does the malting process work?

A
  • Grains are steeped to germinate, allowed to sprout until one inch length producing amylase (starch into sugar), then roasted
67
Q

What 2 sugars are produced when malting grains?

A
  • Maltose and Dextrin
68
Q

Define cask Ale

A
  • Also known as Real Ale or Traditional Ale (Britain)
  • unpasteurized and unfiltered draught beer
69
Q

What types of yeast is needed for lambic beers?

A
  • Brettanomyces bruxellensis
  • Brettanomyces Lambicus
  • Saccharomyces Cerivisae
70
Q

What is a saison in the beer world?

A
  • light colored summer beer
  • bottle conditioned, yeast character with high carbonation, might have spices
  • from Hanau province in Belgium
71
Q

What is a Vienna Style Lager?

A
  • A amber-reddish Austrian beer style that closely resembles the golden-amber Märzen style of Munich, Bavaria
72
Q

Explain what is a Berliner Weisse

A
  • High carbonation, often unfiltered, yeast and lactic acid character
  • often brewed with fruit
  • little to no hop character
  • low in alcohol, maltiness, and bitterness
73
Q

What is a Altbier?

A
  • top-fermented at cool temperature - darker, slightly more hop-kissed than kolsch

[brewed in Dusseldorf]

74
Q

What is the minimum % wheat in a Weissbeer?

A
  • 50%
75
Q

What is wort?

A
  • The sugar rich liquid derived from malted grain
76
Q

What is grist?

A
  • cracked or ground malted grain
77
Q

What is the beer made with spoilage bacteria?

A
  • Lambic, sour beer
78
Q

Most common hop strains in the USA

A
  • Cascade,
  • Chinook
  • Centennial - (Citra, Simcoe, Mosaic, Fuggle, Kent Golding)
79
Q

What is the oldest continually operating brewery in the World?

A
  • Weihenstephaner est. 1040, Bavaria
80
Q

What is California Common?

A
  • Also known as steam beer (trademark of Anchor Brewing Company of San Francisco)
  • Lager fermented at higher temperature, generally dark amber to brown color
81
Q

What is Amylase?

A
  • Enzyme that converts starch into maltose and dextrin
82
Q

What is wet-hopping?

A
  • Freshly gathered hops (hours),
  • not dried
  • captures the most pure aromas
83
Q

Name the Cider PDO’s from Spain

A
  • Sidra de Asturias (Trabanco, Fonciello)
  • Euskal Sargadoa / Basque (Gurutzeta)
84
Q

What is an Eisbock?

A
  • Specialty of Kulmbach district in Bavaria
  • A bock lager is frozen and the water ice removed to make a stronger beer
85
Q

What is a Cream Stout?

A
  • Style of beer with a creamy texture derived from the addition of lactose (after the boil but before the fermentation)
86
Q

What is sparging?

A
  • Second rinse of the grist to extract more sugar

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