Beer Flashcards
Are Porters – Abbey – Belgian and Burton – Ales or Lager ?
- Ales
Are Dortmunder – Munich Helles – Märzen – Ales or Lager ?
- Lager
Am I Ale or Pilsner : fermentation is fast and warm, producing richly flavored beers ?
- Ale
Am I Ale or Lager : fermentation is slow and cool, producing delicately flavored beers ?
- Lager
Explain Lambic.
- 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
Who Am I : blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle ?
- Gueuze
What is a ‘Mars’ Lambic ?
- Mild lambic produced by reusing the malt from a previous lambic fermentation
True or False ? A ‘Faro’ stye of lambic will see added Belgian candy for sweetness ?
- True
What is the fruit commonly found to perfume ‘Kriek’ style of lambics ?
- Framboise / Raspberry
- Sour morello cherries
What is the base ingredient of an ‘Hefe-Weizen’ beer ?
- Wheat
- Hefe = Yeast
- Weizen = Wheat
Name three Trappist beer producers.
- Orval
- Chimay
- Rochefort
- Westmalle
- Westvleteren
- Achel
- Koningshoeven (Netherlands, La Trappe)
- Engelszell (Austria, newest)
From where is a ‘Kölsch’ beer ?
- Ale from Cologne, Germany
- Fermented at cooler than normal temperature
Speaking of ‘wort’ what do we refer to ?
- Sugar-rich liquid
- From malted grain
- The brewer must first derive the wort
- Then the brewer must ferment the wort.
What is, briefly, the ‘Rheineitsgebot’ ?
- 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.
What is the ingredient of choice to make beer, in general ?
- Barley
What is ‘malt’ ?
- 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
What is the style of Heineken and Stella Artois ?
- Pale Lager
In the beer world, what is ‘lupulin’ ?
- 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
Hops contribution to beer ?
- Array of aromas and flavors
- Impart bitterness
- Act as a preservative
What is a beer called ‘gruit’ ?
- Uses herbs instead of hops
What does ‘IBU’ stands for ?
- International Bitterness Unit
- Scale from 5 to 120
How are ‘Wild Beers’ different from ‘Sour Beers’ ?
- 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
Is it a good idea to use a frozen glass for beer service ?
- 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
If you had only 3 glassware to choose from for your Beer service at the restaurant ?
- Pint
- Tulipe
- Gobelet
Generally, Trappist beers are Ales or Lager ?
- Ales
Rochefort use numbers to differenciate its beers (Rochefort 6, Rochefort 8, Rochefort 10) ?
- 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.
Difference between a ‘Dubbel’ and a ‘Tripel’ ?
- 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.
What are the degrees ‘Plato’ ?
- 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
Where this beer is coming from?
Spaten
- Munich, Germany
Where this beer is coming from?
Double Bock
- Munich, Germany
Where this beer is coming from?
Cantillon
- Brussels, Belgian
Where this beer is coming from?
Tre Fontane
- Rome, Italy
Where this beer is coming from?
- Kilkenny
- Kilkenny, Ireland
Where this beer is coming from?
- Estrella
- Barcelona, Spain
Where this beer is coming from?
- Buxton
- Peak District National Park, England
Where this beer is coming from?
- Founders
- Michigan, USA
Where this beer is coming from?
- Quilmes
- Buenos Aires, Argentina
Where this beer is coming from?
- Fosters
- Victoria, Australia
Where this beer is coming from?
- Sapporo
- Japan
Where this beer is coming from?
Brahma
- Brazil
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. Be moderately bitter
Where this Trappist beer is coming from?
- Orval
- Belgium
Where this beer is coming from?
- La Trappe
- Belgium
Where this beer is coming from?
- Mont des Cats
- France
Where this beer is coming from?
- Mont St Bernard
- England, since 2018
Where this beer is coming from?
- Cardeña
- Spain
Where this beer is coming from?
- Spencer
- USA
Where this beer is coming from?
- Chimay
- Belgium
In USA, which state is the biggest producer of Hop?
- Washington, 69% of production
Hallertauer Mittelfrueh, Tettnang, Spalt are…?
- Top Hop from Germany in Hallertau
Saaz, Sládek, Premient, Agnus are…?
- Top Hop from Czech Republic
Who is the world’s largest hop producing country?
- USA
What is the classic glass for Kolsch beer?
- Stange glass
What is Kingston Black?
- a apple variety used for cider from England
What are the four French Aop for cider?
- Contentin
- Cournouaille (Cornwall)
- Domfront
- Pays d’Auge
What is the sole cider PGI in United Kingdom?
- Herefordshire Cider PGI
What is the sole cider DO in Spain?
- Sidra de Asturias DO
What is Humulus Lupulus?
- a hop, also named common hop
Who produced the first Pilsner?
- Urquell, Czech Republic
What is a Wee Heavy beer?
- Wee Heavy is a complex, strong beer originating in Scotland and characterized by substantial malt-influenced flavors.
Where is Stiegl beer from ?
- Austria
Who is credited as the progenitor of the American pale ale style?
- Sierra Nevada Brewing Company
In the beer world, what Cluster refers to?
- One of the oldest US hops grown in North America
Explain the Bavarian Purity Law?
- Also known as Reinheitsgebot
it codified the three ingredients authorized for beer production as barley, hops, and water in 1516
Between Saccharomyces cerevisiae and Saccharomyces pastorianus, which one is used for Ale and which one for Lager beer?
- Ale: Saccharomyces cerevisiae
- Lager: Saccharomyces pastorianus
How does the malting process work?
- Grains are steeped to germinate, allowed to sprout until one inch length producing amylase (starch into sugar), then roasted
What 2 sugars are produced when malting grains?
- Maltose and Dextrin
Define cask Ale
- Also known as Real Ale or Traditional Ale (Britain)
- unpasteurized and unfiltered draught beer
What types of yeast is needed for lambic beers?
- Brettanomyces bruxellensis
- Brettanomyces Lambicus
- Saccharomyces Cerivisae
What is a saison in the beer world?
- light colored summer beer
- bottle conditioned, yeast character with high carbonation, might have spices
- from Hanau province in Belgium
What is a Vienna Style Lager?
- A amber-reddish Austrian beer style that closely resembles the golden-amber Märzen style of Munich, Bavaria
Explain what is a Berliner Weisse
- High carbonation, often unfiltered, yeast and lactic acid character
- often brewed with fruit
- little to no hop character
- low in alcohol, maltiness, and bitterness
What is a Altbier?
- top-fermented at cool temperature - darker, slightly more hop-kissed than kolsch
[brewed in Dusseldorf]
What is the minimum % wheat in a Weissbeer?
- 50%
What is wort?
- The sugar rich liquid derived from malted grain
What is grist?
- cracked or ground malted grain
What is the beer made with spoilage bacteria?
- Lambic, sour beer
Most common hop strains in the USA
- Cascade,
- Chinook
- Centennial - (Citra, Simcoe, Mosaic, Fuggle, Kent Golding)
What is the oldest continually operating brewery in the World?
- Weihenstephaner est. 1040, Bavaria
What is California Common?
- Also known as steam beer (trademark of Anchor Brewing Company of San Francisco)
- Lager fermented at higher temperature, generally dark amber to brown color
What is Amylase?
- Enzyme that converts starch into maltose and dextrin
What is wet-hopping?
- Freshly gathered hops (hours),
- not dried
- captures the most pure aromas
Name the Cider PDO’s from Spain
- Sidra de Asturias (Trabanco, Fonciello)
- Euskal Sargadoa / Basque (Gurutzeta)
What is an Eisbock?
- Specialty of Kulmbach district in Bavaria
- A bock lager is frozen and the water ice removed to make a stronger beer
What is a Cream Stout?
- Style of beer with a creamy texture derived from the addition of lactose (after the boil but before the fermentation)
What is sparging?
- Second rinse of the grist to extract more sugar
