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Spirits - Sake > Beer > Flashcards

Beer Flashcards

1
Q

What are the two main steps for brewing beer?

A
  • The brewer must derive the wort from malted grain
  • Then the wort is fermented
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2
Q

How many ounces does a standard US longneck beer bottle contain?

A

12 oz

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3
Q

What is the wort?

A

Sugar-rich liquid derived from malted grains

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4
Q

What are the 4 main ingredients of beer?

A
  • Water
  • Yeast
  • A start source (grains)
  • Hops
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5
Q

malting process

A
  1. The grain is steeped in water for appx 2 days to promote germination of the grain
  2. Once it begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels
  3. As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which converts the starchy carbs to fermentable sugars
  4. This is then roasted to halt further growth
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6
Q

What is the cereal grain used for most beers?

A

Barley

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7
Q

What is green malt?

A

Unroasted malt

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8
Q

What two sugars are produced when malting grains?

A

Maltose and Dextrin

  • both fermentable
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9
Q

What are the two subsets of beer?

A

Lagers and Ales

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10
Q

What is the major difference between a lager and an ale?

A

Lager

  • wort is cooled to a lower temperature for fermentation
  • uses bottom-fermenting yeasts
  • often ferments slower and at lower temperatures

Ales

  • use top fermenting yeasts
  • ermentation is quick, usually less than a week
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11
Q

What is a cask ale?

A

Draught beers that are unpasteurized

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12
Q

What is the term for beers that are unfiltered and undergo partial fermentation in the bottle?

A

Bottle-conditioned

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13
Q

How are Lambic beers fermented?

A
  • Spontaneously fermented in open-top containers
  • With native wild yeasts, such as brettanomyces bruxellensis and brettanomyces lambiscus
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14
Q

Describe the characteristics of Lambic beers.

A
  • Classic Lambics are almost vinous in character, distinctively sour
  • Aged prior to release—often up to 3 years in cask
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15
Q

What is geuze?

A
  • A style of lambic produced by mixing 1-year-old lambics with beers that have aged for 2 to 3 years
  • The blend is then refermented with aged hops in the bottle, giving the beer its sparkle
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16
Q

What is a Kriek Lambic?

A

Lambic that has been refermented with sour Morello cherries

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17
Q

What is a Framboise Lambic?

A

Lambic that has been refermented with raspberries

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18
Q

Name two producers of lambic beers.

A

Lindemans

Cantillon

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19
Q

What is the typical alcohol content of beer?

A

4-6%

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20
Q

What is the service temperature of a lager?

A

48-52° F

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21
Q

What is the service temperature of light ales and draught bitter beers?

A

54-57° F

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22
Q

What is the service temperature of Trappist ales, lambics, stouts, brown ales and other powerful, strong beers?

A

At a cool room temperature

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23
Q

Name the different types of ales.

A
  • Brown Ale
  • Pale Ale
  • Scotch Ale
  • Mild Ale
  • Burton Ale
  • Old Ale
  • Belgian Ale
  • Trappist Ale
  • Abbey Beer
  • Stout
  • Porter
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24
Q

Name the different types of lagers.

A
  • Pilsner
  • Bock (Doppelbock, Eisbock, Maibock)
  • Märzen/Fest Beer
  • Vienna Style
  • Dortmunder
  • Black/Schwartz
  • Munich Helles
  • Pale Lager
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25
Q

4 main styles of lambics

A
  • Geuze
  • Mars
  • Faro
  • Fruit
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26
Q

Mars beer

A

A mild lambic produced by reusing the malt from a previous lambic fermentation

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27
Q

Faro beer

A

A mixture of a lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

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28
Q

Min amount of wheat that must be used for a German wheat beer

A

50%

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29
Q

4 styles of wheat beer

A
  • Hefe Weizen
  • Dunkel/ Dark Weizen
  • Kristall Weizen
  • White Beer
30
Q

5 Trappist beers

A

Belgian

  • Rochefort, 1595
  • Westmalle, 1836
  • Westvleteren, St.-Sixtus, 1838
  • Chimay, 1863
  • Orval, 1931
  • Achel, 1998

Netherlands

  • Koningshoeven

Austria

  • Stift Engelszel
31
Q

Bierre de Garde

A

Flemish and Northern French bottle-conditioned beer

32
Q

California Common Beer

A

Lager fermented at warmer than normal temperatures

(i.e. Anchor Steam)

33
Q

Kölsch beer

A
  • Ale
  • From Cologne (Germany)
  • Fermented at cooler than normal temperatures
34
Q

Kvass beer

A
  • Rye-based
  • Russian beer
  • Usually fermented with fruit juices
35
Q

Rauchbier

A
  • Smoked beer
  • Famously produced in Bamberg (Franken, Germany)
36
Q

Saison beer

A
  • Originated in farmhouse breweries along border of France and Belgium’s Wallonian region; Hainut Province, Belgium
  • Rustic ales were part of the compensation offered to the seasonal workers or “saisoniers” who would bring in the region’s harvest. Since beer was often safer to drink than water, the brewing of saison was an integral part of the local economy. Each farm would brew the beer during the slow winter months and then store it for use over the course of the summer. Larger farms would have their own breweries and smaller breweries would often utilize a community brewery. The grain from leftover from each batch would make ideal feed for livestock, furthering the beer’s utility.
  • Modern saisons are brewed year round and they’re generally a bit stronger than their historical progenitors, but the emphasis remains on light and refreshing beers with rustic notes such as pepper, clove and often a gentle tartness.
  • Brasserie Dupont
    • Began in Tourpes, Beligium in 1844; One of the few authentic producers of saison that survived the two world wars and competitive pressures that wiped out so many of their neighbors over the last 170 years; Defines the genre in much the same way that Guinness defines stouts
    • Veille Provision (Old Provision) - 6.5% ABV, has gained strength over the years, but it’s still made in the traditional manner with high fermentation temperatures and is refermented in the bottle; Slightly murky golden color w/ thick white head and robust carbonation; Rustic, bright, spicy, hoppy bitterness, dry finish; Served on draft as well as in corked and caged, green 750mL w/ yellow and white checked labe; Their classic saison
    • Avril - lower strength “table saison”, 4.5% ABV
    • Foret - slightly stronger organic saison, 7.5% ABV
    • Avec Le Bon Veux (“with the best wishes of the brewery”) - a powerful “super saison”, 9.5% ABV
    *
  • ​Brasserie De Blaugies
    • While the farmhouse brewing tradition runs deep in Belgium’s Wallonia, the great majority of the farmhouse breweries in the region have been shut down for one reason or another; New blood has reinvigorated the region’s brewing traditions. Schoolteachers Marie-Noelle Pourtois and husband Pierre-Alex Carlier launched Brasserie De Blaugies in their garage in 1987
37
Q

What does it mean when a brewer talks about krauzen?

A

krausen

  • The foamy head that develops on top of fermenting beer
  • An indicator that your beer is fermenting
  • When the krausen falls, that fermentation is complete, and you’re ready to keg the beer
38
Q

At what point in the brewing process are hops most likely added?

A. Immediately prior to bottling

B. Malting

C. Fermentation

D. Mashing

E. Boiling

39
Q

Which one of the following beer styles would most likely be bottle-conditioned?

A. IPA

B. Saison

C. Czech Pilsner

D. Stout

E. Kölsch

40
Q

Which of the following beer styles would be most likely to exhibit flavors and aromas of banana, clove, and bubblegum?

A. Barley Wine

B. Hefeweizen

C. English IPA

D. Scotch Ale

E. Porter

A

Hefeweizen

41
Q

What type of beer is a Dunkel?

A. Dark Lager

B. Light Lager

C. Lambic

D. Light Ale

E. Dark Ale

A

Dark Lager

42
Q

If the bacteria Lactobacillus and/or Pedioccus are used in beer fermentation, what results can you expect in terms of flavor?

A. The beer will be fuller-bodied.

B. The beer will have chocolate and coffee flavors.

C. The beer will have a lower pH than normal and have a sour character.

D. The beer will be significantly more hoppy/bitter.

E. The beer will be a drier style with higher alcohol.

A

The beer will have a lower pH than normal and have a sour character.

43
Q

Which of the following beer styles would be most influenced by Lactobacillus?

A. Flanders Red Ale

B. Belgian Tripel

C. Weizenbock

D. IPA

E. Rauchbier

A

Flanders Red Ale

44
Q

Place the following beer production steps in proper order.

A. Brewing/Boiling

B. Malting

C. Mashing

D. Fermentation

A

Malting

Mashing

Brewing/Boiling

Fermentation

45
Q

What is the name of the dark German lager style whose name literally translates as “Black Beer?”

A

schwarzbier

46
Q

Select the world’s two largest producers of hops.

A. United States

B. France

C. Belgium

D. Spain

E. Germany

A

United States - the largest

Germany

47
Q

A craft beer described as “High Gravity” will have which of the following qualities?

A. Low pH

B. Low Sugar Content

C. High ABV

D. Strong Bitterness

48
Q

T/F: Cask ales are unfiltered, but pasteurized, and served directly from cask with no external carbon dioxide or nitrogen.

49
Q

German Kolsch beers are traditionally associated with which of the following cities?

A. Frankfurt

B. Cologne

C. Munich

D. Dusseldorf

E. Berlin

50
Q

T/F: Wheat is a common ingredient in the production of most British beer styles.

51
Q

Which of the following beer styles would most likely have 65 IBUs?

A. Oktoberfest/Märzen

B. Doppelbock

C. IPA

D. English Porter

E. Blonde Ale

52
Q

Name 4 hop varieties.

A
  • Cascade
  • Simcoe
  • Saaz
  • Hallertau
53
Q

Which of the following beer styles are lagers? (Select all that apply)

A. Pilsner

B. Märzen/Oktoberfest

C. ESB

D. Bock

E. Kölsch

A

Pilsner, Märzen/Octoberfest, Bock

  • Pilsner
  • Bock (Doppelbock, Eisbock, Maibock)
  • Märzen/Fest Beer
  • Vienna Style
  • Dortmunder
  • Black/Schwartz
  • Munich Helles
  • Pale Lager

KOLSCH IS AN ALE

54
Q

The American Adjunct Lager commonly includes small amounts of which of the following ingredients?

A. Rice/Corn

B. Sweet potato

C. Unmalted barley

D. Cane sugar

E. Non-noble hops

55
Q

A “Wee Heavy” is a nickname for which of the following beer styles?

A. Barley Wine

B. English Porter

C. ESB

D. Foreign Stout

E. Scotch Ale

A

Scotch Ale

56
Q

Ayinger Celebrator, Paulaner Salvator, Spaten Optimater, and Birra Moretti La Rossa are all examples of which of the following styles?

A. Doppelbock

B. Red Lager

C. Dunkelweizen

D. Kölsch

E. Gueuze

A

Doppelbock

57
Q

The _____ is an English-style pale ale known by the acronym ESB.

A

Extra Special Bitter

58
Q

Name 4 examples of Doppelbock beers.

A
  • Ayinger Celebrator
  • Paulaner Salvator
  • Spaten Optimater
  • Birra Moretti La Rossa
59
Q

4 Noble Hops

A
  • Hallertau
  • Saaz
  • Spalt
  • Tettnang
60
Q

2 Netherland Trappist Beers

A

Trappist Netherlands

  • Koningshoeven
    • La Trappe, 1884
  • Abdij Maria Toevlucht
    • Zundert, certified for production in 2013
61
Q

SRM measurement - Standard Reference Measure

A

Color of beer

62
Q

Which style would you expect to have a higher SRM: Belgian Quad or Imperial Stout?

A

Imperial Stout

63
Q

Style of beer most associated with the following German villages:

Dusseldorf -

Cologne -

A

Dusseldorf - Altbier (ale)

Cologne - Kolsch (ale)

Munich - Helles (lager)

Bamberg - Rauchbier

64
Q

Traditional Pilsner style with more perceived bitterness: German or Czech?

65
Q

3 Trappist breweries and their country of origin

A
  • Belgium
    • Westmalle
    • Westvleteren/St Sixtux
    • Chimay
    • Rochefort
    • Orval
    • Achel
  • Netherlands
    • La Trappe (Koningshoeven)
    • Zundert
  • England - Mount St. Bernard Abbey (Tynt Meadow)
  • France - Mont des Cats
  • Italy - Tre Fontane Abbey
  • Spain - Cerveza Cardeña
  • Austria - Engelszell
  • United States - Spencer (Massachusetts)
66
Q

Producer of Pliney the Younger, Damnation, and Blind Pig IPA

A

Russian River Brewing Company

67
Q

What German beer styles are distinguished by a slight sour quality created by using Lactobacillus yeasts in fermentation?

A
  • Gose
  • Berliner Weisse
68
Q

When in the beer making process does “dry-hopping” occur?

A

After fermentation

69
Q

Cantillon, 3 Fonteinen, and Boon are all producers of what style of beer?

70
Q

Beer style made from traditionally blending one and two year old lambic together

71
Q

Beer severed from a traditional English cask system will have more or less carbonation than a beer severed from a modern keg?

A

Less carbonation

72
Q

Beer style made through cryoextraction

Spirits - Sake (22 decks)

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