Beer

Question 1

How is beer similar to saké?

Answer 1

Starch must be converted to sugar prior to fermentation

Question 2

What is the general brewing process of beer?

Answer 2

Derive the wort from malted grain, then ferment the wort

Question 3

Wort

Answer 3

Sugar rich liquid

Question 4

What are the 4 ingredients needed to make beer?

Answer 4

Water
Yeast
Hops
Starch source

Question 5

When was the Bavarian Purity Law?

Answer 5

1516

Question 6

What is the Bavarian Purity Law?

Answer 6

Reinheitsgebot

Established by William IV (Duke of Bavaria) — it mandated only barley, hops, and water as the authorized ingredients for beer

Question 7

What are the steps of the beer brewing process?

Answer 7

Malting
Milling
Mashing
Boiling
Cooling
Fermentation
Conditioning/Filtration
Bottling

Question 8

Are water, yeast, hops, and starch the only ingredients used in beer?

Answer 8

Those are the essential ingredients but brewers can add anything from spices to coffee to bacon and beyond to influence the profile of the beer.

Question 9

What are hops?

Answer 9

Dried flower clusters that provide flavor and bitterness to beer.

Question 10

Aside from their effect on beer’s profile, what else is beneficial about hops?

Answer 10

They have both preservative and antiseptic qualities that inhibit bacterial growth

Question 11

Reinheitsgebot

Answer 11

Bavarian Purity Law
Established by William IV in 1516, codified three ingredients authorized for beer production as barley, hops, and water

Question 12

Amylase

Answer 12

Enzyme produced from germination of sprouts of grains that converts carbohydrates into the fermentable sugars maltose and dextrin

Question 13

Saccharomyces cerevisiae

Answer 13

Ale/top-fermenting yeast that prefers warmer temperatures and results in fruity and richly flavored beers

Question 14

Saccharomyces pastorianus

Answer 14

Formerly called Saccharomyces carlsbergensis, bottom-fermenting yeast that is used for lagers and results in a more delicate, cleaner beer. These yeasts tend to clump at the bottom which slows fermentation. Fermentation is also at a lower temperature

Question 15

Brettanomyces bruxellensis/Brettanomyces lambicus

Answer 15

Spontaneous/Native wild yeasts that are used to ferment lambic beers

Question 16

Lambic

Answer 16

Specialty of Belgium that are fermented in open-top containers with wild yeasts. Classic lambics are almost vinous in character, distinctively sour, and aged prior to release — often up to 3 years

Question 17

Gueuze

Answer 17

Style of beer produced by mixing one-year-old lambics with beers that have aged from 2 to 3 years. The blend contains fermentable sugar and is refermented in bottle. Sometimes referred to as Brussels Champagne.

Question 18

Kriek

Answer 18

Fruit style of lambic made with cherries

Question 19

Framboise

Answer 19

Fruit style of lambic made with raspberries

Question 20

Pêche

Answer 20

Fruit style of lambic made with peaches

Question 21

Mars

Answer 21

Mild lambic produced by raising the malt from a previous lambic fermentation. No longer commercially produced

Question 22

Faro

Answer 22

Mixture of a lambic and a lighter brewed beer. Belgian candy is added for sweetness

Question 23

Bière de Garde

Answer 23

Flemish & Northern French bottle-conditioned beer

Question 24

California Common

Answer 24

Also known as “steam beer”, lager fermented at a warmer than normal temperatures

Question 25

Kölsch

Answer 25

Ale from Cologne (Germany) fermented at a cooler than normal temperature

Question 26

Kvass

Answer 26

Rye-based Russian beer usually fermented with fruit juices

Question 27

Rauchbier

Answer 27

Smoked beer, famously produced in Bamberg (Franken, Germany)

Question 28

Saison

Answer 28

Also known as Farmhouse Ale, from Hainaut Province in Belgium

Question 29

IBUs

Answer 29

International Bitterness Units

Question 30

Barm

Answer 30

Yeast foam

Question 31

TRUB

Answer 31

Sediment left over after fermentation made up of proteins, yeast malts, and grains

Question 32

Malting

Answer 32

Process where barley grain is made ready for brewing. Made up of 40 hour steeping of grains in water, germination (spread out on floor for 5 days) and Kilning

Question 33

Milling

Answer 33

Process of breaking down kernels, exposing enzymes that break down sugars and carbohydrates, separates seed from husk

Question 34

Mashing

Answer 34

Process that converts starches released during malting into sugars that can be fermented

Question 35

Lautering

Answer 35

Process of straining wort through the bottom of the mash tun

Question 36

Mash out

Answer 36

Process conducted prior to lautering where the mash temperature may be raised to around 170F to free up more starch and reduce mash viscosity

Question 37

Sparging

Answer 37

Process where additional water may be sprinkled on the grains to extract additional sugars

Question 38

Malt

Answer 38

Grains that have undergone the malting process

Question 39

Wort

Answer 39

Fermentable byproducts of mashing

Question 40

Boiling

Answer 40

Process where the wort is moved into a large tank known as a copper or kettle, where it is boiled with hops, and sometimes other ingredients

Question 41

Whirlpool

Answer 41

Vessel where hopped wort settles up to clarify

Question 42

Hopback

Answer 42

Adding fresh hops to the wort to increase hop aroma (also acts as a sieve/filter)

Question 43

Conditioning

Answer 43

After primary fermentation, beer is usually transferred to a second container and removed from the TRUB

Question 44

Kräusering

Answer 44

Conditioning method in which fermenting wort is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide (can be used to bottle condition too)

Question 45

Lagering

Answer 45

Storage at near freezing temperatures for 1-6 months while still on the yeast

Question 46

Bright beer

Answer 46

Unpasteurized beer that has been racked off the yeast