Beer Flashcards
4 main ingredients of beer
Cereal grains (mainly barley)
Water
Hops
Yeast
Amidon in English
Starch
Germination
The process where grain kernels (seeds) produce enzymes that will turn starches into sugar for fermentation to occur. This creates malt.
Kilning
The heating of germinated barley to dry it and develop flavor and color. The length of time and the temperature of kilning will determine the color and flavor of the malt and the eventual beer.
2 main categories of beer
Ales
Lagers
Ales
Top-fermenting yeasts (Saccharomyces cerevisiae) produce ales. Creates more aromas such as fruit and spices.
Temperature and speed of fermentation for Ales
Warm and fast fermentation (68-72°F or 20-22°C)
Lagers
Bottom-fermenting yeasts (Saccharomyces pastorianus), clean and crisp, less effect on the aroma and flavor profile of the final beer.
Temperature and speed of fermentation for Lagers
Cool and slow fermentation (48-55°F or 9-13°C)
Simply put, what are hops?
The flowering cone of hop vine plant
What do hops provide to beer?
Hops provide beer with aroma, flavor, and bitterness to balance and contrast malt sweetness. Hops act as a natural preservative with antibacterial properties. Many different varieties of hops produce a wide range of flavors and aromas.
Name 3 common American hop varieties
Cascade, Centennial, Citra (3Cs)
Name 3 common European hop varieties
Hallertau, Saaz, Tettnang
Proportion of water in a beer’s content
90%+
Why is water an important consideration in the style of beer produced?
An important consideration for the style of beer that is produced is due to the unique mineral and ion content of various local water sources.
Mashing
Mashing is the term given to the start of the brewing process, where crushed grains are mixed with water to form a porridge-like mixture called the “mash.” It is in the mash that malt and other cereal starches are transformed into soluble sugars and proteins creating the sweet fermentable liquid called the wort.
Boiling
The boiling process is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavours, bitterness and aroma compounds through isomerization, stopping of enzymatic processes, precipitation of proteins, and concentration of the wort.
Lagering
The process of storing, or conditioning, or maturing, or aging a beer at a low temperature for a long period is called “lagering”, and while it is associated with lagers, the process may also be done with ales, with the same result – that of cleaning up various chemicals, acids and compounds.
Ale style example from Germany
Hefeweizen
Ale style examples from Britain (3)
Pale Ale
Indian Pale Ale
Porter
Ale style example from Ireland
Irish Dry Stout
General Lager style examples (2)
American Lager
European Lager
Lager style example from Czech Republic
Pilsner
Lager style examples from Germany
Pilsner (Pils), Bock, Doppelbock, Oktoberfest
6 brands of European Pale Lager
Heineken
Peroni
Grolsch
Birra Moretti
Stella Artois
Kronenbourg
2 brands of American Pale Lager
Budweiser
Coors Light
3 brands of Pilsner
Pilsner Urquell
Beck’s
Carlsberg Danish Pilsner
2 brands of American IPA
Stone Brewing Co.
Bell’s Brewery
2 brands of American Pale Ale
Hill Farmstead Brewery
Sierra Nevada Pale Ale
2 brands of American or British Porter
Samuel Smith Old Brewery
London Porter Fuller’s
(both British)
3 brands of Irish Dry Stout
Guinness
Murphy’s Irish Stout
Beamish Irish Stout
2 brands of Hefeweizen
Tucher Helles Hefe-Weizen
Schneider Weisse Hefeweizen (Original)
2 brands of Witbier
Hoegaarden
Blanche de Chambly (Unibroue)
2 brands of Sour beer
Oude Gueuze by Brouwerij 3 Fonteinen
Gueuze Lou Pepe by Brasserie Cantillon
Origin of beer
Mesopotamia: Nomadic hunter-gatherers began to settle down to farm and grow crops to make bread and beer. Beer styles are a window into time and place.
5 types of beer glassware
Pint (standard)
Tulip (Barleywine, Belgian Strong Ales, Belgian Dark Ales)
Mug (standard)
Pilsner (pilsner, vienna lager, witbier, long tall slim)
Weizen (hourglass shape)
4 main elements to consider when pairing beer with food
Sweetness from malt
Bitterness from hops
Generally low alcohol content Carbonation or bubbles
Hefeweizen pairing options
Fresh or soft cheese
Classic summer salads (caprese, ceasar, greek…)
Fish dishes (ex. fish&chips with squeeze of lemon) or sushi
Pale Ale pairing options
Saltiness is key
Cheese, pizza, pretzel
Palate cleanser
Indian Pale Ale pairing options
Mexican cuisine (spicy, not hot)
Spices like cumin and peppers enhanced by the flavours of the hops
Asian cuisine with lemongrass or ginger
BBQ/Brisket/Grilled meats
Pulled pork
Irish Dry Stout/Porter pairing options
Grilled meats
Caramelized onions
Rich dishes
Savory
Beef Stew
Sheperd’s Pie
Sour beer pairing options
Fresh fruits
Tangy cheese (goat or blue)
Pork Loin with baked apples
Tacos Al Pastor with pineapple
One pint = x ounces
16 ounces
Quarter Barrel Keg = x ounces/litres
29,3 litres
992 ounces
