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.
