Beer

Question 1

4 main ingredients of beer

Answer 1

Cereal grains (mainly barley)
Water
Hops
Yeast

Question 2

Amidon in English

Answer 2

Starch

Question 3

Germination

Answer 3

The process where grain kernels (seeds) produce enzymes that will turn starches into sugar for fermentation to occur. This creates malt.

Question 4

Kilning

Answer 4

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.

Question 5

2 main categories of beer

Answer 5

Ales
Lagers

Question 6

Ales

Answer 6

Top-fermenting yeasts (Saccharomyces cerevisiae) produce ales. Creates more aromas such as fruit and spices.

Question 7

Temperature and speed of fermentation for Ales

Answer 7

Warm and fast fermentation (68-72°F or 20-22°C)

Question 8

Lagers

Answer 8

Bottom-fermenting yeasts (Saccharomyces pastorianus), clean and crisp, less effect on the aroma and flavor profile of the final beer.

Question 9

Temperature and speed of fermentation for Lagers

Answer 9

Cool and slow fermentation (48-55°F or 9-13°C)

Question 10

Simply put, what are hops?

Answer 10

The flowering cone of hop vine plant

Question 11

What do hops provide to beer?

Answer 11

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.

Question 12

Name 3 common American hop varieties

Answer 12

Cascade, Centennial, Citra (3Cs)

Question 13

Name 3 common European hop varieties

Answer 13

Hallertau, Saaz, Tettnang

Question 14

Proportion of water in a beer’s content

Answer 14

90%+

Question 15

Why is water an important consideration in the style of beer produced?

Answer 15

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.

Question 16

Mashing

Answer 16

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.

Question 17

Boiling

Answer 17

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.

Question 18

Lagering

Answer 18

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.

Question 19

Ale style example from Germany

Answer 19

Hefeweizen

Question 20

Ale style examples from Britain (3)

Answer 20

Pale Ale
Indian Pale Ale
Porter

Question 21

Ale style example from Ireland

Answer 21

Irish Dry Stout

Question 22

General Lager style examples (2)

Answer 22

American Lager
European Lager

Question 23

Lager style example from Czech Republic

Answer 23

Pilsner

Question 24

Lager style examples from Germany

Answer 24

Pilsner (Pils), Bock, Doppelbock, Oktoberfest

Question 25

6 brands of European Pale Lager

Answer 25

Heineken Peroni Grolsch Birra Moretti Stella Artois Kronenbourg

Question 26

2 brands of American Pale Lager

Answer 26

Budweiser Coors Light

Question 27

3 brands of Pilsner

Answer 27

Pilsner Urquell Beck’s Carlsberg Danish Pilsner

Question 28

2 brands of American IPA

Answer 28

Stone Brewing Co. Bell's Brewery

Question 29

2 brands of American Pale Ale

Answer 29

Hill Farmstead Brewery Sierra Nevada Pale Ale

Question 30

2 brands of American or British Porter

Answer 30

Samuel Smith Old Brewery London Porter Fuller's (both British)

Question 31

3 brands of Irish Dry Stout

Answer 31

Guinness Murphy’s Irish Stout Beamish Irish Stout

Question 32

2 brands of Hefeweizen

Answer 32

Tucher Helles Hefe-Weizen Schneider Weisse Hefeweizen (Original)

Question 33

2 brands of Witbier

Answer 33

Hoegaarden Blanche de Chambly (Unibroue)

Question 34

2 brands of Sour beer

Answer 34

Oude Gueuze by Brouwerij 3 Fonteinen Gueuze Lou Pepe by Brasserie Cantillon

Question 35

Origin of beer

Answer 35

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.

Question 36

5 types of beer glassware

Answer 36

Pint (standard) Tulip (Barleywine, Belgian Strong Ales, Belgian Dark Ales) Mug (standard) Pilsner (pilsner, vienna lager, witbier, long tall slim) Weizen (hourglass shape)

Question 37

4 main elements to consider when pairing beer with food

Answer 37

Sweetness from malt Bitterness from hops Generally low alcohol content Carbonation or bubbles

Question 38

Hefeweizen pairing options

Answer 38

Fresh or soft cheese Classic summer salads (caprese, ceasar, greek...) Fish dishes (ex. fish&chips with squeeze of lemon) or sushi

Question 39

Pale Ale pairing options

Answer 39

Saltiness is key Cheese, pizza, pretzel Palate cleanser

Question 40

Indian Pale Ale pairing options

Answer 40

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

Question 41

Irish Dry Stout/Porter pairing options

Answer 41

Grilled meats Caramelized onions Rich dishes Savory Beef Stew Sheperd's Pie

Question 42

Sour beer pairing options

Answer 42

Fresh fruits Tangy cheese (goat or blue) Pork Loin with baked apples Tacos Al Pastor with pineapple

Question 43

One pint = x ounces

Answer 43

16 ounces

Question 44

Quarter Barrel Keg = x ounces/litres

Answer 44

29,3 litres 992 ounces