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Continuing Studies > Beer > Flashcards

Beer Flashcards

1
Q

Geuze

A

“Brussels Champagne”
A type of blended lambic beer: 1yr old Lambic + 2/3yr old Lambics
*fermentable sugar in the not fully fermented young lambic = secondary fermentation in bottle
*aged hops are antibacterial but do not contribute bitterness/flavor
*oude geuze = used in reference to unsweetened (modern versions often use aspartame to appeal to broader audience AND is legally defined as a blend of 2 or more 100% lambic beers

Dry, cidery, sour and a little barnyard

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2
Q

Yeasts used for Lambics?

A
  • Brettanomyces bruxellensis
  • Brettanomyces lambicus

(* Saccharomyces cerevisiae
*Lactobacillus
…… and others.. play roles)

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3
Q

Mars

A

LAMBIC
“March Beer”
* Mild, lower ABV lambic using the malt from a previous fermentation
*closely related to the faro style of beer - meant to be refreshing for warmer months

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4
Q

Faro (beer)

A

*Sweetened mild, low ABV beer - made either with 2nd or 3rd runnings OR by mixing a lambic with a lighter brewed beer
*traditionally found in the Senne Valley
*sometimes spiced or flavored with citrus, etc

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5
Q

Wheat Beer - min. % of wheat? Examples?

A

German law = min. 50% wheat
Hefeweizen
Dunkel/Dark Weizen
Kristall Weizen (filtered, crystal clear)
White (often flavored with orange/coriander)

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6
Q

3 Belgian Trappists?
(6 total)

A

Orval (Belgian, est. 1931)
Chimay (Belgian, est. 1863)
Westvleteren (Saint-Sixtus, Belgian, est. 1838)
Rochefort (Belgian, est. 1595)
Westmalle (Belgian, est. 1836)

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7
Q

3 non-Belgian Trappists?

A
  • Koningshoeven (La Trappe, Netherlands, est. 1884)

*Stift Engelszell (Austria, beer began in 1925, stopped in 1929, began again in 2012)

*Abdij Maria Toevlucht (Netherlands, certified for production in 2013)

*Tre Fontane (Rome, Italy, certified for production in 2015)

*Mount Saint Bernard (England, certified for production in in 2018)

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8
Q

2 Trappists that make beer outside the monastery?

A

*can use the term, not the logo
Mont des Cats (France)
San Pedro de Cardeña (Spain)

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9
Q

Why is Achel no longer certified ITA?

A

Moved to private ownership in 2023

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10
Q

Bière de garde

A
  • Flemish & northern-French bottle conditioned beer
    *“keeping beer”
    *akin to a saison
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11
Q

California Common

A

aka Steam Beer
lager fermented at warmer than normal temperatures (i.e. Anchor Steam)

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12
Q

Kölsch

A

ale from Cologne (Germany) fermented at cooler than normal temperatures

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13
Q

What is Kvass?

A

A rye (or ther grain based) -based Russian beer usually fermented with sugars, birch sap, berries, and other fruits - basically, you ferment whatever is around with baker’s yeast. Very ancient style of brewing. Kvass means “leaven.” Very low in alcohol.
ABV .4-2.5%

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14
Q

Rauchbier

A

smoked beer, famously produced in Bamberg (Franken, Germany)
*malt is roasted over an open flame
*pre-hot air kiln, sun drying was the usual method. Flame dried dates to 1st cent BC but wasn’t widespread
*Bamberg merely preserved the style

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15
Q

Saison

A

“season”
*farmhouse ales that originated from Hainaut Province in Belgium
highly carbonated, fruity, spicy, usually bottle conditioned
**Brasserie Dupont (Hainaut Valley Belgium)

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16
Q

Firkin

A

Cask used by British brewers to deliver cask-conditioned beer to pubs. Holds a quarter barrel - aka 41L/10.8 US gallon

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17
Q

size of standard beer barrel?

A

31 US gallons

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18
Q

Ale yeast

A

Saccharomyces Cerevisaie

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19
Q

Standard US beer barrel size

A

31 gallons

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20
Q

What is the max. production size for a brewery to be considered “Craft” by the Brewer’s Association?

A

Annual production of 6 million barrels of beer or less

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21
Q

Dry hopping vs Wet Hopping

A

Dry hopping is a process. Wet hop is an ingredient. You can dry hop with wet hops, but you can’t wet hop with a dry hop!

Dry hopping purpose is to add hops to the fermentation process to increase aroma but not increase bitterness (boiling the wort increases bitterness but does decrease aromatics).

Wet hopping is using hops fresh off the vine. Wet hops have more oil and resin than the dried hops typical for use. More grassy flavor.

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22
Q

SG (beer)

A

Gravity measurement - taken by hydrometer
*determines how much dissolved sugar are in wort or beer

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23
Q

IBU

A

International Bittering Units
Measurement of bittering substance in beer
*lighter lager would be 5 to 10; IPA might be 50 to 70

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24
Q

Keg size

A

15.5 US gallons
(half-barrel)

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25
Q

Lager Yeast

A

Saccharomyces pastorianus

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26
Q

Lauter Tun

A

Large vessel with a false slatted bottom and a spigot drain - mash settles and sweet wort drains off

(lautering = separating the pre-boil wort from spent grains)

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27
Q

Brewers Association definition of a microbrewery

A

15,000 barrels a year with 75% or more sold off-site

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28
Q

2 ways to carbonate beer?

A

Making this card so I don’t forget that Nitrogen is a method, not just CO2
*Nitrogen gives beer a thick, creamy mouthfeel

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29
Q

Noble Hops

A

Traditional European hop varieties
1. Hallertau in Bavaria, Germany
2. Saaz in Zatec, Czech Republic
3. Spalt in Spalter, Germany
4. Tettnang in the Lake Constance region, Germany

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30
Q

OG (beer)

A

Specific gravity of wort pre-fermentation - a measurement of the solids dissolved in the wort as compared to the density of water. A hydrometer reading.
*looks like stronger styles like Strong Scotch Ale, etc are higher

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31
Q

Sparging

A

In lautering - sprays the spent mash with hot water to get more sugar and extract from remaining grain.

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32
Q

SRM (beer)

A

Analytical method and scale that brewers use to measure and quantify the color of beer
Higher SRM = darker beer
Normal range is 2 to 45 but can go beyond

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33
Q

Wort

A

The bittersweet sugar solution obtained by mashing the malt and boiling in the hops, which becomes beer through fermentation

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34
Q

Zymurgy

A

The branch of chemistry that deals with fermentation processes, as in brewing. Also the name of the American Homebrewers AssociationOpens in new window bi-monthly magazine

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35
Q

Scotch Ale

A

*evolved from English Strong Ale
Also known as “Wee Heavy.” Long boil in the kettle for greater caramelization. Sweeter, fuller-bodied, higher in alcohol, with pronounced malty caramel and roasted malts; may exhibit tea-like bitterness.
ABV 6-10%

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36
Q

English-Style Mild

A

A type of Brown ALE
Fuller color, fuller body, lower ABV, lower hop character

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37
Q

Burton Ale

A

Strong, rich and dark
Named for Burton in the UK
**Burton is known for high gypsum content in the water - brewers of pale ales might add gypsum to emulate that

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38
Q

What term is interchangeable for “pale ale” in England?

A

Bitter
*customers would ask for a “bitter” to differentiate from a mild ale

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39
Q

English-Style Old

A

Strong ALE
Mod+ ABV, color and bitterness

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40
Q

What country did ale originate in?

A

England

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41
Q

Stout

A

ALE
*historically, “stout” was used to describe strength.. “stout porter”
*dry stout, Irish stout, milk stout, cream stout, oyster stout

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42
Q

Porter

A

ALE
*Anchor Brewing revivied the style in 1970’s - it had died out after WW2

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43
Q

German-style Pilsner

A

LAGER
Lighter in color and body, drier than Czech. Bitter, earthy
*Beck, St Pauli Girl, Konig

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44
Q

Czech/Bohemian-style Pilsner

A

LAGER
Style originated in Czech Republic, 1842
*slightly darker color, more color and malt character
*Pilsner Urquell

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45
Q

Bock

A

Strong LAGER
*sweet, relatively strong, lightly hopped
*doppelbock, eisbock, maibock
*bock = goat. Munich accent pronounced Einbeck as “ein Bock” and the goat name was born

46
Q

Eisbock

A

LAGER
*the summit of bock beers. The strongest bock.
*originated in Kulmbach, Franconia
*Bock is frozen - water freezes, liquid remains. Ice is removed. Beer is concentrated.

Huge range of colors and flavors; generally very heavy/syrupy body, lots of malt.
ABV 9-15%

47
Q

Maibock

A

LAGER
aka Heller Bock (Pale bock)
*paler in color and more hop-centric than the other bocks

48
Q

Marzen/Fest

A

Dark LAGER
* rich in malt, clean hop bitterness. Similar to Vienna Lager
* traditionally brewed in the spring and aged (“lagered”) through summer

49
Q

Vienna

A

Dark LAGER
*malty without a lot of hop bitterness

50
Q

Dortmunder

A

Pale LAGER - soft-textured in fluenced by Pilsner styles

Usually about 5-6%. Bitter base of the pilsner with some malt forward sweetness

51
Q

Schwarzbier

A

LAGER
*dry, dark, roast-oriented

52
Q

Helles

A

Pale LAGER - MUNICH
* everyday session beer
* low bitterness, pale clean

Pioneered by Spaten in 1894; also known as Munich Original Lager. Similar in character to bright, spicy, Czech lagers, but more subdued and balanced with malt.
ABV 4-6%

53
Q

4 types of lambics?

A

Geuze
Mars
Faro
Kriek

54
Q

Bavarian Purity Law

A

1516 - Reinheitsgebot
Barley, hops, water
(yeast later added after Pasteur’s discovery)

55
Q

Amylase

A

An enzyme produced during germination.

Converts starchy carbohydrates into the fermentable sugars maltose and dextrin.

56
Q

What is the green malt? (beer)

A

The barley has germinated, amalyse has done its work, and this is where the stuff is ready to be roasted to stop the growth

57
Q

Grist

A

Ground malt and grains reading for mashing.
Hot water and grist go into the mash tun, wort comes out

58
Q

Sparging

A

Rinsing the spent grains after the wort has drained off to extract more sugar/flavor.

59
Q

What happens after the wort is drained and separated?

A

Boiling - for about an hour, stabilizes and sterilizes the brew, darkens color, evaporates excess water.
Boiling longer makes the hops more bitter but less aromatic

60
Q

Hopback Chamber

A

wort runs through after boiling to “re-aromatize” with hop aromas. Hot wort + fresh hops = fresh smells

A sealed chamber between the copper and the chiller - hops are added, the hot wort is run through, and then immediately chilled, preserving the volatile hop aromas.
Contains a filter at one end to strain out the hop petals.

61
Q

What points in the beer brewing process might hops be re-introduced?

A

The initial hops are the “bittering hops” - as they boil as part of the wort, they lose aromatics and increase bitterness.

May be added to the wort in the kettle, whirlpool, hop back, or added to beer during primary or secondary fermentation or even later in the process

62
Q

Lager vs. Ale

A

Lager: bottom-fermenting, saccharomyces pastoranius, slower ferment, lower temp

Ale: Top-fermenting. Fast, warm - typically about 1 week ferment. Fruity, richer styled beer.
Saccharomyces cerevisaie

63
Q

Bottle-conditioned

A

Unfiltered; undergoes partial fermentation in bottle

64
Q

What is a mash bill?

A

The amount of each starch source for any given recipe for beer or whiskey

65
Q

Lautering
- 3 steps

A

Separates mash into clear liquid wort and spent grain
- Mashout: hot water or heat is added. Stops enzymatic conversion of starches to fermentable sugar
- Recirculation: draws wort from bottom of mash onto top
- Sparging: trickling water through the grain to extract sugar. Commercial brews use continual process - add water at same rate wort is draining out and stop when they reach the desired point

66
Q

What makes beer gluten-free?

A

Sorghum instead of barley

67
Q

Fining/clarifying agents for beer?

A

Isinglass (fish swim bladders)
Irish moss
Seaweed
Gelatin

68
Q

Largest brewing company in the world? 2nd largest?

A

1 Anhauser Busch InBev

#2 Heineken

69
Q

What area has the highest density of microbreweries in the world?

A

Franconia, Germany
(especially Upper Franconia district)

70
Q

Oldest working brewery in the world?

A

Weihenstephan
*owned by the Free State of Bavaria
*1040 or 1148 - pending the validity of documents. Hop garden nearby notes paying tilthe to this Abbey in 768

71
Q

What is “Real Ale”?

A

An actual advocacy group (CAMRA), est 1973

“beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide”.

It is applied to bottle conditioned and cask conditioned beers.

72
Q

Pilsner Urquell

A

*The world’s first pale ale - 1842
*Name = “original source”
*Saaz hops
* Plzeň / Pilsen is the region and namesake for the style it created

73
Q

Milk Stout

A

aka Sweet stout/cream stout
*contains lactose - which cannot be fermented by beer yeast so it adds sweetness and perceived body to the beer
*the idea was to make a nutritious beer originally - beer is good, milk is good, so both together?
*milk stout was given to nursing mothers - to encourage production of milk

74
Q

Classic surviving example of the historical Milk Stout

A

Mackeson’s

75
Q

Dry Stout/Irish Stout

A

Milk/sweet stout was dominant in the UK
Irish was standard/non-sweet - different from those with lactose or oatmeal added

76
Q

2 things that might be added to stout for texture flavor?

A

Oatmeal
Lactose

77
Q

Where is Guinness brewed?

A

St. Jame’s Gate Brewery
Dublin
(owned by Diageo)

78
Q

Oatmeal Stout

A

brewed with a portion of oats, usually up to 30%
*don’t taste of oats: higher proteins, lipids, gums add body and smooth texture

79
Q

Berliner Weiss

A

Cloudy, sour ale with lower ABV - 3.5%ish.

Top fermented, bottle conditioned, wheat beer, made with traditional cerevisiae and also lactobacillus.
Refreshing, tart, sour, acidic, citrus fruit, no hop bitterness.
ABV 2-5%

80
Q

The Senne Valley is known for what style of beer?

A

Lambics

81
Q

Altbier

A

“Old Beer” from Dusseldorf

  • Moderate temp top-fermentation, followed by a cooler maturation

(Dusseldorf’s answer to Kolsch - they have a “beer rivalry”. Made similarly)

Name refers to longer conditioning, resulting in mellowed fruitiness, smooth, delicate.
A “Sticke” is a stronger version of Altbier.
ABV 4-7%

82
Q

What does it mean to cold-condition a beer?

A

The goal is to force the remaining yeast to clump together and fall out of suspension - resulting in a cleaner, clearer beer

83
Q

What is Gose?

A

Originally from Leipzig, Germany. Unfiltered wheat beer, 50-60% malted wheat. Low hop bitterness, spice from the addition of ground coriander and salt. Ma be laced with flavored or colored syrups.
ABV 4-5%

84
Q

What is an English Bitter?

A

An ale with more pale malts and higher hop levels. Low carbonation and alcohol. Traditionally served cask-conditioned (may be seen in bottle). Also seen as Extra Strong Bitter.
ABV: 3-5%
ESB ABV: 4-7%

85
Q

What is a Cream Ale?

A

Spawned from the American light lager, brewed as an ale but finished with lager yeast or blended with lager to finish. Usually use adjuncts like rice or corn, but may be all-malt. Low hop bittering.
ABV: 4-8%

86
Q

What is an American Wild Ale?

A

A belgian influenced style involving the introduction of “wild” yeast, such as brettanomyces, pediococcus, or lactobacillus through old, inoculated barrels, sour mash, or actual inoculation.

87
Q

What is a Doppelbock?

A

Bock (strong lager) with more malt and higher alcohol.
Darker in color than a regular bock; may have cocolate or roasted characters.
ABV 6.5-9%

88
Q

What is Vienna Style?

A

Brewed using a 3-step decocotion boilling process. Munich, Pilsener, Vienna toasted and Dextrin malts are used, as well as wheat.
Subtle hops, crisp, residual sweetness. International examples include Sam Adams Boston Lager, Dos Equis, Negra Modelo.

89
Q

What is Kellerbier?

A

An unfiltered and unpasteurized German lager dating to the middle ages. Matured in open casks.
Smooth, naturally cloudy, rich in vitamins. Hop bitterness may be high.
ABV: 4-7%

90
Q

What is a Kriek?

A

Fruit lambics refermented with sour Morello cherries

91
Q

Two major fruit lambic producers.

A

Lindemans: first lambics to be introduced to the US. From Belgium.
Cantillon: Also Belgian, much smaller production. 50% geuze, a range of fruit lambics.

92
Q

What does Hefe Weizen mean?

A

Literally, “yeast-wheat”; refers to the fact that the beer was bottled or kegged with the yeast in suspension. Classic yeast produces fruity/banana and clove characters.
ABV 4-7%

93
Q

What is Dunkel Weizen?

A

Darker versions of Hefeweizen, with more complex malt flavors, balanced by low bitterness.
ABV 4-7%

94
Q

Requirements for Trappist beer?

A

Brewed within the walls of a Trappist monastery, either by the monks or under their supervision.

Must be of secondary importance within the monastery, and it should witness to the business practices proper to a monastic way of life.

Not intneded to be a profit-making venture; the income covers the expenses of the monks and the maintenance of the building and grounds. Whatever remains is donated to charity.

95
Q

What does the term “Abbey Beer” imply?

A

Beer brewed in a style common to trappist breweries, but not in accordance with the conditions laid out by the International Trappist Association.

96
Q

Three characteristics common to Trappist ales.

A

Top-fermenting
Secondary fermentation in the bottle
No pasteurization or antiseptic agents unsed

97
Q

What is a Patersbier?

A

Beer brewed as an “enkel” by the monks to drink themselves while working.
Less than 5%abv, may include sugar and spices.

98
Q

What is a dubbel?

A

Brewed with double the malt - rich, malty beer
* Spicy, phenolic, mild bitterness, medium to full body
* Always dark (v. light colored Tripels)
* ABV 6.5-9.%

Westvleteren 8
Westmalle Dubbel
Chimay Premiere (red label)

99
Q

What is a trippel?

A

Brewed with 3x the malt, plus Belgian candy sugar (25% sucrose, lightens the body)
* Creamy, fruity/estery, sweet finish, light golden in color
* ABV 8-12%

Westmalle Tripel
Chimay Cinq Cents (White)
Achel 8º

100
Q

What is a Quadrupel?

A

Great strength, bolder style:
Deep brown/garnet, rich, malty, sweet
ABV 9-13%

Rochefort 10
Westvleteren 12
La Trappe Quadrupel

101
Q

How does the act of drying the malted barley impact the style of beer?

A

The length and degree of roasting will affect the character of the malt - heavy roasting for porters, light toasting for pale ales, etc.

102
Q

What is a copper?

A

A brew kettle: the vessel for boiling the wort

103
Q

How long is the wort boiled? Why?

A

At least one hour, to stabilize and sterilize, darken the color, and evaporate excess water.

104
Q

Why is a wooden bung for “real” beer?

A

It allows the pressure of fermentation to be relieved, especially if the cask is made of metal.

105
Q

What is Krausening?

A

The addition of a small proportion of partly fermented wort to a brew during lagering; stimulates secondary fermentation and imparts a crisp, spritzy character.

106
Q

What is Lagering?

A

“Storage.” Maturation for several weeks or months at cold temperatures (close to 0ºC) to settle residual yeast, impart carbonation, and make for clean, round, flavors

107
Q

What temp is beer heated to for pasteurization?

A

140-174ºF

108
Q

Purpose of decoction in beer brewing

A

DECOCTION MASH is one in which a portion of the mash is boiled to extract more solubles/principal substrates.

PURPOSE: achieves high levels of malt character

DOWNSIDE: time intensive

109
Q

Sour Mashing (beer)

A

Brewers make in their grains to begin the process, but instead of extracting the wort right away… they leave the wort with the grain for a few days.
* lactic acid bacteria naturally present on the grain ferment some of the sugars in the wort into lactic acid
* in order to promote fast bacterial fermentation and reduce yeast activity, the mash is kept between 100–120 °F. The brewer extracts the wort by sparging when they believe enough acid has been produced

*typical mash to wort extraction is ~90 min

110
Q

Barm

A

ale yeast - the foam or scum formed on the top of a fermenting liquid

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