Beer Flashcards

Question

Lager Yeast

Answer 1

Saccharomyces pastorianus

Answer 2

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)

Answer 3

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

Answer 4

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

Answer 5

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 the term only came about in the 1980's. Generally refers to the most classic European varieties.

Answer 6

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

Answer 7

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

Answer 8

STANDARD REFERENCE METHOD numerical scale to measure color of beer Higher SRM = darker beer Normal range is 2 to 45 but can go beyond

Answer 9

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

Answer 10

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

Answer 11

*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%

Answer 12

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

Answer 13

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

Answer 14

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

Answer 15

Strong ALE Mod+ ABV, color and bitterness

Answer 16

ALE made from dark roasted barley Kind of refers to a stronger Porter? Porter vs. Stout isn't strictly defined. - Milk Stout: contains lactose (unfermentable by beer yeast) that adds sweetness, body - Oyster Stout: originated in NZ - Irish Stout: drier in style - Oatmeal Stout: uses oats; originated from marketing ploy to exploit beer "nutrition" - Chocolate Stout: malt kilned to chocolate color/flavor - Imperial Stout: created for Catherine the Great's court 1st mention in 1677 Egerton Manuscripts, referring to strenghth. History/development of stouts and porters are intertwined.. stronger porters were "Stout Porters".

Answer 17

ALE - unclear origins, but historically associated with London brewing culture in the 1700s and 1800s. Faded from popularity 1870's on - Anchor Brewing revivied the style in 1970's - it had died out after WW2 - color comes from incorporation of roasted malt [TLDR](https://beerandbrewing.com/dictionary/DjSL6BaGJ0/)

Answer 18

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

Answer 19

LAGER Style originated in Plzen,Czech Republic, October 1842 vs. German: Czech pils are more hoppy. Germans are pale, drier, more bitter, and grainy. [the city had a problem with beer spoilage; the move was to change brewing method. Josef Groll, the German brewer hired at Pilsner Urquell, used lighter-kilned malts, bottom fermenting yeasts, and Saaz hops, and soft water to create the first Pilsner-style lager]

Answer 20

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 12 - 30 IBU /// 6 - 8% - all styles, generally Maibock, Doppelbock, Eisbock, Weizenbock (ale)

Answer 21

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%

Answer 22

a traditional strong, malty Bavarian LAGER "May beer" aka Heller Bock ("Pale bock") - brewed to bock strength but paler in color - tends to be made from a base of pale Pilsner malt with generous addition of Vienna malt, Munich malt, or others [transitional beer. In the Bavarian Alps, May is a short season between thaw and flowering. Too bright out for beer halls, still too cold for beer gardens.]

Answer 23

Amber colored LAGER * rich in malt, clean hop bitterness. Similar to Vienna Lager * originated in Bavaria. Traditionally brewed in the spring and aged ("lagered") through summer to be enjoyed after a September ceremony. 18 - 25 IBU //// 5 - 6% ABV Paulaner, Hacker Pschorr, Erdinger, Weihenstephaner

Answer 24

LAGER typically 25 - 30 IBU; light hop [brought to market in 1841, same year as Marzen. No coincidence - the 2 brewers were close friends. They had been on a "fact finding mission" and applied technique to their style - the revolutionary aspect was that they applied British kilning technique... air drying malt vs. direct heat]

Answer 25

Pale strong LAGER Soft-textured influenced by Pilsner styles developed in 1873. Pale, hop flavored, not particularly malty 6.5 - 8% /// 25 - 30 IBU

Answer 26

LAGER - typically ~5% ABV - dark color comes from roast malt/roast malt extract [oldest known example brewed in Saxony in 1390 - Braunschweiger Mumme aka "Brunswick Mum"]

Answer 27

Pale LAGER - MUNICH * everyday session beer * low bitterness, pale clean * "helles" = "pale" Modern version 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. 18 - 25 IBU /// ABV 4-6% Hofbrau, Weihenstephaner, Ayinger, Paulaner

Answer 28

1. Geuze: young lambic + older lambics 2. Mars: "March beer"; closely related to faro but unsweetened 3. Faro: 2nd, 3rd runs of lauter tun. Lower ABV, sweetened before packaging 4. Kriek: flavored with cherries

Answer 29

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

Answer 30

An enzyme produced during germination. Converts starchy carbohydrates into the fermentable sugars maltose and dextrin.

Answer 31

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

Answer 32

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

Answer 33

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

Answer 34

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

Answer 35

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.

Answer 36

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

Answer 37

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

Answer 38

Unfiltered; undergoes partial fermentation in bottle

Answer 39

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

Answer 40

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

Answer 41

Sorghum instead of barley

Answer 42

Isinglass (fish swim bladders) Irish moss Seaweed Gelatin

Answer 43

#1 Anhauser Busch InBev #2 Heineken

Answer 44

Franconia, Germany (especially Upper Franconia district)

Answer 45

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

Answer 46

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.

Answer 47

* The world's first pale ale - 1842 * Name = "original source" * Saaz hops * Plzeň / Pilsen is the region and namesake for the style it created [the city had a problem with beer spoilage; the move was to change brewing method. Josef Groll, the German brewer hired at Pilsner Urquell, used lighter-kilned malts, bottom fermenting yeasts, and Saaz hops, and soft water to create the first Pilsner-style lager]

Answer 48

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

Answer 49

Mackeson's

Answer 50

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

Answer 51

Oatmeal Lactose

Answer 52

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

Answer 53

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

Answer 54

Cloudy, sour ALE. Mild ABV. - Malted barley + 25 - 50% wheat. Low-kiln temp malt to minimize impact/color - fermented with saccharomyces cerivisaie, brettanomyces and lactic acid. The lactic sourness is a distinguishing feature. - Refreshing, tart, sour, acidic, citrus fruit, no hop bitterness. - sometimes flavored with fruit ABV 2-5%

Answer 55

ALE - “Old Beer” from **Dusseldorf**. The name refers to the "old style" of top fermentation vs newer bottom ferment. - Top fermented at moderate temp; cool conditioned Dark Copper /// ABV 4 - 7% /// 25 - 48 IBU [1st use of term was 1838 by Schumacher in Dusseldorf to differentiate from bottom fermenting lager] "Sticke Alt" is a stronger version traditionally made for special occasions/brewer's own consumption

Answer 56

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

Answer 57

Warm fermented beer with a high proportion of malted wheat (~50%). Fermented with lactobacillus. Low hop bitterness. Flavored with coriander & salt. Not hoppy, sessionable. [name comes from River Gose and town Goslar. Style migrated to Leipzig in 1738]

Answer 58

ALE: essentially a "weaker" version of the pale ales brewed for India. Pale malts, bitter hops. Ordinary (3-4%), Special, Extra Special (4.5 - 5% or more) IBU: 25 - 55

Answer 59

"American lawnmower beer" There's no cream involved. HYBRID BEER Warm fermentation - with top OR bottom fermenting yeasts followed by cool lagering. "Cream" is a marketing ploy - it is named such to imply a smooth, rich taste. Similar to how cream soda is marketed. ABV: 4-8%

Answer 60

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.

Answer 61

Bock (strong lager) with more malt and higher alcohol. Darker in color than a regular bock; may have chocolate or roasted characters. ABV 6.5-9% /// 12 - 30 IBU [originally made by Paulaner Friars in Munich. Myth says it was "liquid bread" for times of fasting; but really it was to supplement their vegetarian diet. Salvator was the name of the OG doppelbock - adding -ator to the beer's name has become a signpost of the style]

Answer 62

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.

Answer 63

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%

Answer 64

A lambic flavored with sour cherries, originating in the Senne Valley - cherries are added to mature lambic. Restarts fermentation. The longer time with cherries, the more dry/bitter it gets - most traditional cherry is the Senne Valley's local Schaarbeek

Answer 65

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

Answer 66

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%

Answer 67

ALE Dark wheat beer: fruity and sweet with more dark, roasted malts 10 - 15 IBU /// 4.5 - 5.5% [Dunkel means "dark". Dunkels most commonly refer to dark lagers]

Answer 68

1. **Brewed within the walls** of a Trappist monastery, either by the monks or under their supervision. 2. **Must be of secondary importance** within the monastery, and it should witness to the business practices proper to a monastic way of life. 3. **Not intended 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.

Answer 69

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

Answer 70

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

Answer 71

"Father's Beer" also known as Enkel ("single") - The most basic, lightest beer in the brewery's range; traditionally intended for monk's own consumption - Less than 5% abv, may include sugar and spices.

Answer 72

Belgian ALE: color comes from highly caramelized **candi sugar** rather than roasted malts. More raisins, burnt sugar than chocolate, coffee notes. Usually added to golden wort in kettle. * 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) [essentially invented by Westmalle in 1926. Post-WW1, the brown ale brewed alongside the monk's table beer wasn't reliably good so a consult brewer came in and produced the "Dubbel Bruin" which was quickly copied and popularized by other breweries]

Answer 73

ALE. The theory is that the name "Tripel" came from the old practice of marking beer strength by X, XX, and XXX to denote strength for the illiterate. - highly carbonated from bottle conditioning, dry, hoppy - 8 - 12% ABV /// 20 - 40 IBU - 1st brewed at De Drie Linden brewery.. this was also the 1st legal use of the name "Trappist" as a trademark. “Witkap Pater = Trappistenbier” Westmalle Tripel Chimay Cinq Cents (White) Achel 8º

Answer 74

Great strength, bolder style: Deep brown/garnet, rich, malty, sweet ABV 9-13% Rochefort 10 Westvleteren 12 La Trappe Quadrupel

Answer 75

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

Answer 76

A brew kettle: the vessel for boiling the wort

Answer 77

60 - 90 minutes - sterlizes the wort - stops enzymatic activity - concentrates sugar by evaporating water - priciptates unsoluble protein - removes unwanted volatile compounds - clarification Hops could be added to the boil to extract bitterness

Answer 78

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

Answer 79

**Kräusen** is fermenting beer. **Kräusening** is the addition of actively fermenting wort as an inoculant to induce fermentation in a different batch of wort or beer PURPOSE: - to start a new fermentation - to prime a beer before bottling - allows limited fermentation in bottle for CO2 and secondary conditioning - condition finished beer in a closed tank. Starts secondary fermentation. - revitalize a dormant ferment. Helpful for strong beers to get them to the finish line.

Answer 80

A form of beer maturation on the yeast lasting week to months at cold temperatures. Lagern = to store Settle residual yeasts, imparts carbonation as yeasts slowly convert remaining sugar, converts a variety of things to fruity esters and flavors, and makes for clean, round, flavors

Answer 81

140-174ºF

Answer 82

The basic principle of decoction is to remove a part of the mash, boil it, and return it to the main mash, which is held at a constant temperature. PURPOSE: occurs during mashing 1. boiling destroys grain's cell walls to make starches more accessible to malt enzymes 2. raise the temperature of the bulk mash DOWNSIDE: time intensive

Answer 83

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

Answer 84

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

Answer 85

Anton Dreher and Gabriel Sedlmayr, creators of the Vienna Lager and Marzen Lager in 1842. UK had started air drying malt, a better method than direct heat. They brought this back to their respective breweries. Vienna Malt: pale, higher temp kiln for toasty biscuity flavors Munich Malt: darker, richer, maltier and biscuity. Slower malting process.