Beer Flashcards
What is the base material for making beer?
Grain, typically barley, but any starch will do.
What is step one in making beer?
You need Malt. Steep the grain to get it germinate and sprout, making the ‘green malt’. This is roasted, and how long you roast will depend on the style beer you wish to make.
What is step two in making beer?
You turn your malt into wort. This is done by grinding your malt into ‘grist’, and combining that with hot water. After a few hours, you have a wort.
Step three in beer production, what do you do with the wort?
Draw off the liquid, add hops, and boil. This sterilized liquid is then strained and chilled. Now you’re ready to ferment.
At what temperature will I ferment in order to make an Ale? A lager?
How long will each style take?
Low temps for lagers, more than a week
High temps for ales, less than a week
Where are Lambic beers from?
How are they fermented? Are they aged?
Belgium
In open top cask with native yeast like a wine. Aged up to 3 years.
How is “Brussels Champagne” made?
Called a Geuze, a style of Lambic. Aged beers are mixed with younger beers and bottled. This referments.
A lager should be served at what temperature? How about an ale?
What temp should I pour a Trappist Ale, Lambic, Stout, or Brown ale?
Lagers at 48-52 degrees
Ales a touch warmer 54-57
Cool room temp
Munich Helles, Vienna, Marzen, Bock, and Dortmunder are all examples of?
Lagers
Name 5 styles of Ale, other than Pale or Trappist.
Stouts, Porters, Abbey, Belgian, Brown, Scotch
What percentage of wheat must a German hefeweizen be?
What two other styles are in this category?
50%
Dunkelweizen, Kristallweizen
Orval and Chimay are Trappist Ales. Name 4 more.
Westvleteren
Rochefort
Westmalle
Konigshoeven
Mount Saint Bernard - England
Tre Fontane
Stift Engelszell - Austria
