Beer

Question 1

What’s beer?

Answer 1

Definition:
A fermented beverage from cereal grains (mainly barley), water, hops, and yeast.

Question 2

What’s grains/malt?

Answer 2

Grains for making beer- mainly barley plus other grains such as rice, corn, wheat, and oats. Grains must have their starch reserves converted to sugar for fermentation to occur.

Malt provides beer with sugar for fermentation to create alcohol, plus color, flavor, body, texture, and mouthfeel.

Question 3

What’s 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

What’s 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

What’s yeast?

Answer 5

Yeast consumes the sugars from the malt to create alcohol for fermentation to occur.Yeast can also provide aromas and flavors to beer.T he type of yeast used determines if a beer is an ale or a lager.

Question 6

Ale vs. Lager.

Answer 6

The type of yeast used determines if a beer is an ale or a lager:

Ales: Top-fermenting yeasts produce ales. Creates more aromas such as fruit and spices.

Lagers: Bottom-fermenting yeasts, clean and crisp, less effect on the aroma and flavor profile of the final beer.

YEAST:

Ales: Saccharomyces cerevisiae
Warm and fast fermentation (68-72°F or 20-22°C)

Lagers: Saccharomyces pastorianus
Cool and slow fermentation (48-55°F or 9-13°C)

Question 7

What are hops?

Answer 7

HOPS:

The flowering cone of hop vine plant. 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.

HOPS: Common hop variety names
American Hops: Cascade, Centennial, Citra
European Hops: Hallertau, Saaz, Tettnang

Question 8

Describe the role of water in beer.

Answer 8

WATER:

90%+ of beer content, clean water is essential to the brewing process.

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 9

Describe the process of beer production

Answer 9

Germination
Malting
Fermentation
Mashing
Boiling

Question 10

Remind me, what’s the difference between ale and lager?

Question 11

What’s lagering?

Question 12

What does ABV mean?

Answer 12

Alcohol by volume—an ABV of 6% means a beer contains 6% alcohol.

Question 13

What does IBU stand for?

Answer 13

IBU: International Bitterness Unit, the higher the IBUs means a more bitter beer.

Question 14

Name Ale and Lager examples

Answer 14

Ale Examples:
Germany: Hefeweizen
Britain: Pale Ale, India Pale Ale (IPA), PorterIreland: Irish Dry Stout
Belgium: Lambic, Wit or White Ale

Lager Examples
General: American Lager, European Lager Czech Republic: Pilsner (origin of the Pilsner beer)
Germany: Pilsner (Pils), Bock, Doppelbock, Oktoberfest

Question 15

Name at least two producers of common styles of beer

Answer 15

Examples:
European Pale Lager
American Pale Lager
Pilsner
American IPA
American Pale Ale
American or British Porter
Irish Dry Stout
Hefeweizen
Witbier
Sour Beer

Question 16

What does IPA (Indian Pale Ale) mean?

Question 17

History of beer?

Answer 17

Beer is one of the oldest alcoholic beverages.

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. Classic styles were created during very specific times in history.

Question 18

Service of beer info?

Answer 18

Glassware must be clean polished

As with wine, many styles of beer have specific and appropriate glassware for service.

Recognize the name and shape of common beer glassware for service.

Pint
Mug
Tulip
Pilsner
Weizen

Question 19

Food pairings with beer?

Answer 19

An incredibly flexible beverage with food because of the vast arrays of possibilities with a few simple ingredients.

Understand common food and beer pairing principles:
Sweetness from malt
Bitterness from hops
Generally low alcohol content
Carbonation or bubbles

Question 20

Business of the sommelier?

Answer 20

First In First Out (FIFO) for restocking.
Beer Containers:
Bottle
Can
Keg (many sizes and shapes exist)

Question 21

Costing Beer Example:

A private dining event wants to order enough kegs of a specific beer to serve on tap for a special event. There are 200 people attending. They estimate 40 percent of customers order one pint each. One pint = 16 ounces The beer is only offered in Quarter Barrel kegs; a Quarter Barrel keg = 29.3 litres/ 992 ounces.

How many guests order a glass of this beer?

How many total ml/ounces will you need to pour throughout the evening?

How many Quarter kegs must you order to ensure demand is met?