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Certified Sommelier Exam (CMS 2) > Beer > Flashcards

Beer Flashcards

1
Q

What is the proper serving temperature for Porter and Stout?

A

50°-55°F / 10°- 13°C

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2
Q

What is the proper serving temperature for Draught and Bottled Domestic and Specialty Lager (Lagers, Pilsner etc.) ?

A

40°- 45°F / 4.5°- 7 °C

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3
Q

What is the proper serving temperature for Specialty Ale (Belgian Pale Ale, Wheat, APA, IPA, Cream, Abbey etc.)?

A

45°- 50°F / 7°- 10°C

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4
Q

What is the proper serving temperature for Cask-Conditioned Ales?

A

Cellar Temp 50°-55°F / 10°- 13°C

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5
Q

How would you describe beer to a table that’s never had it or heard of it?

A

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

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6
Q

What are the main grains used for making beer?

A

Mainly barley plus other grains such as rice, corn, wheat, and oats.

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7
Q

Fill in the blank.

In beer making, grains must have their starch reserves converted to _____ for fermentation to occur.

A

Sugar

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8
Q

Malt provides beer with sugar for fermentation to create what 6 characteristics?

A
  1. Alcohol
  2. Color
  3. Flavor
  4. Body
  5. Texture
  6. Mouthfeel
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9
Q
  • Define germination.
  • What does it create?
A
  • The process where grain kernels (seeds) produce enzymes that will turn starches into sugar for fermentation to occur.
  • This creates malt.
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10
Q

Describe kilning.

A

The heating of germinated barley to dry it and develop flavor and color.

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11
Q

What does the length of time and temperature of kilning determine?

A

The color and flavor of the malt and the eventual beer.

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12
Q

What is the yeast used to ferment Ales?

A

Saccharomyces cerevisiae

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13
Q

Describe the fermentation for Ales, including temperature.

Is it cool and slow or warm and fast?

A

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

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14
Q

Describe the fermentation for Lagers, including temperature.

Is it cool and slow or warm and fast?

A

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

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15
Q

What is the yeast used to ferment Lagers?

A

Saccharomyces pastorianus

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16
Q

Fill in the blank.

Yeast consumes the sugars from the _____ to create alcohol for fermentation to occur.

A

Malt

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17
Q

True or False.

Yeast can also provide aromas and flavors to beer.

A

True

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18
Q

What determines if a beer is an ale or a lager?

A

The type of yeast used.

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19
Q

Fill in the blank.

____-fermenting yeasts are used to produce Ales.

A

Top

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20
Q

The top-fermenting yeasts used for Ales create what sorts of aromas in the final beer?

A

Aromas such as fruit and spices.

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21
Q

Fill in the blank.

______-fermenting yeasts are used to produce Lagers.

A

Bottom

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22
Q

What effect do the bottom-fermenting yeasts used for Lagers create in the final beer?

A
  • Less effect on the aroma and flavor profile of the final beer.
  • Resulting lagers are clean and crisp.
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23
Q

What are hops?

A

The flowering cone of hop vine plant.

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24
Q

Fill in the blanks.

There are many different varieties of hops and each produces a wide range of ______ and _______.

A

Flavors and aromas

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25
Q

What 3 things do hops provide beer with?

A
  1. Aroma
  2. Flavor
  3. Bitterness to balance and contrast malt sweetness
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26
Q

Select the correct answer.

In beer brewing, hops act as:

a. a natural preservative with antibacterial properties
b. a poison to the beer if you steep them too long
c. an oxidative element and should never be used in beer

A

a. a natural preservative with antibacterial properties

27
Q

Name 3 common American hop variety names.

A
  1. Cascade
  2. Centennial
  3. Citra
28
Q

Name 3 common European hop variety names.

A
  1. Hallertau
  2. Saaz
  3. Tettnang
29
Q

Fill in the blank.

90% of beer is ______.

A

Water

Clean water is essential to the brewing process!

30
Q

An important consideration for the style of beer that is produced is due to the:

A

Unique mineral and ion content of various local water sources.

31
Q

What is Mashing?

A

The process of converting and extracting sugar from the malt, and results in the wort, which is a liquid rich in flavor, sugar, and color.

32
Q

What is boiling?

A

It is when the wort is boiled which stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate.

33
Q

What is Lagering?

A

A form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer.

During lagering, beer undergoes subtle, but significant, flavor-altering biochemical processes that are responsible for the crisp and clean taste we usually associate with lager beers.

34
Q

Fill in the blank.

An ABV of 6% in a beer means that beer contains ___% alcohol.

A

6%

35
Q

In beer, what does IBU stand for?

A

International Bitterness Unit

36
Q

In beer, the higher the IBUs means a more what?

A

Bitter beer

37
Q

Give an example of a German Ale.

A

Hefeweizen

38
Q

Name 2 producers of German Hefeweizen.

A
  1. Tucher
  2. Paulaner
39
Q

Give 3 examples of styles of British Ales.

A
  1. Pale Ale
  2. India Pale Ale (IPA)
  3. Porter
40
Q

Give an example of a style of Irish Ale.

A

Irish Dry Stout

41
Q

Give 2 examples of styles of Belgian Ale.

A
  1. Lambic
  2. Wit or White Ale
42
Q

Give 2 broad categories of Lager styles.

A
  1. American Lager
  2. European Lager
43
Q

Give an example of a Lager style beer from Czech Republic.

A

Pilsner

Czech Repulblic is the origin of the Pilsner beer.

44
Q

Give 4 examples of German-style Lagers.

A
  1. Pilsner (Pils)
  2. Bock
  3. Doppelbock
  4. Oktoberfest
45
Q

Give 3 examples of European Pale Lagers.

A
  1. Stella Artois
  2. Heineken
  3. Carlsberg
46
Q

Give 3 examples of American Pale Lagers.

A
  1. Sierra Nevada ‘Sierraveza’
  2. Flying Dog ‘UnderDog Atlantic Lager’
  3. Anchor Brewing ‘California Lager’
47
Q

Give 3 examples of Pilsner.

A
  1. Pilsner Urquell (Czech Republic)
  2. Bitburger (Germany)
  3. Victory ‘Prima Pils’ (USA)
48
Q

Give 3 examples of American IPA.

A
  1. Hill Farmstead ‘Mosaic’
  2. Maine Beer Company ‘Lunch’
  3. Ballast Point Brewing Company ‘Sculpin’
49
Q

Give 3 examples of American Pale Ale.

A
  1. Bootstrap Brewing Co. ‘Stick’s Pale Ale’
  2. Sierra Nevada ‘Pale Ale’
  3. Deschutes Brewery ‘Mirror Pond’
50
Q

Give 2 examples each of American and British Porter.

A
  1. Breckenridge Brewery ‘Vanilla Porter’
  2. Anchor Brewing ‘Anchor Porter’
  3. Fuller’s ‘London Porter’
  4. Samuel Smith ‘Taddy Porter’
51
Q

Give 3 examples of Irish Dry Stout.

A
  1. Third Street Aleworks ‘Blarney Sisters Dry Irish Stout’
  2. Pizza Port Brewing Co. ‘Seaside Stout’
  3. Russian River Brewing Co. ‘O.V.L. Stout’
52
Q

Give 3 examples of Witbier.

A
  1. Allagash ‘White Ale’
  2. Hitachino Nest ‘White Ale’
  3. Clown Shoes ‘Clementine White Ale’
53
Q

Give 3 examples of Sour Beer.

A
  1. Dogfish Head ‘SeaQuench’
  2. Victory Brewing ‘Sour Monkey’
  3. Duchesse de Bourgogne ‘Sour Ale’
54
Q

Select the correct answer.

In which region did beer originate?

a. Mesopotamia
b. Japan
c. Virginia

A

a. Mesopotamia

Mesopotamia was the region in southwestern Asia where the world’s earliest civilization developed.

Nomadic hunter-gatherers began to settle down to farm and grow crops to make bread and beer.

55
Q

What is the name of this beer glass?

A

Pint

56
Q

What is the name of this beer glass?

A

Mug

57
Q

What is the name of this beer glass?

A

Tulip

58
Q

What is the name of this beer glass?

A

Pilsner

59
Q

What is the name of this beer glass?

A

Weizen

60
Q

Select the correct answer.

As a food pairing beverage, beer is:

a. terrible
b. meh
c. incredibly flexible

A

c. incredibly flexible

61
Q

4 things you have to consider when pairing beer with food include:

A
  1. Sweetness from malt
  2. Bitterness from hops
  3. Its generally low alcohol content
  4. Carbonation / bubbles
62
Q

What does FIFO stand for?

A

First In First Out

Important rule to follow for restocking.

63
Q

Name 3 vessels in which beer is packaged.

A
  1. Bottle
  2. Can
  3. Keg (many sizes and shapes exist)
64
Q

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% of customers order one pint each (one pint = 16 oz).
The beer is only offered in Quarter Barrel kegs (a Quarter Barrel keg = 29.3 litres/ 992 oz).

  • How many Quarter kegs must you order to ensure demand is met?
  • How many total ml/ounces will you need to pour throughout the evening?
A
  • TWO
  • 1280 oz.

40% of 200 people is 80 people. If 80 people each order one pint (16 oz), then 80 x 16 = 1280 oz. This is what you need to have enough beer for the 80 people ordering 1 pint each.

If each Quarter Barrel holds 992 oz, then you’ll need to order at least 2 specifically for the party.

Certified Sommelier Exam (CMS 2) (49 decks)

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