Beer Flashcards
Typically, the raw ingredients required for the process of beer making is what?
water, yeast, hops, and a starch source.
What are hops and what impact do they have on beer?
Hops are dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth
What is Reinheitsgebot?
Bavarian Purity Law ,1516, which codified the three ingredients authorized for beer production as barley, hops, and water.
Name the eight steps in winemaking?
Malting, Mashing, Boiling, Cooling, Fermentation, Conditioning, Filtration, Packaging
What is the first step in beer making?
The first step is to create the malted barley, or malt. Barley is steeped in water for approximately two days to promote germination of the grain.
When Barley begins to germinate or sprout, what is the enzyme called?
Amylase. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin.
After the barley is germinated what happens next?
The “green malt” is then roasted with hot air in a kiln to suppress further growth.
What happens to the grain after it is malted?
The malt is ground, or cracked, in a mill to produce grist. The grist is combined with hot water in a mash tun. The mashing process lasts one to two hours, converting and extracting sugar from the malt, and results in the wort, which is rich in flavor, sugar, and color.
Explain what happens with the wort in beer making?
The wort liquid is drawn off the grains and filtered into the brew kettle, or copper. The sparge is combined with the wort in the copper, and hops are added. The wort is then brought to a sustained, roiling boil for at least one hour which stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate.
How can additional sugar and flavor can be extracted from the spent grains?
Sparging, which is rinsing with fresh water but can also lead to unwanted bitterness in the finished brew.
What are the pros and cons of boiling hops?
Hops contribute more bitterness the longer they boil, but they also lose aroma in the process.
What is the purpose of a hopback chamber?
To retain fleeting, volatile hop aromas
What happens to the wort after it is boiled?
The wort is strained, leaving spent hops behind, and chilled to an appropriate temperature for fermentation.
Describe how an Ale is made and its characteristics?
For ales, a top-fermenting yeast (Saccharomyces cerevisiae) is added to the wort. Top-fermenting yeasts prefer warmer temperatures and result in fruity and richly flavored beers. Ale fermentation is quick, usually lasting less than a week.
Describe how a Lager is made and its characteristics?
Bottom-fermenting yeast (Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis) is used for lagers and results in a more delicate, cleaner beer. With bottom-fermenting yeasts, which tend to clump together at the bottom of the vessel, the fermentation process is slower and occurs at lower temperatures.
What happens after fermentation of beer?
The beer is transferred to conditioning tanks or casks, and it is often pasteurized prior to bottling. Cask ales sold as draught beers are unpasteurized, and bottle-conditioned beers are unfiltered and undergo partial fermentation in the bottle.
Explain what a lambic beer is?
Spontaneously fermented (with Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) over a long period of time; aged hops provide antibacterial qualities, not bitterness
List the four styles of Lambics?
Gueuze, Mars, Faro, Kriek
How is a Gueuze made?
Blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle
What is a mars lambic?
Mild lambic produced by reusing the malt from a previous lambic fermentation
What is a faro lambic?
Mixture of lambic and a lighter brewed beer. Belgian candy sugar is added for sweetness
What is a fruit lambic and name some producers?
Fruit lambics are traditionally dry in style. Fruit lambics are refermented with added fruits—such as sour morello cherries for kriek styles or raspberries for framboise—before bottling. Lindemans and Cantillon.
List the recommended serving temps for lagers and ales?
Lagers should be served at 48–52F
Ales and draught bitter beers should be served at a warmer temperature, 54–57F
What style of beer is a Brown, Pale, Scotch, Mild, Burton, Old, Belgian, Trappist, Abbey, Stout, Porter?
Ale
