Beer

Question 1

Lambic beers

Answer 1

• A unique specialty of Belgium, are spontaneously fermented in open-top containers with native wild yeasts
• Classic lambics are almost vinous in character, distinctively sour, and aged prior to release—often up to three years in cask.
• Aged hops are used, resulting in a final brew that contains little hop flavor and aroma, no bitterness

Question 2

Gueuze

Answer 2

a style produced by mixing one-year-old lambics with beers that have aged for two to three years

Question 3

Rauchbier

Answer 3

smoked beer, famously produced in Bamberg (Franken, Germany)

Question 4

Wheat beers

Answer 4

produced with up to 60% wheat instead of barley (German law requires at least 50%); typically cloudy and unfiltered

Question 5

Trappist beers

Answer 5

produced in various styles (strengths), including patersbier, enkel, dubbel, tripel, and quadruple

Question 6

examples of seasonal beers

Answer 6

• Saison (literally the French translation of season) has been described as a summer seasonal beer.
• Lambic has been described as a seasonal beer that is prepared during the winter for consumption in spring and summer months
• Märzen is a lager that originated in Bavaria, Germany. It was the beer traditionally served at the Munich Oktoberfest.

Question 7

Popular Hops varieties

Answer 7

• Mosaic
• Cascade
• Saaz
• Amarillo
• Citra

Question 8

Technique of Dry Hopping

Answer 8

Any hop addition after the wort has been cooled – brewer can get as much flavor and aroma possible into the final beer, but can’t add bitterness.

Question 9

Technique of Krausening

Answer 9

Add high-krausen (Krausen means foam of fermentation) – fermentation on-going – wort of the same recipe to an already fermented batch to provide the sugar needed for bottle carbonation.

Question 10

Malt groups: Base Malts

Answer 10

Base malts should make up the vast majority of your malt bill. The provide the bulk of fermentables and also malty sweetness, and some cracker flavors. More distinct base malts like Munich or Maris Otter can also add significant character to a beer.

Question 11

Malt groups: Caramel/Crystal Malts

Answer 11

Caramel and Crystal malts are widely used in English ales, stouts and porters. They provide color, body and sweetness to the beer and also provide a lot of the fruity flavors like plums, figs and pears that we associate with English styles. Dark crystal malts can also be very harsh, so they should be used sparingly.

Question 12

Malt groups: Kilned Malts

Answer 12

Kilned malts provide color, body, and flavor much like Caramel/Crystal malts but lack the fruity flavors of crystal. They are widely used in virtually any style where you want a malty or toasted finish without fruit. Darker kilned malts like brown malt can also be harsh, so they should be used sparingly.

Question 13

Malt groups: Roasted Malts

Answer 13

Roasted malts are the darkest malts used in brewing mostly dark styles like Porters and Stouts. They vary in flavor from the harsher light chocolate to the coffee like black and stout roast malts. They provide almost no fermentables but do add body, color and a strong roasted flavor.