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~Beer & Sake (sommelier | wine) > Beer > Flashcards

Beer Flashcards

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1
Q

What is Amylase?

A

The enzyme that is released from germinating/malting barley that will ultimately convert carbohydrates into fermentable sugars.

The two sugar types produced are Maltose, and Dextrin.

Once this process has completed the malted barley is now called Green Malt.

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2
Q

What is Green Malt?

A

This is the result of germinated malted barley that has produced Maltose & Dextrose.

This is what is transferred into Kilns for roasting to halt the germination process.

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3
Q

What are the fermentable sugars of malted barley?

A

Maltose
.
Dextrose

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4
Q

What is Grist?

A

This is ground or cracked malted barley after roasting.

This is what gets steeped with hot water in a Mash Tun in order to derive the Wort which can then be fermented.

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5
Q

What is Wort?

A

This is the liquid that has been derived from malted grain starch being converted into to sugar.

It is the Wort that can be fermented.

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6
Q

What is a hopback?

A

A chamber the wort can be [optionally] strained to after the fermenting process where additional fresh hops are added prior to chilling and fermentation.

This process (dry-hopping?) adds the more delicate, and volitile aromas of hops to beers, and adds additional bitterness.

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7
Q

What is Sparging?

A

After Grist has been soaked in hot water to get the Wort, the Spent Grist is filtered off.

Sparging is the process some brewers will use to extract more sugar or flavor.

The spent grist is soaked with a small amount fresh water (typically about 50% of the volume of the original Wort). It must be at a lower temperature or tannin, and bitterness will be extracted from the husks.

The Sparge can then be added to the Wort and put in a brew kettle with hops.

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8
Q

What are the main yeast strains used in beer production?

What are their uses?

A

Saccharomyces Cerevisiae
- typically used in Ales
- acts at warmer temperatures
- top fermenting

Saccharomyces Pastorianus
(fka: Saccharomyces Carlsbergensis)
- typically used in Lagers
- acts at cooler temperatures
- bottom fermenting

Saccharomyces Uvarum
- typically used in Lagers
- acts at cooler temperatures
- bottom fermenting

Brettanomyces Bruxellensis & Brettanomyces Lambicus
- used in Lambics & sour ales

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9
Q

What yeast is used for Ales?

A

Saccharomyces Cerevisiae

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10
Q

What yeast is used for Lagers?

A

Saccharomyces Pastorianus
(fka: Saccharomyces Carlsbergensis)

Saccharomyces Uvarum

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11
Q

Name 5 different strains of hops

==========

- bonus points for country of origin -

==========

- double bonus for single hop ipa producers -

A

There are TONS of strains.
Below is a list of some popular strains from different countries.

** indicates that breweries have made single-hop bottled version IPAs with this strain. Examples given.

Cascade **
(USA)
** Mikkeller

Centennial **
(USA)
** Mikkeller

Citra **
(USA)
** Flying Dog

Galaxy **
(Australia)
** Flying Dog

Liberty **
(USA)
** Anchor

Mosaic **
(USA)
** Societe

Motueka **
(New Zealand)
** Societe

Nelson Sauvin **
(New Zealand)
** Alpine

Simcoe **
(USA)
** Mikkeller

Smaragd
(Germany)
- translates to “emerald”

Sorachi Ace **
(Japan)
** Societe

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12
Q

What is the difference between

“wet hops” & “dry hops”?

A

Wet hops are hops that are used immediately after the hop harvest (fall in northern hemi, and spring in southern hemi). They must be used without any processing (drying). It is basically a term of freshness…(?)

Dry hops is a practice of adding hops to beer either during, or immedeately after fermentation.

===============

Strangely enough one can use “wet hops” in the “dry hop” process.

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13
Q

What is a Lambic?

A

Ales that are spontaneously fermented over a long period of time;
aged hops provide antibacterial qualities, not bitterness
.

Main Yeast strains used:

** Brettanomyces bruxellensis
* Brettanomyces lambicus
* Saccharomyces cerevisiae
* Lactobacillus
.

* Styles of Lambic:
- Gueuze
- Mars
- Faro
- Kriek
- Framboise
- Pêche
- Muscat
- Cassis

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14
Q

What is Gueuze?

Name a producer.

A

One of the types of Lambics
.

Gueuze is a blend of one year-old and two year-old lambics, fermentation concludes in the bottle

example: Girardin “1882” Gueuze
(pic below)

==========
other types of lambics are:

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Kriek
-Lambic or Gueze with Cherries

Framboise
-Lambic or Gueze with Raspberries

Pêche
-Lambic or Gueze with Peaches

Muscat
-Lambic or Gueze with Grapes

Cassis
-Lambic or Gueze with Currants

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15
Q

What is Mars?

Name a producer.

A

One of the types of Lambics
.

Mars is a mild lambic produced by reusing the malt from a previous lambic fermentation

Example: Ommegang Biere de Mars
(pic below)

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Kriek
-Lambic or Gueze with Cherries

Framboise
-Lambic or Gueze with Raspberries

Pêche
-Lambic or Gueze with Peaches

Muscat
-Lambic or Gueze with Grapes

Cassis
-Lambic or Gueze with Currants

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16
Q

What is Faro?

Name a producer.

A

One of the types of Lambics
.

Faro is a mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

example: Lindeman’s Faro
(pic below)

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Kriek
-Lambic or Gueze with Cherries

Framboise
-Lambic or Gueze with Raspberries

Pêche
-Lambic or Gueze with Peaches

Muscat
-Lambic or Gueze with Grapes

Cassis
-Lambic or Gueze with Currants

17
Q

What is Kriek?

Name a producer.

A

One of the types of Lambics
.

Krieks are Lambics or Gueze with Cherries

example: Timmerman’s Kriek
(pic below)

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Framboise
-Lambic or Gueze with Raspberries

Pêche
-Lambic or Gueze with Peaches

Muscat
- Lambic or Gueze with Grapes

Cassis
-Lambic or Gueze with Currants

18
Q

What is Framboise?

Name a producer.

A

One of the types of Lambics
.

Framboise are Lambics or Gueze with Raspberries

example: Cantillon “Lou Pepe” Framboise
(pic below)

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Kriek
-Lambic or Gueze with Cherries

Pêche
-Lambic or Gueze with Peaches

Muscat
-Lambic or Gueze with Grapes

Cassis
-Lambic or Gueze with Currants

19
Q

What is Pêche?

Name a producer.

A

One of the types of Lambics
.

Pêche are Lambics or Gueze with Peaches

example: Lindeman’s Peche
(pic below)

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Kriek
-Lambic or Gueze with Cherries

Framboise
-Lambic or Gueze with Raspberries

Muscat
-Lambic or Gueze with Grapes

Cassis
-Lambic or Gueze with Currants

20
Q

What is Muscat?

Name a producer.

A

One of the types of Lambics
.

Muscats are Lambics or Gueze with Grapes

example: Cantillon Reed Muscat Gueuze
(pic below)

Note:
- Not many Muscats are made anymore. Difficult finding one…

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Kriek
-Lambic or Gueze with Cherries

Framboise
-Lambic or Gueze with Raspberries

Pêche
-Lambic or Gueze with Peaches

Cassis
-Lambic or Gueze with Currants

21
Q

What is Cassis?

Name a producer.

A

One of the types of Lambics

Cassis are Lambics or Gueze with Currants

example: Lindeman’s Cassis
(pic below)

==========
other types of Lambics are:

Gueuze
-blend of one year-old and two year-old lambics, fermentation concludes in the bottle

Mars
-A mild lambic produced by reusing the malt from a previous lambic fermentation

Faro
-A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Kriek
-Lambic or Gueze with Cherries

Framboise
-Lambic or Gueze with Raspberries

Pêche
-Lambic or Gueze with Peaches

Muscat
-Lambic or Gueze with Grapes

22
Q

What are the styles of Lambic?

A

Gueuze
- blend of one year-old and two year-old lambics, fermentation concludes in the bottle
.

Mars
- A mild lambic produced by reusing the malt from a previous lambic fermentation
.

Faro
- A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness
.

Kriek
- Lambic or Gueze with Cherries
.

Framboise
- Lambic or Gueze with Raspberries
.

Pêche
- Lambic or Gueze with Peaches
.

Muscat
- Lambic or Gueze with Grapes
.

Cassis
- Lambic or Gueze with Currants

23
Q

What are the styles of Wheat beers?

A

* Hefe-Weizen
- simple style
.

* Dunkel-Weizen
- dark style from roasted wheat
.

* Kristall-Weizen
- filtered style, clear
.

* Wittbier
- flavored, often orange peel and coriander are incorporated

24
Q

What is the minimum amount of wheat for a German Wheat bier?

A

50% minimum

(60% maximum?)

25
Q

What is Kölsch?

A

Ale brewed at cooler temperatures

Traditionally from Cologne, Germany

example: Reissdorf!!

26
Q

What is Rauchbier?

A

A Smoked Beer

Traditionally made in Bamberg (Franken, Germany)

example: Brauerei Heller (marzen & weizen)

27
Q

What are the styles of Bock Bier?

A

Bockbier
- malty, dark and rich.
- typically about 6% ABV +
- often have goats on the labels (no idea why…)
producer: Shiner Bock
.

Maibock
- more hopped and golded version of bockbier brewed in the spring (Mai = May)
- typically 6-7% ABV
producer: Hofbrau
.

Doppelbock
- double bock bier
- typically about 7% ABV +
producer: Celebrator
.

Eisbock
- bock beer that are partially frozen near the end of their maturation to increase alcoholic strength
- typically about 10% ABV +
producer: Schneider Weiss “Aventinus”

28
Q

What is Mariawald?

A

A [former] Trappist brewery in Germany.

They ceased production in 1956…

29
Q

What are the tenets of the

Trappist Association?

A

(1) Ales must be made by the monks themselves locally or under their supervision.
.
(2) The brewery must be of secondary importance in the operation of the monastary.
.
(3) Must be non-profit. Any profits must cover living expenses of the monks, and maintenance of the buildings/grounds, any profit left over is donated to charity.

30
Q

Name the Trappist breweries of Belgium

A

W-CROW

Westmalle

Chimay

Rochefort

Orval

Westvleteren

note;
- Achel was a Belgian Trappist brewery until 2021
- They lost their official status when the last Brother left the brewery for Westmalle
- Achel is still making beer in the exact same style and of the exact same quality, and under the supervision of the brothers of Westmalle.
- However, since there is no longer a brother on-site full-time, they no longer have the right to use the Trappist name or logo
- Achel was originally founded by the brothers of Westmalle Abbey

{source}

31
Q

Name the Trappist breweries of Italy

A

Tre Fontane

32
Q

Name the Trappist breweries of Egland

A

Mt. Saint Bernard
(aka: Tynt Meadow)

33
Q

Name the Trappist breweries of France

A

Monts de Cats

Note:
- this beer is actually brewed across the border in Belgium at Chimay

34
Q

Name the Trappist breweries of Austria

A

Stift Engelszell

(may be dissolved at of 5/2023…)
{source}

They make 3 labels:

- Benno
- Gregorius
- Nivard

35
Q

Name the Trappist breweries of United States

A

Spencer

(Ceased production in 2022)

36
Q

Name the Trappist breweries of Netherlands

A

Zundert
.

Konigshoeven
(aka: La Trappe)

37
Q

Name the Trappist Breweries

What are their respective countries of production?

A

BELGIUM
(W-CROW)

Westmalle
.
Chimay
.
Rochefort
.
Orval
.
Westvleteren
.
NETHERLANDS
Koningshoeven
(aka: La Trappe)
.
Zundert
.
FRANCE
Monts des Cats
- actually brewed at Chimay in Belgium though
- not pictured…
.
ITALY
Tre Fontane
.
SPAIN
Cardeña
.
ENGLAND
Mt. Saint Bernard
(aka: Tynt Meadow)

Others that are no longer Trappist:

Mariawald
- Germany
- ceased production in 1956…

Achel
- Belgium
- Stripped of Trappist status in 2021 because brewing was no longer supervised by local monks

Spencer
- Massachussetts, USA
- Closed the brewery in 2022

Stift Engelszell
- Austria
- Stripped of Trappist status in May 2023 as the Monastary is dissolving

38
Q

What is California Common?

A

This is a style of Lager that is fermented at warm temperatures.
\~ 55° - 60° F
.
aka: Steam Beer

It is fermented at the upper temperature ranges of Lager production, or at the lower temperature ranges of Ale production.

39
Q

What is Kvass?

A

A Rye based Russian Beer
often brewed with fruit

~Beer & Sake (sommelier | wine) (2 decks)

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