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VB - Court of Master Sommeliers - Certified > Beer > Flashcards

Beer Flashcards

1
Q

What are the 4 base ingredients of beer?

A

Water
Cereal / Grain + Malt
Yeast
Hops

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2
Q

Which cereal grain is most used to brew beer because of its high quality?

A

Barley

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3
Q

What other cereal grains can be used to brew beer?

A
  • Oats
  • Rice
  • Wheat
  • Corn
  • Rye
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4
Q

In order for fermentation to happen, what does a brewer have to do to the cereal grain?

A

Germinate the cereal grain to turn its starches into fermentable sugars – because yeasts eat sugar, not starch.

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5
Q

What is malt?

A

Cereal or grain that’s been germinated.

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6
Q

What does malt provide

A

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

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7
Q
A
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8
Q

What is Germination:

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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9
Q

What is Kilning

A

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.

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10
Q

Besides fermenting malt sugars into alcohol, what other role do yeasts play in beer production?

A

They contribute characteristic aromas and flavors to the beer.

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11
Q

In beer production, what ferments the malt sugars into alcohol?:

Mold
Botrytis
Yeast

A

Yeast

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12
Q

Describe ale yeasts and impact on taste

A

Top-fermenting yeasts produce ales

Creates more aromas such as fruit and spices

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13
Q

Describe lager yeasts and impact on taste

A

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

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14
Q

Ale fermentation

A

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

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15
Q

Lager fermentation

A

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

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16
Q

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

A

The yeast strain

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17
Q

Ale yeast name

A

Saccharomyces cerevisiae

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18
Q

Lager yeast name

A

Saccharomyces pastorianus

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19
Q

What is hops

A

Hops are flowers of the hop plant that are used in beer production.

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20
Q

What are the roles of hops in beer production?

A
  1. Their resin, when boiled in the fermentation process, contributes bitterness to beer which helps counterbalance the sweet maltiness in beer;
  2. Act as a preservative with antibacterial properties
  3. Lend flavors + aromas
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21
Q

True or False - all hops provide the same flavors

A

Many different varieties of hops produce a wide range of flavors and aromas

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22
Q

American Hops varieties

A

Cascade, Centennial, Citra

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23
Q

European Hops varieties

A

Hallertau, Saaz, Tettnang

24
Q

Importance of water in beer production

A

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

25
Q

Why is water an important consideration

A

The style of beer that is produced is due to the unique mineral and ion content of various local water sources.

26
Q

Ales use ____-fermenting yeasts.

Lagers use ____-fermenting yeasts.

A

Ales = top-fermenting yeasts
Lagers = bottom-fermenting yeasts

27
Q

Ales ferment at ____er temperatures.

Lagers ferment at ____er temperatures.

A

Ales ferment at warmer temps

Lagers ferment at cooler temps

28
Q

Ale Examples:

A

Germany: Hefeweizen

Britain: Pale Ale, India Pale Ale (IPA), Porter

Ireland: Irish Dry Stout

Belgium: Lambic, Wit or White Ale

29
Q

Lager Examples

A

General: American Lager, European Lager

Czech Republic: Pilsner (origin of the Pilsner beer)

Germany: Pilsner (Pils), Bock, Doppelbock, Oktoberfest

30
Q

ABV

A

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

31
Q

IBU

A

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

32
Q

Germination
Malting
Fermentation
Mashing
Boiling
Lagering

A
  1. Germination: Barley grains are soaked in water to sprout, activating enzymes needed to convert starches into fermentable sugars.

2.** Malting**: The sprouted grains are dried in a kiln to halt germination, creating malt, which provides the beer’s sugars and flavor base.

  1. Mashing: Crushed malt is mixed with hot water to convert starches into fermentable sugars, producing a sweet liquid called wort.
  2. Boiling: The wort is boiled and hops are added to contribute bitterness, flavor, and aroma while sterilizing the mixture. They lower the temperature after this to prep for fermentation
  3. Fermentation: Yeast is added to the cooled wort, converting sugars into alcohol and CO₂ over 1–2 weeks
  4. Conditioning Matures the beer, refining its flavor and removing unwanted compounds.
    * The beer is stored at controlled temperatures for a period ranging from weeks to months.
    * Secondary additions, such as dry hops, may be added at this stage.
  5. Lagering: For lagers, the beer undergoes a secondary fermentation and aging process at cold temperatures to refine flavors and enhance clarity
  6. Filtration / Clarification (optional)
  7. Carbonation - Adds fizz and enhances mouthfeel
33
Q

European Pale Lager

A

Stella Artois
Heineken

34
Q

American Pale Lager

A

Budweiser

Bud Light

Coors Light

35
Q

Pilsner

A

Pilsner Uruquell
Brooklyn Beer Pilsner

36
Q

American IPA producers

A

Goose Island Brewery
Stone IPA

37
Q

American Pale Ale producers

A

Daisy Cutter
Three Floyds Alpha

38
Q

American or British Porter producers

A

Samuel Smith: Released Taddy Porter in 1979, which helped revive the style in England

Anchor Brewing: The first American brewery to release a porter in 1972

39
Q

Irish Dry Stout producers

A

Guinness
North Coast Brewery

40
Q

Common beer containers

A

Bottle
Can
Keg (many sizes and shapes exist)

40
Q

Sour Beer producers

A

Cascade: Known for their sour ales, including Noyaux Sour Ale, Kriek Sour Ale, and The Vine American Wild Ale

Victory Brewing Company: Produces Sour Monkey

40
Q

Hefeweizen producers

A

Little Miami Brewing Company
Live Oak Hefe Weizen

40
Q

Witbier producers

A

Ritual Brewing Wit’s End
Perennial Artisan Ales Daydreaming

41
Q

What’s the stocking principle for beer

A

First in First Out

42
Q

True or False - beer is the one of the oldest alcoholic beverages

A

True

43
Q

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

A

*How many guests order a glass of this beer?
*

80 guests

*How many total ml/ounces will you need to pour throughout the evening?
*
80people × 16 oz/person = 1,280 oz

1 ounce = 29.5735 milliliters

1,280 oz × 29.5735 ml/oz = 37,854.08 ml

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

2 kegs

43
Q

Beer food and pairing

A

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

44
Q

Understand common food and beer pairing principles

A

Sweetness from malt
Bitterness from hops
Generally low alcohol content
Carbonation or bubbles

44
Q

Service of Beverage for Beer

A

Glassware must be clean polished
As with wine, many styles of beer have specific and appropriate glassware for service.

44
Q

What is this?

A

Weizen

45
Q

History and Lore for Beer

A

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

46
Q

What is this?

A

Pint

46
Q

What is this?

A

Tulip

47
Q

What is this?

A

Mug

48
Q

What is this?

A

Pilsner

49
Q

Weizner vs Pilsner (photo)

A

VB - Court of Master Sommeliers - Certified (49 decks)

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