Beer Flashcards
1
Q
how is it made?
A
fermentation of sugar into alcohol by yeast
2
Q
color (4)
A
- golden straw
- golden
- reds
- browns
3
Q
types (10)
A
- Ale
- Bock
- Draught (Draft)
- Dry
- Ice
- Lager
- Light
- Malt
- Porter
- Stout
4
Q
ale characteristics (3)
A
- about 4.5%
- light ale = 50 degrees F
- dark ale = 60 degrees F
5
Q
ale and food
A
best served with stronger tasting foods
- red meat
- sausage
- fish and chips
6
Q
bock characteristics (4)
A
- about 6.5%
- heavier than lager
- darkened by high-colored malts
- brewed in winter for drinking in spring
7
Q
extra-potent bock version (2)
A
- doppelbocks
- more than 7& alcohol
8
Q
Draught (Draft) of Keg Characteristics (3)
A
- about 3-4%
- lower carbs
- less filling
9
Q
draft and food
A
- pub food
- all types of snacks
10
Q
Dry characteristics (3)
A
- about 5.5%
- refers to residual sugar left in a beer following fermentation
- fermented longer so all residual sugar is converted to alcohol
11
Q
dry and food
A
- pasta
- light meals
12
Q
ice characteristics (1)
A
about 8%
13
Q
ice and food
A
- seafood
- poultry
14
Q
Lager characteristics (1)
A
about 4.2%
15
Q
lager and food
A
- spicy foods
- pizza
- mexican
- indian
- seafood
