Beer Flashcards
how is it made?
fermentation of sugar into alcohol by yeast
color (4)
- golden straw
- golden
- reds
- browns
types (10)
- Ale
- Bock
- Draught (Draft)
- Dry
- Ice
- Lager
- Light
- Malt
- Porter
- Stout
ale characteristics (3)
- about 4.5%
- light ale = 50 degrees F
- dark ale = 60 degrees F
ale and food
best served with stronger tasting foods
- red meat
- sausage
- fish and chips
bock characteristics (4)
- about 6.5%
- heavier than lager
- darkened by high-colored malts
- brewed in winter for drinking in spring
extra-potent bock version (2)
- doppelbocks
- more than 7& alcohol
Draught (Draft) of Keg Characteristics (3)
- about 3-4%
- lower carbs
- less filling
draft and food
- pub food
- all types of snacks
Dry characteristics (3)
- about 5.5%
- refers to residual sugar left in a beer following fermentation
- fermented longer so all residual sugar is converted to alcohol
dry and food
- pasta
- light meals
ice characteristics (1)
about 8%
ice and food
- seafood
- poultry
Lager characteristics (1)
about 4.2%
lager and food
- spicy foods
- pizza
- mexican
- indian
- seafood
Light characteristics (2)
- about 4% or less
- less than 100 calories
light and food
- compliments spicy mexican or italian foods
- combines nicely with appetizers
malt characteristics (1)
about 5.5-9%
malt and dinner
- serve after dinner
- or as winter warm-up
porter characteristics (2)
- about 5%
- characterized by darkness and depth
porter and food
- goes with any meat dish
- desserts
stout characteristics (2)
- about 4%
- full-bodied and thick
stout and food
- shellfish
- hearty stews
- wild game
