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MONTH 2- Beer/Sake/Spirits, Fortified Wine, Burgundy, Central/Southern Italy > Beer > Flashcards

Beer Flashcards

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1
Q

Beer predates wine as one of the oldest alcoholic beverages known to man, only ____ surpasses it in age

A

mead

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2
Q

Why are grains trickier than grapes for fermentation?

A

Grain’s starch must first be converted into sugar before fermentation can commence

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3
Q

How is the brewing process twofold?

A
  1. The brewer must derive the wort

2. ferment the wort

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4
Q

What is wort?

A

A sugar-rich liquid, from malted grain

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5
Q

What 4 ingredients are typically utilized in brewing?

A

water, yeast, a starch source, and hops

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6
Q

What are hops?

A

A flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth

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7
Q

What was the Bavarian Purity Law (Reinheitsgebot) of 1516?

A

It codified the 3 ingredients authorized for beer production as barley, hops, and water (The action of yeast in fermentation was not known)

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8
Q

Why was wheat not included in the Bavarian Purity Law?

A

Now a component of Hefe Weizen and White Beer styles, it was then reserved for the production of bread

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9
Q

What is the first step in the modern brewing process?

A

To create the malted barley, or malt.

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10
Q

Why is the barley in beer-making, steeped in water for approximately two days?

A

to promote germination of the grain

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11
Q

When the grain sprouts, an enzyme called ___ is produced, which does what?

A

amylase, will convert the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin

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12
Q

Before roasting the barley, what is the product called?

A

his “green malt”

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13
Q

What determine the length and degree of roasting?

A

The style of beer desired

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14
Q

What style of beer is a result of heavy roasted black malts?

A

porter-style beers

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15
Q

What style of beer is a result of pale malt that is dried at low temperatures and very light in color?

A

pale ales

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16
Q

What are the steps of Beer making?

A
  1. Malt the barley
  2. Extract Wort
  3. Add Hops for bitterness, flavor
  4. Wort Boiled
  5. Fresh hops added for freshness, aroma
  6. Wort cooled for fermentation
  7. Lager vs. Ale decision
  8. Yeasts added, fermentation
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17
Q

Once the grain is malted, what is produced?

A

The malt is ground, or cracked, in a mill to produce GRIST

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18
Q

What is the mashing process?

A

When the grist (ground malted barley) is combined with hot water in a mash tun, mashing process lasts 1-2 hours, converting and extracting sugar from the malt

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19
Q

What is the result of the mashing process?

A

The flavor-, sugar- and color-rich wort.

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20
Q

What is sparging?

A

Rinsing the spent grains (after wort is filtered off) with fresh water to extract additional sugar and flavor, although this may lead to unwanted bitterness in the finished brew

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21
Q

What is a synonym for the brew kettle where the wort liquid is boiled?

A

“copper”

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22
Q

What is placed in the brew kettle?

A

wort, hops are added (and sparge if being used)

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23
Q

The wort is then brought to a sustained, roiling boil for at least one hour, what does this achieve?

A

Boiling the wort stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate

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24
Q

What to hops contribute but also lose in the brew kettle?

A

More bitterness the longer they boil, but lose aroma

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25
Q

In order to retain fleeting, volatile hop aromas, the wort may pass through what?

A

A hopback chamber prior to chilling

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26
Q

____ encounter the hot wort, and contribute ____

A

Fresh hops, fresh aromas

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27
Q

Wort destined to become a lager is….

A

cooled to a lower temperature than wort for ale production,

28
Q

For ales, what type of yeast is required?

A

A top-fermenting yeast (Saccharomyces cerevisiae)

29
Q

Describe top-fermenting yeasts

A

Top-fermenting yeasts prefer warmer temperatures and result in fruity and richly-flavored beers.

30
Q

How long is Ale fermentation?

A

Very quick, usually lasting less than a week.

31
Q

What yeast is used for Lagers?

A

Bottom-fermenting yeast (Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis)

32
Q

What does the use of bottom-fermenting yeasts result in?

A

A more delicate, cleaner beer

33
Q

What are examples of Ales?

A

Brown Ale, Pale Ale, Scotch Ale, Mild Ale, Burton Ale, Old Ale, Belgian Ale, Trappist Ale, Abbey Beer, Stout, Porter

34
Q

What in a nutshell is the difference of Ale and Lager fermentation?

A

Ale- WARM & FAST

Lager- SLOW & COOL

35
Q

What are examples of Lagers?

A

Pilsner, Bock (including Doppelbock, Eisbock, Maibock), Märzen/Fest Beer, Vienna Style, Dortmunder, Black/Schwartz, Munich Helles, Pale Lager

36
Q

What are Lambics?

A

Spontaneously fermented beers over a long period of time

37
Q

What yeasts are used in Lambics?

A

Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others…

38
Q

What do aged hops add to Lambics?

A

Aged hops provide antibacterial qualities, not bitterness

39
Q

What is a Gueuze style lambic?

A

produced by mixing 1-year-old lambics with beers that have aged for 2-3 years. The blend is then refermented with aged hops in the bottle, giving the beer its sparkle.

40
Q

What is a Mars style lambic?

A

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

41
Q

What is a Faro style lambic?

A

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

42
Q

What is a Kriek style lambic?

A

Framboise and other fruit lambics

43
Q

What are the 4 styles of Lambic beer?

A

Gueuze, Mars, Faro and Kriek

44
Q

What are Wheat Beers?

A

Produced with up to 60% wheat instead of barley (German law requires at least 50%), wheat beers are typically cloudy and unfiltered

45
Q

What are types of Wheat Beers?

A

Hefe Weizen (literally, “yeast-wheat”), Dunkel / Dark Weizen, Kristall Weizen (Filtered, crystal clear wheat beer), White Beer (often includes additions of orange peel and/or coriander)

46
Q

Trappist Beers are produced in what various styles of strength?

A

patersbier, enkel, dubbel, tripel, quadrupel

47
Q

Originally, how many Trappist facilities were there

A

A Dozen

48
Q

What recent Abbey was certified in 2013 for Trappist Ales?

A

Spencer (St. Joseph’s Abbey, Massachusetts)

49
Q

What is the oldest Trappist beer?

A

Rochefort (Belgian, est. 1595)

50
Q

What German Trappist ale ceased production in 1956?

A

Mariawald

51
Q

What trappist ale was est. 1826, ceased in 1905 and began again in 2011 but at Scourmont Abbey/Chimay?

A

Mont des Cats, France

52
Q

The Belgian Trappist beers are the most well-known, what are they?

A

Orval, Chimay, Westvleteren, Rochefort, Westmalle, Achel

53
Q

What is Biere de Garde?

A

Flemish and Northern French bottle-conditioned beer

54
Q

What is California Common beer?

A

Lager fermented at warmer than normal temperatures (i.e. Anchor Steam)

55
Q

What is Kölsch beer?

A

Ale from Cologne (Germany) fermented at cooler than normal temperatures

56
Q

What is Kvass beer?

A

Rye-based Russian beer usually fermented with fruit juices

57
Q

What is Rauchbier beer?

A

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

58
Q

What is Saison beer?

A

From Hainaut Province in Belgium

59
Q

What do the bottom-fermenting yeasts tend to do in fermentation?

A

Tend to clump together at the bottom of the vessel, ferment slower and at lower temperatures

60
Q

What do Cask ales sold as draught beers not undergoe?

A

Pasteurization

61
Q

What do bottle-conditioned beers undergo?

A

unfiltered, undergo partial fermentation in the bottle

62
Q

What are classic lambics like in character?

A

Almost vinous, distinctively sour, and aged prior to release—often up to three years in cask.

63
Q

What are fruit lambics refermented with?

A

added fruits, such as sour Morello cherries for Kriek styles or raspberries for Framboise

64
Q

What are two noteworthy producers of Lambic beers?

A

Lindemans and Cantillon (vary greatly in style and quality)

65
Q

What usually is the alcohol content of beer?

A

4% to 6%

66
Q

Which beers may show additional complexity with cellaring?

A

some higher alcohol beers, such as the strong ales of England and the Trappist Ales of Belgium and Holland

67
Q

What beers should be served at a cool room temperature?

A

Trappist ales, lambics, stouts, brown ales and other powerful, strong beers

MONTH 2- Beer/Sake/Spirits, Fortified Wine, Burgundy, Central/Southern Italy (6 decks)

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