Beer Flashcards
Beer
Barley malt + yeast + water + hops = beer + co2
Fermentation
Sugar + yeast = alcohol + co2 + heat
Rheinhetsgebot
Bavarian purity law of 1516
Beer ingredients
Water
Barley
Yeast
Hops
Water in beer
97% of beer
Barley in beer
Best beers use germinated barley
Yeast in beer
Responsible for fermentation
Strain of yeast is important to the style of the beer
Hops in beer
Bitterness
Other unique qualities
How is bitterness measured in beer
IBU
international bitterness units
Steps in beer production
Harvest barley Germination Kiln Grind Steep Yeast Alcoholic fermentation Filter Pasteurize Bottle
What occurs during germination
Malts barley
Produces 2 enzymes diastase and amylase
What occurs during the kiln process
Stop germination
Possibly toast the malt
What occurs during steep
In warm water to extract maltose sugar creating wort
Lagers
Bottom fermenting Yeasts
Cool, slow fermentation
Lighter in color body flavor and alcohol
Ales
Top fermenting yeasts
Warm fast fermentation
Fuller in color body flavor and alcohol
Steam beer
Bottom fermenting yeasts
Warm fast fermentation
Ale styles
Pale ale (including IPA) Bitters (inc ESB) Porters Stouts Wheat or weisse
Lager styles of beer
Pilsner
Bock
Pale ale beer color
Bronze or copper colored
Bitter beer
Well hopped ale
Good acidity
Hoppy bitterness in finish
Porter beer
Dark color
Strong flavor
Lighter than stout
Stout
Extra dark
Almost black
Made with highly roasted malts
Wheat or weisse
Made from wheat
Tart spicy palate
Pilsner
Golden color
Flowery aroma
Dry finish
Bock
German term for strong beer
Made from barley
Gold to dark brown
Traditionally made in winter and spring
Other beer styles
Barley wine
Lambic
Trappist ale
Cask conditioned
What is sake made from
Fermented rice
Hops
Fragrant flower In cannabis family Roasted and ground into pellets Used in flavoring of beer Gives bitterness
Alcohol percentage of sake
6-20%
Traditionally when is sake consumed after bottling
6 months
Aged sakes are produced
How many sake breweries in Japan
Over 1000
How many varieties of rice are officially classified and used to make sake
Over 1000
What factors can affect the quality of sake
Soil
Weather
Skill
Bottom fermenting beers
Slower
Cooler
Longer
Maintains crispness and freshness
Top fermenting beers
Warner water
Faster fermentation
Not as clean
More earthy
