Beer Flashcards
Describe general characteristics of a lager beer.
Usually 3-3.8% APV, pale gold, light body, medium to light hop taste. Pilsner and lager are interchangeable.
Describe the general characteristics of ale.
Usually 4-5% APV, tawny golden color, very aromatic and full-bodied, pronounced hop flavor and tartness.
Describe the general characteristics of a stout.
Usually 5-6.5% APV, dark (almost black) coloration, a rich malty flavor with a strong bitter hop taste. The darker color is attributes to roasted barley. Best served at temperatures above 45 degrees due to low-medium carbonation.
Describe the general characteristics of a bock.
A dark beer with a sweet malt flavor and strong hop background, brewed in the winter to be drank in the spring, derives its color from the heat treatment given to barley in the malting process, may have up to 10% APV. Best served at room temperature or slightly chilled.
Describe the general characteristics of a weiss beer.
Weiss = wheat or white. Made from wheat and barley malt, has a distinctive yeasty / breadlike aroma and taste. Usually served with a slice of lemon or fruit syrup, whereupon it becomes lightly flavored effervescent liqueur. White color and cloudy with a rich foam.
Describe the general characteristics of a porter.
Usually about 5% APV. Made with charcoal or colored malt and is dark brown in color, with a heavy-bodied malt flavored brew and a slightly sweet taste, less pronounced hop flavor than ale.
What’s a “skunky” beer?
Having a peculiar skunklike aroma, whether smelling or tasting of skunk. A defect found usually in well-hopped beers and believed to be caused by photosynthesis.
What is “yeast”?
A ferment / a fermenting agent which turns wort into beer. The strain is Brewer’s yeast for beer - Saccharomyces cervisiae.
What is “pasteurization”?
Subjecting something to a temperature of 142-145 degrees to destroy bacteria and check fermentation.
What is “malt”?
Barley which has been steeped in water to produce sprouting, then kiln-dried.
What is a beer’s “finish”?
The part of the palate sensation that occurs just before and during swallowing. OR, the resin or extract from the cones.
What are “hops”?
The dried ripe cones of the female flowers of a climbing vine of the nettle family. Used for bittering and preserving beer.
What is “fermentation”?
The breakdown of complex molecules in organic compounds caused by the action of a ferment / fermenting agent (ex: yeast). In malt beverages, it is the decomposition of sugar into ethyl alcohol and carbon dioxide.
What is an “enzyme”?
An organic substance that converts starch into soluble substances such as sugars.
What is a “calorie”?
The unit of heat needed to raise a kilogram of water one degree Celsius: human-body intake and expenditure are measured in calories.
