Beer Flashcards
names and locations of the Trappist breweries
Westvleteren-Belgium Achel-Belgium Rochefort-Belgium Chimay-Belgium Orval-Belgium Westmalle-Belgium Engelszell-Austria Konigshoven-Netherlands Spencer-St. Joseph’s Abbey, Massachusetts Zundert-Netherlands
What is amylase?
Enzyme that converts carbohydrates into fermentable sugars.
What are the fermentable sugars?
Maltose, sucrose and fructose
What is Brettanomyces Bruxellensis?
Native wild yeast used for the production of Lambics
What is the normal abv for Beer?
4-6%
What steps do brewers use to avoid Diacetyl flavors in beer?
Warm up the beer during aging so yeasts reabsorb the diacetyl.
What is Mars?
mild lambic utilizing reused malt from previous batch
What is Faro?
Mix of Lambic and a lighter brewed beer, Belgian candy is used to adjust sweetness levels
What is Geuze?
blend of 1 and 2 year old lambics, fermentation concludes in bottle
Styles of ale
Brown Ale Pale Ale Scotch Ale Mild Ale Burton Ale Old Ale Belgian Ale Trappist Ale Abbey Beer Stout Porter
Styles of lager
Pilsner Bock (including Doppelbock, Eisbock, Maibock) Märzen/Fest Beer Vienna Style Dortmunder Black/Schwartz Munich Helles Pale Lager
what is Kristall Weizen?
filtered, crystal clear wheat beer
What is Biere de Garde?
Flemish and Northern French bottle-conditioned beer
What is California Common?
Lager fermented at warmer than normal temperatures
What is Kölsch?
Ale from Cologne (Germany) fermented at cooler than normal temperatures
