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Beer and Sake > Beer > Flashcards

Beer Flashcards

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1
Q

What is the oldest beverage known to man?

A

Mead (beer is the second oldest)

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2
Q

Why is the fermentation process of beer more complicated than wine?

A

A grain’s starch must first be converted into sugar before fermentation can commence.

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3
Q

What are the two steps of the beer brewing process?

A

First the brewer must derive the wort from malted grain then ferment the wort.

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4
Q

What is wort?

A

A sugar-rich malty liquid extracted from the mashing process during the brewing of beer (or whisky). Hot water is added to this mash to allow enzymes to finish to conversion from start to sugar. This is wort.

-essentially, unfermented beer

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5
Q

What are the 4 raw ingredients used to brew beer?

A

Water
Yeast
Starch source
Hops

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6
Q

What are hops?

A

A flower that adds flavor and bitterness; has both preservative and antiseptic qualities that prohibit bacterial growth.
“The spice of beer”
-relative to cannabis

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7
Q

What is the Reinheitsgebot? When was it established?

A

Bavarian Purity Law, in 1516, codified the three ingredients authorized for beer production as barley, hops, and water

-the action of yeast in fermentation was as of yet undiscovered, and wheat, a component of Hefe Weizen and White Beer styles, was reserved for the production of bread.

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8
Q

What is the cereal grain of choice for most beers?

A

Barley.

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9
Q

What is malt?

A

—Malt has been called the soul of beer. It is the main fermentable ingredient, providing the sugars that yeast use to create alcohol and carbonation.
Malt is converted barley or other grains that have been steeped for approximately two days to promote germination (sprouting) of the grain, then heated, kilned (or roasted in a drum), cooled, dried and then rested.

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10
Q

What enzyme is responsible for converting starch cabohydrateds of the grain into fermentable sugars?

A

Amylase

When the malted barley sprouts to nearly an inch in length, amylase is produced.

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11
Q

What are the two fermentable sugars produced by Amylase?

A

Maltose and Dextrin

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12
Q

What is “green malt”?

What is the next step after “green malt”?

A

When the Barley grain is malted and a sprout grows.

After it becomes “green malt” the next step is roasting.

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13
Q

What is the purpose of roasting?

Give examples.

A

The length and degree of roasting determines the the style of beer desired

-heavy roasted black malts, for instance, are used for porter-style beers, whereas pale malt, dried at low temperatures and very light in color, is used for pale ales.

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14
Q

What is grist?

A

Refers to malt and cereal that is either ground (milled) or cracked in the brewhouse by a malt mill at beginning of the brewing process.

The grist is then combined with hot water in a mash tun.

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15
Q

What is mashing?

A

A process in which the grist is combined with hot water to convert and extract sugar from the malt

The mashing process lasts one to two hours, and results in flavor, sugar, and color-rich wort.

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16
Q

What is lautering?

A

A process the wort goes through, where the grain husks and other solids are separated from the liquid wort. After it is drawn off the grains it is filtered into the brew kettle, or “copper”.

**Homebrewers will often skip the mashing and lautering stages by starting out with a liquid malt extract

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17
Q

What is sparging?

A

Rinsing the spent grains with fresh water to extract additional sugar and flavor after the mashing process.

  • this is later combined with the wort already in the copper, and hops are added.
  • Sparging may lead to unwanted bitterness in the finished brew.
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18
Q

Three reasons for boiling the wort?

A

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

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19
Q

What happens to the hops the longer the wort is boiling? What is a Hop-back chamber?

A

Hops contribute more bitterness the longer they boil, but lose aroma.

In order to retain fleeting, volatile hop aromas, the wort may pass through a hop-back chamber, which introduce fresh hops to the beer after the boil in order to retain fresh aromas lost from boiling. The wort is then strained, leaving spent hops behind, and chilled to an appropriate temperature for fermentation.

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20
Q

What is the difference between lagers and ales and when is this decided?
What are the different yeasts used?
Temperature differences?

A

—After the boiling of the wort lager beer is cooled to a lower temperature while ales require a warmer temperature. Each require different yeasts for fermentation.
—Ales require top-fermenting yeasts (saccharomyces cerevisiae), which prefer warmer temperatures (about 15 degrees warmer than Lagers) and result in fruity and richly-flavored beers. Ale fermentation is quick, usually lasting less than a week.
—Lagers require bottom-fermenting yeast (Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis) clump together at the bottom of the vessel,and ferment slower and at lower temperatures. This results in a more delicate, cleaner beer.
—Ale fermentation falls on the warm side of the scale, with yeasts that prefer a general range of 60 to 78°F (16–26°C
—Typically, lager fermentation is conducted in the range of 48–58°F (9–14°C

21
Q

What are the two types of yeasts used for ales and lagers?

A

Saccharomyces cerevisiae for Ales

Saccharomyces pastorianus for Lagers

22
Q

What happens in the beer making process after fermentation?

A

The beer is transferred to conditioning tanks or casks, and often pasteurized prior to bottling.

23
Q

What are cask ales/cask-conditioned beer?

What is it also known as?

A

Unfiltered and unpasteurized beer which is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure.

-Also known as real beer in the UK

** certain characteristics: it should contain live yeast, because it completes its secondary fermentation in the cask. Then it must be kept and served at a cool cellar temperature (52-57° F), naturally carbonated to lower levels than standard draft beers, and dispensed without the use of any extraneous carbon dioxide pressure.
—result should be decidedly less gassy, lacking the often prickly, acidic bite found in other beers. The mouthfeel is softer and gentler, while the slightly warmer serving temperature allows for a greater range of flavors and aromas to emerge.

24
Q

What is a lambic beer?

A

A unique specialty of Belgium, where the beer is spontaneously fermented in open-top containers with native wild yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus.

  • Classic lambics are almost vinous in character, distinctively sour, and aged prior to release–often up to three years in cask.
  • Generally lambics are blended before release.
25
Q

Name two types of wild yeasts used in lambic beers.

A

Brettanomyces bruxellensis and Brettanomyces lambicus.

26
Q

What is a fruit lambic?

Give three style examples and two noteworthy producers.

A

Lambics which are refermented with added fruits.

Kriek-sour Morello cherries
Framboise- raspberries
Pomme- Apple

Lindemans and Cantillon are two noteworthy producers, but vary greatly in style and quality.

27
Q

Although beer generally doesn’t improve with age, what are some higher alcohol beers which may show additional complexity with cellaring?

A

Strong ales of England

Trappist ales of Belgium and Holland.

28
Q

What temperature should lagers be served at? What about lighter ales and draught beers?

A

Lagers 48-52° F

Lighter ales and draught bitter beers should be served at a warmer temperature—54-57° F.

Trappist ales, lambics, stouts, brown ales and other powerful, strong beers should be served at a cool room temperature.

WRITE OUT THE COMPENDIUM TEMPS.

29
Q

What are bottle-conditioned beers?

A

Unfiltered and undergo partial fermentation in the bottle.

-are a live product, bottled with a small amount of yeast that provides additional fermentation and maturation whilst in the bottle, leading to a much deeper character and flavor, and a natural, soft carbonation, rather than the forced carbonation used on soft drinks and ‘bright’ bottled beers.

30
Q

What time of year is hop-harvest?

A

Late August through September.

31
Q

What is Dry hopping?

A 
Dry hopping (as a verb) is a step in the brewing process. Brewers add hops after the boil to give beer an aromatic, hoppy aroma without the bitter flavors that characterize many hoppy beers. 
***That bitterness comes before the dry hopping, when hops are added during the boil and the oils and aromatics break down.)
32
Q

Top 5 hops producing countries (2012)?

A
  1. Germany
  2. United States
  3. China
  4. Czech Republic
  5. Poland
33
Q

European hops vs American hops

A

American hops are known for having more aromatics; fruitier aromatics like grapefruit, orange, or passion fruit.

European hops?

34
Q

What is Kräusening?

A

The name for the traditional German method of carbonating beers by adding actively fermenting wort to the full fermented beer to provide it with sugars for a secondary fermentation.

35
Q

What is decoction mashing?

A

Decoction Mashing is a way to conduct multi-step mashes without adding additional water or applying heat to the Mash Tun. It involves removing about a third of the Mash to another pot where it is heated to conversion temperature, then boiled and returned to the Mash Tun. The portion removed should be pretty stiff, no free water should be showing above the top of the grain.

Accomplishes three things.

  1. the addition of boiling hot gruel to the main mash raises the temperature of the mash to the next rest.
  2. the boiling process breaks up the starch molecules of the unconverted grist and produces a higher degree of extraction from moderately-modified continental malts.
  3. it makes it possible to achieve the crisp, dry maltiness characteristic of German Oktoberfest and other continental lagers.
36
Q

What is nitrogenation in beer?

A

Refers to the type of gas used in the carbonation process. It means the difference between the creamier nitrogen an their lively, prickly CO2 counterparts.

37
Q

What molecule is responsible for banana/bubblegum and pear drop found in beer and wine?

A

Isoamyl acetate

38
Q

How many ounces does a standard US longneck bottle hold?

How many ounces of beer does an American pint hold?

How many ounces of beer does a British, or “Imperial” pint hold?

A

Longneck: 12 ounces (355ml)

American: 16 ounces

British Imperial: 20 ounces

39
Q

What glassware should the following beers be served in:

Pilsner
English Bitter
Belgain Dubbel
Barrel-aged Russian Imperial Stout
Saison
A

Pilsner: Flute

English Bitter: Pint

Belgain Dubbel: Goblet (perfect for malty beers, such as Belgian ales and German Bocks)

Barrel-aged Russian Imperial Stout: Snifter (perfect for catching aromas of strong ales like Double/Imperial IPAs and Belgian IPAs)

Saison-Tulip (similar glass called Thistle)(designed to trap and maintain the foam head)

40
Q

What five abbrevations are used in understanding the vital statistics for a beer?

What do each of them mean?

A

IBU: (International Bitterness Units) range of 8-40

SRM: (Standard Reference Method) system used to specify beer color intensity from Pilsner (2, very light) through Imperial Stout (40+)

OG (Original Gravity) specific gravity of the unfermented wort

FG (Final Gravity) specific gravity of the fermented beer.

ABV: Alcohol by Volume

41
Q

What is the range of IBUs for the following beers

American Light Lager
English bitter
IPA
Double or Imperial IPA
Barleywine
Stout
Scottish Ale
Porter
A 
American Light Lager: 8-12 IBU
English bitter: 30-40 IBU
IPA: 60-80 IBU
Double or Imperial IPA: 80-100 IBU
Barleywine: 70-100 IBU
Stout: 30-50 IBU
Scottish Ale: 10-20 IBU
Porter-20-40 IBU
42
Q

What is Trans-2-nonenal?

A

The formation of trans-2-nonenal is one of the main causes of beer staling. Paper/Wet Cardboard/Oxidation.

43
Q

What is Dimethyl Sulfide?

A

Dimethyl Sulfide (DMS) is a sulfur compound produced during fermentation of beer that has the aroma of cooked or creamed corn or cabbage

44
Q

What is Acetaldehyde in beer?

A

Acetaldehyde (CH3CHO) is a naturally occurring organic compound. It is frequently described as having a tart flavor reminiscent of green apples, and the flavor of dry cider also comes to mind.

-Acetaldehyde is also produced by the oxidation of ethanol (alcohol), such as may happen when exposing fermented homebrew to oxygen. It becomes even more problematic when aerobic bacteria get hold of it and metabolize this compound into acetic acid, which tastes of vinegar and is considered its own off flavor.

45
Q

What is 4-vinyl Guaiacol?

A

4-Vinyl guaiacol is a key flavour impact character in German-style wheat beers. It imparts a distinctive clove/smoke-like note, being produced by specially selected strains of brewing yeast. In the case of other beers it is generally an off-flavour originating from wild yeasts.

46
Q

What is mashing?

A

Brewer’s term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and conversts the grain starches into fermentable sugars.

47
Q

What are the 4 noble hops?

A

Saaz
Hallertauer Mittelfruh
Tettnanger
Spalt

48
Q 
Put the following steps in order:
\_\_ Hops are added
\_\_ Barley spouts, amylase turns starch into fermentable sugars
\_\_ Wort is strained and chilled
\_\_ Malts are roasted
\_\_ Grist is mashed with H20 to create wort
\_\_ Barley is steeped
\_\_ Malts are ground into grist
A

1 Barley is steeped
2 Barley spouts, amylase turns starch into fermentable sugars
3 Malts are roasted
4 Malts are ground into grist
5 Grist is mashed with H20 to create wort
6 Hops are added
7 Wort is strained and chilled

Beer and Sake (6 decks)

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