Beer Flashcards
Serving temp for lighter ales and draught bitter beers
54-57
What does boiling the wort accomplish?
Stabilizes and sterilizes, darkens color and causes excess water to evaporate
How are lambics fermented?
Spontaneous fermentation
Open top containers
Native Wild Yeast
What style of beers only undergo partial fermentation?
Bottle-conditioned, they are also unfiltered
What kind of yeast is used for ale production?
Top Fermenting yeast (Saccharomyces Cerevisiae) is added to the Wort.
Name two native wild yeasts that can be used for Lambic Production?
Brettanomyces brucellensis
Brettanomyces lambicus
Serving temp for- Trappist ales, lambics, stouts and brown ales
Cooler room temp
Serving temp for lager
49-52
What is a fruit Lambic called?
Kriek (traditionally dry)
Lager- Basic Description
Bottom Fermenting yeast (Saccharomyces Pastorianus)
Slow and Low (temp) Fermentation
Delicate and clean beer
Why might the wort go through a hop back chamber?
Hops contribute more bitterness the longer they boil, but loose aroma. The wort may pass back through a hopsack chamber to retain more hop aroma
Ales- Basic Description
Top Fermenting yeast (Saccaromyces Cerevisiae)
Fast & Warm Fermentation
Richer Fruity Beer
Ale fermentation is long or fast?
Fast (less than a week)
Bottom fermenting yeasts like high or low temperatures, do they ferment fast or slow?
Low & Slow
Fruit lambics are refermented with what?
Fruit- ie. morello cherries or raspberries for Framboise
What styles of beer are sold unpasteurized?
Cask Ales
What kind of yeast is used for lager production?
Bottom Fermenting yeast (Saccharomyces Pastorianus)
Wort for lager production is cooled to a higher or lower temperature after boiling?
Lower temperature for Lager
What happens to the grist after it is ground or cracked?
Combined with hot water to create the mash
Top fermenting yeasts prefer what temperatures?
Warmer. Result in fruity, richly flavored beer
What is “Sparging”
Essentially a second mashing with the spent grains to extract extra flavor (though may be bitter). It is then combined with the original wort and hops are added
Name two Lambic Producers
Cantillon and Linemans
The length of roasting of the green malt will result in what?
The style of beer desired
i.e.. Heavey roasted black malts for porter
Pale mat dried at low temperatures for pale ales
Describe the mashing process?
Lasts 1 to 2 hours
converts and extracts sugar from the malt
final result is flavor, sugar and color rich WORT
Geuze is produced by doing what?
Blending one-year old lambics with beer that has been aged fro two or three years. It is then refermented with aged hops in the bottle
Lambic Beers are a specialty of what country?
Belgium
What is grist
The malted grain that is then ground or cracked in a mill
Wort for ale production is cooled to a higher or lower temperature after boiling?
Higher temperature for Ale
What styles of beer are generally blended before release?
Lambics
What is Amylase
The enzyme that is produced from grain germanation that will convert starchy carbohydrates into the fermentable sugars maltose and dextrin. AKA Green Malt
