Beer

Question 1

What is Wort

Answer 1

sugar rich liquid from malted grain

Question 2

What is the two step brewing process for Beer?

Answer 2

Derive the Wort, Ferment the Wort

Question 3

Hops?

Answer 3

a flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth

Question 4

What is Bavarian Purity Law (Reinheitsgebot)? About when was it first detailed?

Answer 4

early as 1516, three ingredients authorized for beer production as barley, hops, and water—the action of yeast in fermentation was as of yet undiscovered (NOTE:wheat, a component of Hefe Weizen and White Beer styles, was reserved for the production of bread)

Question 5

How do you create Malt?

Answer 5

Steep Barley for roughly 2 days in water to promote germination of the grain, after sprouting the “green malt” is roasted in hot air kiln to stop any growth (different styles=different degree and length of roasting)

Question 6

What is the enzyme used by the Sprouted barley to covert carbohydrates to fermentable sugars?

Answer 6

amylase

Question 7

What is the process to go from malted barley to wort?

Answer 7

Once the grain is malted, the malt is ground, or cracked, in a mill to produce grist. The grist is combined with hot water in a mash tun. The mashing process lasts one to two hours, converting and extracting sugar from the malt, and results in the flavor-, sugar- and color-rich wort.

Question 8

Grist?

Answer 8

ground or cracked malted grain

Question 9

After creating the wort, what happens next?

Answer 9

the wort liquid is drawn off the grains and filtered into the brew kettle, or “copper.” Additional sugar and flavor may be extracted from the spent grains by sparging—rinsing with fresh water—although this may lead to unwanted bitterness in the finished brew. The sparge is combined with the wort in the copper, and hops are added. The wort is then brought to a sustained, roiling boil for at least one hour. Boiling the wort stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate.

Question 10

What is sparging?

Answer 10

when hot water is run through the grain to produce wort

Question 11

Ales vs Lagers?

Answer 11

Top Fermenting Yeasts for Ales, Bottom fermenting yeasts for Lager

Question 12

What is the technical name for Top Fermenting Yeasts?

Answer 12

Saccharomyces cerevisiae

Question 13

What is the technical name for Bottom Fermenting Yeasts?

Answer 13

Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis

Question 14

Temperature/Length of brew for Ales?

Answer 14

Top fermenting yeasts prefer warmer temperatures, quick 1 week fermentation, spice and fruity richer beers

Question 15

Temperature Length of brew for Lagers?

Answer 15

fermentes slower and at lower temperatures, clumps at bottom of tank, then transfered to tanks or casks for conditionioning

Question 16

Lambic Beer?

Answer 16

are spontaneously fermented in open-top containers with native wild yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus. and typically aged in cask

Question 17

Geuze?

Answer 17

(aka Brussels Champagne) is a style produced by mixing one-year-old lambics with beers that have aged for two to three years, referments in the bottle due to sugar from lambic, creating effervescence

Question 18

Kriek Style Lambic?

Answer 18

Fruit lambics are refermented with added fruits- in this case, morello cherries

Question 19

Framboise Style Lambic?

Answer 19

Fruit lambics are refermented with added fruits- in this case, Raspberries

Question 20

Name two fruit lambic producers/

Answer 20

Cantillon and Lindmans

Question 21

Weißbier/hefeweizen (Ale)

Answer 21

10-15 Ibu 4.5 - 5.5% Cloudy straw to pale amber clove, banana, bubble gum

Question 22

Dunkleweizen (Ale)

Answer 22

10-15ibu 4.5 - 5.5% Cloudy, pale, to medium Amber similar to hefe but more Caramel

Question 23

Weizenbock (Ale)

Answer 23

18-29ibu 7 - 9.5% Amber same as dunkle, but more rich in malt

Question 24

Dusseldorf Alt (Ale)

Answer 24

25-48 4 - 5% Cooper amber to brown toffee malt, herbal hop smell, fruitiness

Question 25

Kölsch (Ale)

Answer 25

18-25 4.5 - 5.5% Pale to medium crisp and clean with medium hoppyness , fruitiness

Question 26

Bitter English Ale

Answer 26

25-55 2.5 3.5% Light Yellow, copper nutty, little fruit from the yeast dose of English hops

Question 27

Ales: fermentation is fast and warm, producing richly-flavored beers

Answer 27

Brown Ale
Pale Ale
Scotch Ale
Mild Ale
Burton Ale
Old Ale
Belgian Ale
Trappist Ale
Abbey Beer
Stout

Question 28

Lager: fermentation is slow and cool, producing delicately flavored beers

Answer 28

Pilsner
Bock (including Doppelbock, Eisbock, Maibock)
Märzen/Fest Beer
Vienna Style
Dortmunder
Black/Schwartz
Munich Helles
Pale Lager

Question 29

Lambics: spontaneously fermented (with Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) over a long period of time; aged hops provide antibacterial qualities, not bitterness

Answer 29

Gueuze: blend of one year-old and two year-old lambics, fermentation concludes in the bottle
Mars: A mild lambic produced by reusing the malt from a previous lambic fermentation
Faro: A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness
Kriek, Framboise and other fruit lambics

Question 30

Wheat Beers: produced with up to 60% wheat instead of barley (German law requires at least 50%), wheat beers are typically cloudy and unfiltered

Answer 30

Hefe Weizen: literally, “yeast-wheat”
Dunkel / Dark Weizen
Kristall Weizen: filtered, crystal clear wheat beer
White Beer: often includes additions of orange peel and/or coriander

Question 31

Trappist Beers: produced in various styles (strengths): patersbier, enkel, dubbel, tripel, quadrupel

Answer 31

Orval (Belgian, est. 1931)
Chimay (Belgian, est. 1863)
Westvleteren (St.-Sixtus, Belgian, est. 1838)
Rochefort (Belgian, est. 1595)
Westmalle (Belgian, est. 1836)
Achel (Belgian, est. 1998)
Koningshoeven (La Trappe, Netherlands, est. 1884)
Stift Engelszell (Austria, est. 1293, beer production began in 1925, then stopped in 1929. Production began again in 2012)
Mariawald (German, ceased production in 1956)
St.-Joseph’s Abbey (Spencer, Massachusetts, certified for production in 2013)
Abdij Maria Toevlucht (Zundert, Netherlands, certified for production in 2013)
Mont des Cats (France, est. 1826, beer production began 1848, commercialized in 1896, halted production in 1905. Production began again in 2011, but is now made at Scourmont Abbey/Chimay in Belgium)
Tre Fontane (Abbazia delle Tre Fontane, Rome, Italy, certified for production in 2015)

Question 32

Biere de Garde

Answer 32

Flemish and Northern French bottle-conditioned beer

Question 33

California Common

Answer 33

Lager fermented at warmer than normal temperatures (i.e. Anchor Steam)

Question 34

Kölsch

Answer 34

Ale from Cologne (Germany) fermented at cooler than normal temperatures

Question 35

Kvass

Answer 35

Rye-based Russian beer usually fermented with fruit juices

Question 36

Rauchbier

Answer 36

Smoked beer, famously produced in Bamberg (Franken, Germany)

Question 37

Saison

Answer 37

From Hainaut Province in Belgium