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Court of Master Sommeliers - Advanced > beer > Flashcards

beer Flashcards

You may prefer our related Brainscape-certified flashcards:
Certified Sommelier Exam (CMS 2) flashcards
1
Q

Pilsner - Ale or Lager

A

Lager

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2
Q

Cascade, Simcoe, Saaz, and Hallertau are all examples of:

A

Hop varieties

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3
Q

Munich Helles - Ale or Lager

A

Lager

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4
Q

Weizenbock - Ale or Lager

A

Ale

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5
Q

Abbey Beer - Ale or Lager

A

Ale

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6
Q

Doppelbock - Ale or Lager

A

Lager

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7
Q

German Pilsner - Ale or Lager

A

Lager

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8
Q

What is bottle conditioning?

A

Beer that undergoes a secondary fermentation in the bottle to achieve natural carbonation.

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9
Q

Stout - Ale or Lager

A

Ale

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10
Q

Steam Beer - Ale or Lager

A

Lager

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11
Q

Schwarzbier - Ale or Lager

A

Lager

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12
Q

what is the most widely used grain in beer production?

A

Barley

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13
Q

What is a session beer?

A

A beer that has a relatively low alcohol content.

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14
Q

What is the proper serving temperature range for a lager?

A

48F - 52F

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15
Q

Vienna Style - Ale or Lager

A

Lager

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16
Q

Light - Ale or Lager

A

Lager

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17
Q

Mild Brown - Ale or Lager

A

Ale

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18
Q

Weißbier/hefeweizen - Ale or Lager

A

Ale

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19
Q

Cream Ale - Ale or Lager

A

Lager

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20
Q

What is the name of the dark German lager style whose name literally translates as “Black Beer?”

A

schwarzbier

21
Q

In beer brewing, what is the wort?

A

A sugar-rich liquid extracted from the mashing process (Your Answer)

22
Q

What were the 3 original ingredients permitted in the Bavarian Purity Law of 1516 (Reinheitsgebot)?

A

Hops, Barley, Water

23
Q

Saison

A

A pale ale that is highly carbonated, fruity, spicy, often bottle conditioned.

24
Q

Kölsch - Ale or Lager

A

Ale

25
Q

ESB - Ale or Lager

A

Ale

26
Q

Trappist - Ale or Lager

A

Ale

27
Q

Marzen- Ale or Lager

A

Lager

28
Q

Dortmunder - Ale or Lager

A

Lager

29
Q

Dusseldorf Alt - Ale or Lager

A

Ale

30
Q

Sweet Stout - Ale or Lager

A

Ale

31
Q

Bitter - Ale or Lager

A

Ale

32
Q

German Kolsch beers are traditionally associated with what city?

A

Cologne

33
Q

Porter - Ale or Lager

A

Ale

34
Q

What type of ale is typically spontaneously fermented?

A

Lambic

35
Q

Märzen - Ofest - Ale or Lager

A

Lager

36
Q

Bock - Ale or Lager

A

Lager

37
Q

What must happen before fermentation may commence to make beer?

A

The starch in the grain must be converted into sugar.

38
Q

Describe the twofold brewing process:

A
  1. Derive the wort from the malted grain.
  2. Ferment the wort.
39
Q

What role do hops play in the brewing process?

A

Hops are a flower that add flavour and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth.

40
Q

What is the enzyme produced during germination and what is its role?

A

Amylase

Conversion of starchy carbohydrates into fermentable sugars.

41
Q

Steps for brewing beer

A
  1. Create malted barley, or malt. Barley is steeped in water for up to two days for germenation.
  2. Once sprouted, it is transferred to compartments with controlled temperature and moisture to allow amylase production.
  3. The “green malt” is roasted. The style of beer desired wil determine the length and degree of roasting.
  4. The roasted malt is ground, or cracked, in a mill to roduce grist, which is combined with hot water.
  5. Mashing takes place for one to two hours, converting and extracting sugar from the malt to create the wort.
  6. Wort is drawn off and filtered into a brew kettle. Additional sugar and flavour may be extracted by sparging.
  7. Sparge and wort are combined in the copper and hops are added. The wort is boiled.
  8. A hopback chamber may be used to retain the fleeting, volatile hop aromas.
  9. Wort is strained and chilled for fermentation.
  10. Yeast is added and fermentation begins. Type of yeast determines whether the beer is an ale or lager.
  11. After fermentation, the beer is transfered to a conditioning tank.
42
Q

Ale uses top-fermenting yeast or bottom-fermenting yeast?

A

Top fermenting

Saccharomyces cerevisiae

43
Q

Which yeast results in a more delicate, cleaner beer?

A

Saccharomyces pastorianus - lager

44
Q

Which yeast ferments cooler and slower?

A

Saccharomyces pastorianus

45
Q

What is a lambic beer?

A

A Belgian speciality where beer is spontaneously fermented in open-top containers with native wild yeasts.

46
Q

A style produced by mixing one-year-old lambics with beers that have aged for two to three years. The blend, which still contains fermentable sugars due to the young lambic, is then refermented in the bottle, giving the beer its sparkle and the moniker “Brussels Champagne.”

A

Geuze

47
Q

Lambics refermented with sour Morello cherries are called?

A

Kriek

48
Q

Lambics refermented with raspberries are called?

A

Framboise.

49
Q

Gose

How and where is it made?

A

Gose is a warm fermented beer that originated in Goslar, Germany in the early 13th Cen and quickly became extremely popular in Liepzig.

Top-fermented, dominate flavours include a lemon sourness, an herbal characteristic, and a strong saltiness.

Gose does not comply with Reinheitsgebot because of the use of corriander and salt, but is allowed an exemption on grounds that it is a regional specialty.

Today, it is widely made throughout North America and Australia in addition to Germany.

Court of Master Sommeliers - Advanced (36 decks)

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