beer Flashcards
Pilsner - Ale or Lager
Lager
Cascade, Simcoe, Saaz, and Hallertau are all examples of:
Hop varieties
Munich Helles - Ale or Lager
Lager
Weizenbock - Ale or Lager
Ale
Abbey Beer - Ale or Lager
Ale
Doppelbock - Ale or Lager
Lager
German Pilsner - Ale or Lager
Lager
What is bottle conditioning?
Beer that undergoes a secondary fermentation in the bottle to achieve natural carbonation.
Stout - Ale or Lager
Ale
Steam Beer - Ale or Lager
Lager
Schwarzbier - Ale or Lager
Lager
what is the most widely used grain in beer production?
Barley
What is a session beer?
A beer that has a relatively low alcohol content.
What is the proper serving temperature range for a lager?
48F - 52F
Vienna Style - Ale or Lager
Lager
Light - Ale or Lager
Lager
Mild Brown - Ale or Lager
Ale
Weißbier/hefeweizen - Ale or Lager
Ale
Cream Ale - Ale or Lager
Lager
What is the name of the dark German lager style whose name literally translates as “Black Beer?”
schwarzbier
In beer brewing, what is the wort?
A sugar-rich liquid extracted from the mashing process (Your Answer)
What were the 3 original ingredients permitted in the Bavarian Purity Law of 1516 (Reinheitsgebot)?
Hops, Barley, Water
Saison
A pale ale that is highly carbonated, fruity, spicy, often bottle conditioned.
Kölsch - Ale or Lager
Ale
ESB - Ale or Lager
Ale
Trappist - Ale or Lager
Ale
Marzen- Ale or Lager
Lager
Dortmunder - Ale or Lager
Lager
Dusseldorf Alt - Ale or Lager
Ale
Sweet Stout - Ale or Lager
Ale
Bitter - Ale or Lager
Ale
German Kolsch beers are traditionally associated with what city?
Cologne
Porter - Ale or Lager
Ale
What type of ale is typically spontaneously fermented?
Lambic
Märzen - Ofest - Ale or Lager
Lager
Bock - Ale or Lager
Lager
What must happen before fermentation may commence to make beer?
The starch in the grain must be converted into sugar.
Describe the twofold brewing process:
- Derive the wort from the malted grain.
- Ferment the wort.
What role do hops play in the brewing process?
Hops are a flower that add flavour and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth.
What is the enzyme produced during germination and what is its role?
Amylase
Conversion of starchy carbohydrates into fermentable sugars.
Steps for brewing beer
- Create malted barley, or malt. Barley is steeped in water for up to two days for germenation.
- Once sprouted, it is transferred to compartments with controlled temperature and moisture to allow amylase production.
- The “green malt” is roasted. The style of beer desired wil determine the length and degree of roasting.
- The roasted malt is ground, or cracked, in a mill to roduce grist, which is combined with hot water.
- Mashing takes place for one to two hours, converting and extracting sugar from the malt to create the wort.
- Wort is drawn off and filtered into a brew kettle. Additional sugar and flavour may be extracted by sparging.
- Sparge and wort are combined in the copper and hops are added. The wort is boiled.
- A hopback chamber may be used to retain the fleeting, volatile hop aromas.
- Wort is strained and chilled for fermentation.
- Yeast is added and fermentation begins. Type of yeast determines whether the beer is an ale or lager.
- After fermentation, the beer is transfered to a conditioning tank.
Ale uses top-fermenting yeast or bottom-fermenting yeast?
Top fermenting
Saccharomyces cerevisiae
Which yeast results in a more delicate, cleaner beer?
Saccharomyces pastorianus - lager
Which yeast ferments cooler and slower?
Saccharomyces pastorianus
What is a lambic beer?
A Belgian speciality where beer is spontaneously fermented in open-top containers with native wild yeasts.
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.”
Geuze
Lambics refermented with sour Morello cherries are called?
Kriek
Lambics refermented with raspberries are called?
Framboise.
Gose
How and where is it made?
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.
