Beer Flashcards
For ales, what top fermenting yeast is added to the wort?
Saccharomyces cerevisiae
Prefers warm temperatures resulting in fruity and rich flavored beers
Which bottom fermenting yeast is used for lagers?
Saccharomyces pastorianus
Results in more delicate clean beer
Which native wild yeast is used for Lambic beers in Belgium?
Brettanomyces Bruxellensis and Brettanomyces lambicus
Geuze
A style produced by mixing one year old lambics with beers that have aged for two to three years.
It is then refermented in the bottle giving the beer it’s sparkle and the monkier “Brussels Champagne”
Kriek
Fruit lambics that are traditionally dry made with sour morello cherries
Framboise
A fruit lambic traditionally refermented with raspberries
What temperature should lagers be served around?
48-52 degrees Fahrenheit
What temperature should light ales and draught beer be served at?
54-57 degrees Fahrenheit
What temperature condition should trappist ales, lambics, stouts, brown ales and other powerful strong beers be served at?
Cool room temperature
The Wort
A sugar rich liquid from malted grain
What raw ingredients does the brewing process typically utilize?
Water, yeast, a starch source, and hops
The brewing process formula was detailed when?
1516 in the Bavarian Purity Law (Reinheitsgebot)
The modern brewing process
1) Barley steeped into water for 2 days
2) Grains begin to germinate or sprout
3) Amylase is produced converting carbohydrates into fermentable sugars
4) This “Green Malt” is then roasted with hot air in a kiln
5) The more the roasting, the stronger, bitter, rich flavors are expressed
Light roasting at low temps produce very light colored pale ales
What are the two sugars produced from the starchy carbohydrates of the grain?
Maltose and Dextrin
The mashing process:
The malt is ground or cracked in a mill to produce grist. The Gris is combined with hot water in a mash tun.
This process lasts one to two hours converting and extracting sugar from malt resulting in flavors, sugar, color rich wort
