Beer

Question 1

wort

Answer 1

In beer making, a sugar-rich liquid, from malted grai

Question 2

Beer ingredients

Answer 2

water, yeast, a starch source, and hops

Question 3

When was the beer formula first detailed

Answer 3

in 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water—the action of yeast in fermentation was as of yet undiscovered, and wheat, a component of Hefe Weizen and White Beer styles, was reserved for the production of bread.

Question 4

How does one get sugar out of barley

Answer 4

barley is soaked in water and begins to germinate (sprout). The enzyme amylase is produced during this process, which in turn converts the starchy carbohydrates into fermentable sugars maltose and dextrin

Question 5

grist

Answer 5

in beer making, toasted malted barley than has been ground in a mill

Question 6

Ale yeast

Answer 6

top fermenting yeast Saccharomyces cerevisiae. Ferments hotter in less than a week

Question 7

Lager yeast

Answer 7

bottom fermenting yeast Saccharomyces pastorianus. ferments colder for longer

Question 8

Lambic

Answer 8

a unique specialty of Belgium, are spontaneously fermented in open-top containers with native wild yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus over a longer period of time. Classic lambics are almost vinous in character, distinctively sour, and aged prior to release—often up to three years in cask. Aged hops are used, resulting in a final brew that contains little hop flavor and aroma. Generally, lambics are blended before release

Question 9

Lambic syles

Answer 9

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 10

Beer serving temps

Answer 10

Lagers: 48-52
lighter Ales and bitters: 54-57
Trappist ales, lambics, stouts, brown ales: cool room temp

Question 11

Ale styles

Answer 11

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

Question 12

Lager styles

Answer 12

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

Question 13

Wheat beer styles

Answer 13

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

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 14

Trappist beer styles

Answer 14

produced in various styles (strengths): patersbier, enkel, dubbel, tripel, quadrupel
Orval (Belgian, est. 1931)
Chimay (Belgian, est. 1863)
Westvleteren (St.-Sixtus, Belgian, est. 1838)
Rochefort (Belgian, est. 1595)
Westmalle (Belgian, est. 1836)

Question 15

Kolsch

Answer 15

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

Question 16

American Common

Answer 16

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

Question 17

Rauchbier

Answer 17

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

Question 18

Saison

Answer 18

From Hainaut Province in Belgium

Question 19

Biere de Garde

Answer 19

Flemish and Northern French bottle-conditioned beer