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Beer Flashcards

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1
Q

Lager beers should be served at what temp?

A

48˙-52˙ F

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2
Q

Ales should be served at what temp?

A

54˙-57˙ F

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3
Q

Cask Conditioned beers should be served at what temp?

A

55˙-58˙ F

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4
Q

What are hops and what purpose do they have in the production of Beer?

A

A flower that adds flavor and bitterness

They have both preservative and antiseptic qualities that prohibit bacterial growth.

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5
Q

What is Amylase?

A

An enzyme that is produced when Barley is malted that converts starchy carbohydrates from grain into fermentable sugar.

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6
Q

How is the head of a beer formed?

A

As carbondioxide rises it collects proteins derived from the grain to form the head.

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7
Q

What are the two enzymes that are produced by malting barley?

A
  • Diastase*
  • &*
  • Amylase*
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8
Q

Define an Ale Beer?

A

Beer distinguished by the use of top fermenting yeasts. (Saccharomyces Cerevisiac) Top fermenting yeasts performs at warmer temperatures. By products are more evident in taste, aroma and fruitiness.

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9
Q

What is a Black & Tan?

A

A mix of light and dark beer such as a Stout or Porter and Lager or Pilsner.

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10
Q

A barrel of beer is how many gallons?

A

36 gallons

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11
Q

What is a Trappist Beer?
Name 4 producers?

A

Beer brewed in Trappist Monasteries. Cistercian monks.

  • *Orval** (Belgian)
  • *Chimay** (Belgian)
  • *Rochefort** (Belgian)
  • *Westmalle** (Belgian)
  • *Mariawald** (Germany)
  • *Koningshoeven** (Netherlands)
  • *St. Joesph’s Abbey** (Massachusett’s)
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12
Q

What is wort?

A

It is a sugar-rich liquid from malted grain. (turning starch into fermentable sugar)

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13
Q

What is Green Malt?

A

Grain softened by steeping in water and allowed to germinate but not yet subjected to drying.

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14
Q

What is Sparging?

A

Rinsing the spent grains in water to get additional sugar and flavor for the beer. It will also extract more bitterness.

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15
Q

What is Reinheitsgebot?

A

Bavarian Purity Law. Codified the three ingredients allowed for beer production to be Barley, Hops and Water.

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16
Q

What are the two different beer yeasts that set ales and pilsners apart?

A
  • Saccharomyces Cerevisiae -* Top fermenting yeast for Ales
  • Saccharomyces Pastorainus -* Bottom permenting yeasts for Lagers
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17
Q

What is Gueze?

A

A style of mixing one-year-old Lambic beers with beers that have ages for two to three years.

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18
Q

What style of yeasts are used for Lambic beers?

A

Brettanomyces Bruxellensis
Brettanomyces Lambicus

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19
Q

What is the Bavarian Purity Law?

A

Reinheitsgebot
1516

Allows for only Barley, Hops and Water to be used in the production of beer.

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20
Q

How does the act of drying the malted barley impact the style of beer?

A

The length and degree of roasting will affect the character of the malt - heavy roasting for porters and light toasting for pale ales.

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21
Q

What is Grist?

A

Germinated barley before drying.

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22
Q

What is a copper?

A

A brew kettle. A vessel for boiling the wort.

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23
Q

How long is the Wort boiled and why?

A

At least for one hour to stabilize and sterilize, darken the color and evaporate excess water.

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24
Q

What is Latin for top fermenting yeasts?

A

Saccharomyces Cerevisiae

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25
Q

What is Latin for bottom fermenting yeasts?

A

Saccharomyces Pastorianus

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26
Q

Top and bottom fermenting yeast are used for what two styles of Beer?

A

Top fermenting yeast for Ales.
Bottom fermenting yeasts for Lagers.

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27
Q

What are Lambic Beers?

A

A specialty of Belgium and are spontaneously fermented in open top containers with wild yeast and then ages in cask for at least three years.

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28
Q

What is Kriek?

A

Fruit Lambic Beers

29
Q

What is the oldest fermented beverage in history? What is the second-oldest?

A

Mead

Beer is the second-oldest

30
Q

At the heart of beer fermentation, what conversion must take place in a grain before fermentation?

A

Conversion of starching fermentable sugars

31
Q

What is the name of the sugar-rich liquid that is fermented into beer?

A

Wort

32
Q

What are the four basic ingredients that are utilized in the production of beer?

A

Water
Yeast
a starch source
hops

33
Q

What is the cereal grain of choice for most beer production? What other grains are used?

A

Barley is the most used for beer production.

Wheat is also used.

34
Q

How is the green malt processed prior to the mashing process?

A

The green malt is roasted with hot air in a kiln to halt further growth

35
Q

What does the mashing process consist of?
What is sparging?
What’s the product of this process?

A

The mashing process involves combining the grist with hot water for the purpose of converting and extracting fermentable sugars from the malt?

Sparging is an additional rinse of the rinsed grist for additional sugar extraction.

The product of this entire process is the derivation of the wort, the sug-rich liquid that will serve as the source of fermentable sugars for alcoholic fermentation.

36
Q

How does roasting the green malt affect the style of the beer? Two types of malts?

A

The heavier the roast and degree of roasting will create black malts that used for porter-style beers

Lighter roasting creates pale malt and it will be used for the production of the pale ales

37
Q

What is the grist?

A

The product of grinding or cracking the roasted malt.

38
Q

Following derivation of the wort, the wort is boiled. Why?

A

To stabilize and sterilize the brew, darken the color, and cause excess water to evaporate.

39
Q

What does “bottle-conditioned” indicate?

A

Beers are unfiltered and undergo partial fermentation in the bottle.

40
Q

Stouts, porters and Abbey Beers are all types of what style?

A

Ale

41
Q

Schwartz, Vienna Stylem & Dortmund’s are all what style of beer?

A

Lager

42
Q

What is a Mars Beer?

A

Mild Lambic produced by reusing the malt from previous lambic fermentations.

43
Q

Where is Biere de Garde prodcued?

A

Belgium & Northern France

44
Q

Where is Kölsch traditonally produced?

Is it a lager or ale?

What is the peculiar about its fermentation temperature?

A

an Ale, traditionally produced in Cologne (Germany)

It’s fermented at cooler than average temperatures for most ales.

45
Q

What is Kvass?

A

Rye-based Russian beer usually fermented with fruit juices.

46
Q

What is Rauchbier and where is it traditionally produced?

A

Smoked beer, famously produced in Bamberg within Franken, Germany

47
Q

What is the ITA?

A

International Trappist Association

protects Trappist trademark

48
Q

What is the significance of Mont des Cats and San Pedro de Cardena?

A

Trappist Monasteries with beers not produced within the walls of the monastery. The ITA allows the use of the Trappist term on the label, but cannon use Trappist logo.

49
Q

Name three Trappist monasteries located within Belgium?

A

Orval
Chimay
Westvleteren
Rochefort
Westmalle
Archel

50
Q

What is the oldest Trappist Brewery?

A

Rochefort (est. 1595)

51
Q

Amylase is an important enzyme that does what?

A

An Enzyme that is produced when you malt barley that converts the starchy carbohydrates material in dextrin and maltose (sugars)

52
Q

When are the hops added in beer production?

A

Before fermentation, while low boiling the wort

53
Q

What is the next step in the beer making process after fermentation?

A

Conditioning in tank (resting/maturing)

54
Q

What is a Steam Beer?

A

A lager brewed at ale temperatures. 30-40 IBU

55
Q

What is Schwarzbier?

A

Black Beer. A response to English Porter.

56
Q

When is Oktoberfest typically brewed?

A

In March. Aged over the summer and released in September.

57
Q

What is the Standard Reference Method in terms of beer production?

A

It is a method of color assessment of the wort or beer. 10-50 SPM with Stout being the highest or darkest.

58
Q

What is the typical SRM for an American Stout?

A

40-50 SRM

59
Q

What is a “Session” Beer?

A

It’s basically a lower ABV beer, placing refreshment over complexity.

60
Q

75% of the entire US Hops come from an area which is also a wine AVA. What is the AVA and name two varietals of hops.

A

Yakima Valley AVA

Amarillo
Cascade
Crystal
Magnum

61
Q

What are Fuggles and Goldings? What country are they most associated with?

A

Hops - United Kingdom

62
Q

Name two requirements needed for a bottle to be labeled “Authentic Trappest Product”?

A

Production carried out under the supervision of monks or nuns

Products are made within the immediate surroundings of the abbey

Profits go to monastic community or charitable works

63
Q

What is the name of the enztme released during the malting process?

A

Amylase

64
Q

What is another name for California Common? Describe the style?

A

Steam Beer - lager fermented at warmer temperatures

65
Q

Grist for German wheat beers must be made up of at least what % of wheat?

A

50%

66
Q

Name four styles of wheat beer?

A

Hefe Weizen

Dunkel / Dark Weizen

Kristall Weizen

White Beer

67
Q

What additional ingredients are often used in the production of White Beer?

A

Orange peel

and/or

Coriander

68
Q

What are the noble hop varietals and where do they come from?

A

Hallertauer Mittelfrüh
Tettnang
Spalt
(all from Germany)

Saaz - Chech

Beer (2 decks)

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