Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Service > Beer and Sake > Flashcards

Beer and Sake Flashcards

1
Q

What are the ingredients for beer

A

Water, yeast, a starch source (usually barley) and hops

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is hops

A

A flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What types of beer use wheat as the starch source

A

Hefeweizen and White Beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the Reinheitsgebot

A

Bavarian Purity Law- codified barley, hops and water as the three ingredients authorized for beer production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are diastase and amylase

A

The enzymes produced from the sprouting grain (he usually barley); amylase converts the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the differences between top fermenting yeasts and bottom fermenting yeasts in beer production

A

Top fermenting yeasts are used for ales, they prefer warmer temperatures, ferment quickly and result in fruity, richly flavored beers. Bottom fermenting yeasts are used for lagers, they ferment slower, at lower temperatures and result in lighter, cleaner beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Lambic beers

A

Specialty of Belgium, spontaneously fermented in open top containers with native wild yeasts (Brettanomyces bruxellensis and lambicus) aged up to three years in cask, distinctly sour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Koji-kin

A

Aspergillus oryzae- the mold that, along with yeast, accomplishes the MPF (multiple parallel fermentation) in sake, where starch is converted to sugar and sugar to alcohol simultaneously

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Shinpaku

A

starchy heart of the rice grain, produces the best sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Seimaibuai

A

The degree to which rice has been polished (milled) before brewing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Honjozo

A

Sake with a slight amount of pure alcohol added before pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Ginjo

A

60% remaining, sake will be honjozo in style

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Junmai Ginjo

A

No distilled alcohol added, 60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Junmai Daiginjo

A

No distilled alcohol added, 50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Daiginjo

A

50% remaining, honjozo in style

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Moromi

A

fermenting mash

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Nihonshudo

A

sake value meter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the two ingredients necessary for MPF

A

Koji-kin, which converts starch to sugar, and yeast, which simultaneously is converting sugar to alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Tokkuri

A

ceramic, narrow neck flask from which sake is poured into cups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Ochoko

A

Small cylindrical vessels used as cups for sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Namazake

A

Unpasteurized sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Nigori

A

Unfiltered sake

23
Q

Taruzake

A

Sake aged in wooden barrels

24
Q

Jizake

A

Sake from a smaller kura (brewery)

25
Q

Genshu

A

Undiluted sake

26
Q

fractional distillation

A

technique of separating two liquids with different boiling points

27
Q

What are the main differences between a pot still and a continuous still

A

Pot still uses direct heat while continuous still uses steam; continuous still sacrifices flavor for a cleaner spirit

28
Q

What type of still is usually used for vodka

A

Continuous, and also filtered with charcoal to make it extra clean

29
Q

What is the minimum ABV for vodka in the EU

A

37.5%, also must state products used if not made from potatoes or grain

30
Q

Chopin

A

Polish potato vodka

31
Q

Ikon and Stolichnaya

A

Russian vodkas

32
Q

Acquavit

A

Scandanavian liqur made from fermented potato or grain and flavored with aromatics, basically flavored vodka

33
Q

The main styles of gin

A

London Dry Gin, Genever, Plymouth, Old Tom

34
Q

Which gin incorporates a minimum 15% malt wine

A

Genever, it is also sometimes aged in oak casks

35
Q

Uisgebeatha

A

water of life in Gaelic, whiskey is derived from this name

36
Q

What is the requirement to be called Bourbon Whiskey

A

51% corn, aged in charred new oak casks; 2 years with no additives is “straight” bourbon, if aged less than 4 years must state length of aging on the bottle

37
Q

Where is 95% of Bourbon whiskey produced

A

Kentucky, mostly in Bourbon county

38
Q

What whiskey by law must be filtered with maple charcoal prior to aging and manufactured in that state

A

Tennessee Bourbon, it is also 51% corn and aged in charred new oak casks like Kentucky Bourbon. It is sour mash (portion of spent mash incorporated into newly fermenting mash)

39
Q

Sazerac and Rittenhouse

A

American Rye whiskies, distilled from 51% rye and aged in charred new oak barrels for a minimum of two years

40
Q

What type of barrels do Scotch producers use

A

Used bourbon and sherry casks

41
Q

What are the attributes of a Pot Still

A

Used for richer, generally wood aged spirits, slower, gentler distillation with more flavor, greater skill needed to use, hand labor makes it more expensive than a continuous still; spirits made with this include Scotch, Cognac and Armagnac

42
Q

Islay scotch

A

most strongly flavored (peat and sea air brine)

43
Q

Highland scotch

A

elegant balance of heather and peat

44
Q

Campbeltown

A

elegant peat, soft and floral, only 2 distilleries

45
Q

Lowland

A

lightest scotch, used for blending

46
Q

Where are Oban, Glenmorangie, Dalwhinnie and Dalmore

A

Highland

47
Q

Glenlivet, Glenfiddich and Macallan are where

A

Speyside

48
Q

Glen Scotia, Glengyle and Springback are where

A

Campbeltown

49
Q

Where is Talisker

A

Isle of Skye

50
Q

Ardbeg, Lagavulin , Laphroaig

A

Islay, the most peaty, smoky style of Scotch

51
Q

Why is Irish whiskey lighter than Scotch whisky

A

They do not use peat in their fires, and they use a large amount of unmalted barley

52
Q

Brandy

A

Defined by the EU as a distillation of wine, not pomace, minimum ABV of 36% and minimum oak aging period of six months

53
Q

What is yamada nishiki

A

Superior rice used for sake production

54
Q

Namesake

A

Raw, unpasteurized sake

Service (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions