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2019 MS Alexis Iaconis > Beer And Sake Making > Flashcards

Beer And Sake Making Flashcards

1
Q

What is “Miyamizu?”

A

A water source that was found to produce high quality sake and attracted many producers to the region in Nada-Gogo in the Hyogo prefecture. Hyogo has the most sake producers of any prefecture.

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2
Q

What is “Futsu-shu?”

A

This is the term for “table wine” in Japanese in relation to Sake

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3
Q

What is Tokutei meisho-shu?

A

This is special designation sake.

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4
Q

What is Junmai daiginjo-shu?

A

Rice, koji rice, milled until 50% is remaining.

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5
Q

Daiginjo-shu is which style of sake?

A

This is rice with brewers alcohol added. 50% of the rice has been milled away.

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6
Q

Junmai ginjo-shu is which type of sake?

A

Rice that is milled below 60%. Rice and Koji are the only ingredients.

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7
Q

Describe ginjo-shu sake?

A

Rice, koji, alcohol. The rice is milled below 60%.

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8
Q

What is tokubetsu honjozo-shu?

A

Rice, koji and alcohol. The rice is milled below 60% and this is a special designation sake meaning there was a special brewing method.

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9
Q

How much of the rice is milled away for the Junmai style of sake?

A

30% is milled away leaving 70%. Just rice and koji are used.

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10
Q

What is the honjozo style of sake?

A

This has 70% of the rice remaining after milling. It is made with rice, koji and alcohol.

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11
Q

What is the kimoto method?

A

This is gridding rice to a paste- in the traditional method to make a starter mash.

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12
Q

What is the Yamahi method?

A

This skips the step of the starter mash. It is a slower method that is used for specialty brews. Starter mash = “Yama-oroshi.”

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13
Q

What is sokujo?

A

“Quick fermentation,” a modern method for making starter mash. Lactic acid is added to the starter.

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14
Q

What is muroka?

A

Unfiltered, or not carbon filtered sake.

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15
Q

Seishu indicates what?

A

This is a legal term for for clear/clean

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16
Q

What is Koshu?

A

Aged sake

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17
Q

Shiboritate is what?

A

Freshly pressed sake that is shipped without the traditional 6 months aging.

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18
Q

What is fukurozuri?

A

Separating the lees by hanging in bags. This sake is sometimes called “shizukuzake” meaning “drip sake.”

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19
Q

Define jizake

A

Locally brewed, like a microbrew beer.

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20
Q

What is Kuroshu?

A

Sake made from unpolished rice. More like a rice wine.

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21
Q

Define teiseikaku

A

A high polishing ration of 80%

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22
Q

What is kasu?

A

Pressed sake lees

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23
Q

What is shikomimizu?

A

This is the water that sake is brewed with. Water is used many places during the brewing process. This is the water that is directly added to sake.

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24
Q

What is Krausening?

A

A traditional German method for carbonating beers without using sugars or adjuncts. Actively fermenting malt wort is added to the fermented beer to provide that malted sugars for carbonation.

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25
Q

What are the noble hop varieties?

A

Hallertauer Mittelfruh
Tettnang
Spalt
Saaz

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26
Q

What is the whirlpool method in terms of beer making?

A

This is adding hops in a post-boil steep to the beer. Extracts oils from the hops and not bitterness. The hops are steeped below boiling usually below 176 degrees. The hops are isomerized, preserves the hop oils and doesn’t add more bitterness.

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27
Q

What is dry-hopping?

A

Adding dry hops to the beer between fermentation and packaging. The hops get metabolized with the yeasts. Single-dry hop addition before the end of fermentation, or double dry hop addition with a portion during active fermentation and remaining hops after active fermentation. Adding hops during the active fermentation is how New England IPAs or hazy ales are made. This method extracts more citrus notes from the hops, using the oils, rather than all the bitterness.

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28
Q

How do you get the most bitterness out of hops?

A

By boiling them with the wort. Long boil addition gets the most bitterness. Hops utilization falls off below 176 degrees.

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29
Q

What is a hop back?

A

Used by English breweries. The wort is run from the kettle through a container filled with whole leaf hops. Hops act as a filter and the wort is clearer into the fermentor.

30
Q

What is a mash bill?

A

Materials that brewers use to produce wort that is fermented into alcohol.

31
Q

What is the difference between a wash still and a spirit still?

A

This relates to Scotch whiskey production and the copper pot stills. This is a two-step process and the two stills work together. Alcoholic fermentation of the wash (beer) to 8-10%. The wash still distilled with wash. It boils at 173 degrees which is the evaporation of ethanol. After four hours all the alcohol is collected in the low wines receiver. After distillation the low wines are 20-25%. The sole purpose of the distillation is to reduce the liquid to 1/3.
The spirit still takes 8 hours. It works the same way as the wash still. It separates the fore shots (volatile compounds and ethyl acetate and volatile esters). These are all redirected to the spirit safe and not let into the spirit receiver. The aggressive forshots are transformed into aromatic substances through catalytic reactions with the copper of the spirit still. No alcohol is wasted. After the forshots have been collected, the stillman changes the flow direction in the spirit safe and leads the middle cut into the spirit receiver.

32
Q

Why are copper pot stills more common in Scotch production?

A

Creates beneficial catalytic reactions
Resistance to corrosion
Whiskey is refined and stripped of unwanted odors and flavors
Thermal conductivity

33
Q

What is a Saladin box?

A

More modern way of malting grains rather than spreading them on the floor of the malting rooms. Can layer the grains 1 meter thick. Great for large scale malting.

34
Q

What is the process of malting grains?

A

Soaking, germination process stops as the formation of the germ uses up the sugar from the malt. Germination is stopped by heating and drying the malt. heating the grains to more than 70 degrees destroys the enzymes released by the grain for germination. Afternoon drying, the grains are coarsely ground in the malt mill so sugar can be extracted with hot water. The malting process produced the enzyme amylase in the grain which splits the starch into various sugars.

35
Q

What is a mash tun?

A

The fermenting tank for the malted grains and water. More modern version is a latter tun.

36
Q

What is Schwarzbier?

A

This is a dark lager which is a specialty of Bavaria.

37
Q

What is Munich Dunkle?

A

This is a dark, malty lager. Classic brown lager of Munich.

38
Q

What is Eisbock?

A

Fermented beer is cooled to sub frozen temperatures and then the frozen water crystals are sieved out to concentrate the beer.

39
Q

Name some English hop varieties.

A

Challenger
Golding
Fuggle
Northern Brewer

40
Q

Name some American hop varieties?

A

Citra, Lotus, Simka, Cascade

41
Q

What is a bright tank?

A

A bright tank is a dish-bottomed pressure-rated temperature-controlled tank used to hold beer in preparation for packaging.

42
Q

What are the elements of a pot still?

A

Pot- where the wash is heated
Swan neck-where the vapors rise and reflux
Lyne arm- transfers the vapor to the condenser
Condenser- cools the vapor to yield the distillate

43
Q

What are two other names for sake?

A

Nihonshu and Seishu

44
Q

What is shikomimizu?

A

The water that sake is brewed with. Water is used many places during the brewing process and this is the water that is directly added to the sake.

45
Q

What is Krausening?

A

Traditional method of carbonating lagers by adding freshly fermenting wort to beer that is ready to bottle. Prevents the problem of yeast going dormant and also cleans up the flavor by reducing diacetyl aldehydes.

46
Q

Where is Tynt Meadow?

A

This is a Trappist Brewery in St. Bernard England

47
Q

What is the grain that Chinese baiju is made from?

A

Sorghum

48
Q

What is a gueze?

A

A bottle-conditioned blend of young and old lambics, usually at a ratio of one third to two thirds. Young lambic still has some RS which allows for a secondary fermentation in the bottle that builds a high natural carbonation.

49
Q

What is a “faro?”

A

This is a version of a lambic that is relatively low in alcohol and is sweetened with caramelized brown candy sugar. It is often made from a half-and-half blend of regular lambic and Biere de mars. Originally faro was the cheaper “working class” version of lambic, but now it is hard to find.

50
Q

What is lautering?

A

Lautering is a method of separating sweet wort from spent grains. The entire stirred mash is transferred from the mash tun to the lauter tun using a pump. The mash settles and the wort is drawn off the bottom and returned to the top of the mash bed in a process called recirculating.

51
Q

What is sparging?

A

Sparging is the spraying of fresh hot brewing water onto a mash to rinse out the residual sugars. It is essential to achieving desirable efficiency of sugar extraction.

52
Q

What is a Saison?

A

In French means “Season.” This is a farmhouse style ale and is traced to the French speaking area of Belgium known as Wallolia. Biere de Garde is the French equivalent. Saisons are dryer and have more hop character.

53
Q

What is an oast house?

A

A building designed for drying hopes before they are sold.

54
Q

What is pitching?

A

Pitching is the process of adding years to wort to start the fermentation.

55
Q

What is “underletting?”

A

It is a technique used by brewers during run-off or lautering as a method of freeing up a mash bed that has collapsed, set or stuck.

56
Q

What are two other words for Sake?

A

Seishu

Nihonshu

57
Q

What is Arukouru Tenka or Aruten?

A

This is the category of sake with spirit added

58
Q

Santoh, Nittoh, Ittoh, Tokuto, and Tokujo refer to?

A

These are different grades of sake rice after harvest. Tokuto and Tokujo are the highest grade of rice. Tokutei-meisho-shu is a term given to premium sakes that are made from rice that has one of these top two grades.

59
Q

Seimaiki refers to what in sake production?

A

This is the term for a rice miller

60
Q

What is Kaori?

A

This is sake that has a semi - buai of very low- 9% or less remaining.

61
Q

What does karashi kikan refer to?

A

The steaming and cooling period for the rice

62
Q

What are three methods for starting a sake fermentation?

A

Yamahi- native fermentation, slower
Sokujo- faster way of adding lactic acid
Bodaimoto- old traditional way

63
Q

What are two ways to press sake mash?

A

Assakuki- the accordion press

Fune- wood box with Shiboritate fukuro bags- more delicate way.

64
Q

What does Arabashiri refer to in sake making?

A

First run

65
Q

What does “nakagumi” refer to?

A

Taken from the middle- considered the best part of the sake- during pressing. Arabashiri is the first run, and “seme” is the final run.

66
Q

What is “Shinshu?”

A

Sake which is released from the current brewing year.

67
Q

What is Koshu?

A

Aged sake- ogoshu is extra aged sake.

68
Q

How are the sakes from the Northern and Southern areas of Japan different?

A

Northern: cooler climate with harder water means more delicate, drier and leaner style.
Southern: Rounder, richer sakes from the softer water in the south.

69
Q

How would you designate a single place of origin sake?

A

“Ki-ippon” for Junmai level sake only.

70
Q

What are the globally recognized GIs for sake?

A

Yamagata

Hakusan Kikusake

2019 MS Alexis Iaconis (48 decks)

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