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Master Sommelier Theory > Beer & Cider > Flashcards

Beer & Cider Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

How does the malting process work?

A

Grains are steeped to germinate, allowed to sprout until one inch length producing amylase (starch into sugar), then roasted

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2
Q

What 2 sugars are produced when malting grains?

A

Maltose and Dextrin

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3
Q

Define Cask Ale

A

unpasteurized draught beer

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4
Q

What types of yeast produce lambic beers?

A

Brettanomyces bruxellensis
Brettanomyces Lambicus
Saccharomyces Cerivisae

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5
Q

Kolsch

A

(Cologne) - ale fermented as a lager

EXAMPLES: 
Fruh, 
Reissdorf, 
Dom, 
Krankshaft (Metropolitan), 
Sierra Nevada
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6
Q

Pilsner

A

bottom-fermented, cold conditioned sometimes for several months

EXAMPLES: 
Pilsner Urquell, 
Budvar, 
Beck’s, 
Bitburger, 
Stiegl, 
Lapin Kulta (Lapland - Finland)
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7
Q

Saison

A

light colored summer beer

bottle conditioned, yeast character with high carbonation, might have spices

from Hanau province in Belgium

EXAMPLES: 
Dupont (Belge), 
Ommegang Hennepin (NY), 
Allagash, 
BFM (SUISSE - Brasserie Franche Montagnes)
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8
Q

Weissbeer

A

min. 50% wheat (German law) up to 60%
cloudy
clove and banana flavor

EXAMPLES: 
Schneider Weisse, 
Maisel’s Weisse, 
Weihenstephaner, 
Schlafly

SERVICE :
“Schwenk” the yeast in the bottom of the bottle and pour it on top of the foam

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9
Q

Witbier

A

usually 40% unmalted wheat with coriander and orange peel

EXAMPLES: 
Hoegaarden (Belge), 
Allagash White, 
Blanche de Chambly (Unibroue), 
Hitachino Nest White Ale (Japan), 
Avery White Rascal (Boulder, CO)
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10
Q

Geuze

A

mix of 1 year and 2-3 year old lambics, refermented with aged hops [finishes in the bottle]

EXAMPLES: 
Hanssens, 
Girardin, 
Boon, 
Cantillon, 
Lindemann’s
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11
Q

Farro lambic

A

lambic brewed with lighter beer and candy sugar

EXAMPLES:
Lindeman’s,
Girardin,
3 Fonteinen

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12
Q

Kriek lambic

A

refermented with sour morello cherries

EXAMPLES: Cantillon, Lindemann’s

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13
Q

Mars lambic

A

mild lambic brewed with used malt, fermented in bottle

EXAMPLES: Lindeman’s, Girardin, 3 Fonteinen

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14
Q

Tripel

A

Strong blonde brewed with candy sugar

EXAMPLES: 
Tripel Karmeliet, 
Chimay Tripel, 
Victory Golden Monkey (PA), 
Delirium Tremens
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15
Q

Quad

A

Rich and warming

EXAMPLES:
Westvleteren 12,
Rochefort 10,
St. Bernardus 12

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16
Q

IPA

A 
EXAMPLES: 
Worthington White Shield (UK), 
Dogfish Head 90 Minute, 
Pliny, 
Lagunitas, 
Zombie Dust, 
Bell’s Two Hearted, 
Drake's
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17
Q

Pale Ale

A 
EXAMPLES: 
Young’s Special London, 
De Ranke XX Bitter, 
Sierra Nevada, 
Smuttynose Shoals (NH), 
Drake’s, 
Off-Shoot,
Cooper’s (AUS), 
Little Creatures (AUS)
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18
Q

Barleywine

A

strong, rich, generously malted ale - medium hop and high alcohol (18th century england) - “Old Ale”

EXAMPLES:
Anchor Old Foghorn,
Sierra Nevada Bigfoot

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19
Q

Dortmunder

A

coal miner’s beer - deeper, maltier pilsner

EXAMPLES:
Dortmunder Export,
Dortmunder Gold (Great Lakes)

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20
Q

Belgian Lager

A

De Konink - local beer of Antwerp - served in a “bollekin” or “ball” with good amount of foam,

Jupiler (InBev) - from the town of Jupille near Liege - favorite brand of Belgians for everyday drinking

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21
Q

Marzen/Festbier

A

malty lager, brewed in the spring lagered in the summer

EXAMPLES:
Ayinger,
Spaten,
Sierra Nevada Festbier

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22
Q

Bock (Doppelbock/Maibock)

A

strong, dark lager with malty profile (traditionally brewed in einbeck, “bock” = billygoat)

“liquid bread” for the fasting mocks - doppel

EXAMPLES:
Sam Adams Double Bock,
Bell’s Consecrator

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23
Q

Dunkel

A

Dark lager - weizenbock - brewed with darker malts

EXAMPLES:
Erdinger,
Schneider Aventinus,
Hacker Pschorr

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24
Q

Schwarzbier - black lager

A

Herold Black Beer (Prague)

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25
Q

Vienna Style Lager

A

copper to reddish brown, low to medium hop w/ notable toasted and malt character

EXAMPLES:
Stiegl,
St. Georgen,
Zippier

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26
Q

Munich Helles

A

pale gold beer, rounder and fuller than light lager or pilsner with touch of sweetness and hop spice

EXAMPLES:
Spaten,
Augustinerbrau Munchen

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27
Q

Amber Lager

A

adapted from Vienna Lager

EXAMPLES: 
Sam Adams Boston Lager, 
Brooklyn Lager, 
Yeungling, 
Great Lakes Elliott Ness
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28
Q

Berliner Weisse

A

high carbonation, oft unfiltered, yeast and lactic acid character - often brewed with fruit - little to no hop character - low in alcohol, maltiness, and bitterness

EXAMPLES: 
Weihenstephaner Kristall Weissbier, 
Schultheiss, 
Berliner Kindl Weiss, 
New Glarus, 
Firestone Bretta
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29
Q

ESB

A

Fuller’s

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30
Q

Gose

A

Goslar Germany - Goslar River salty water (brewed with salt and coriander) malted barley, malted wheat, no hops

[brewed in Leipzig]

EXAMPLES:
Ritterguts,
Offshoot Troublesome,
Anderson Blood Orange Gose

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31
Q

Kvass

A

rye-based Russian beer fermented with fruit juices

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32
Q

Altbier

A

top-fermented at cool temperature - darker, slightly more hop-kissed than kolsch

[brewed in Dusseldorf]

EXAMPLES:
Uerige,
Schumacher,
Diebels

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33
Q

Rauschbier

A

smoked malt

[produced in Bamberg (Franken)]

EXAMPLES: 
Schlenkerla, 
Rauchenfelser Steinlager, 
Moku Moku (Japan), 
Alaskan Smoked Porter
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34
Q

Porter

A 
EXAMPLES: 
Deschutes Black Butte, 
Great Lakes Edmund Fitzgerald (Cleveland),
Zywiec Porter, 
Synebrychoff (Helsinki)
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35
Q

Stout

A 
EXAMPLES: 
Guinness, 
Murphy’s, 
Left Hand Milk Stout (Denver), 
Deschutes Obsidian, 
North Coast Old Rasputin, 
Asahi, Okhotsk (Japan), 
Dragon Stout (Jamaica), 
Lion Stout (Sri Lanka), 
Samuel Smith Oatmeal Stout (Yorkshire)
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36
Q

Rheinheitsgebot

A

Barley, Water, Hops - 1516

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37
Q

Minimum % wheat in a Weissbeer

A

50%

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38
Q

4 styles of wheat beer

A 
Hefe Weizen, 
Dunkel (dark), 
Kristall Weizen (filtered to be clear), 
Weiss Bier - Weizen bock (lager), 
Berliner Weisse (carbonation and lactic), 
Gose
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39
Q

What is wort?

A

Sugar rich liquid derived from malted grain

40
Q

What is grist?

A

cracked or ground malted grain

41
Q

type of yeast in an ale

A

s. cerivisae

42
Q

yeast in lager (bottom ferment)

A

s. pastorianus or carlsbergensis

43
Q

name a style of lager

A 
german pils, 
bohemian pils, 
munich helles, 
bock,
maibock,
doppelbock,
dortmunder
44
Q

beer made with spoilage bacteria (brett, pediococcus)

A

lambic, sour beer

45
Q

beer not traditionally made with hops

A

gruit ale - precursor to modern

2 Druids

46
Q

dry hopping

A

after the boil and fermentation - usually 3 different stages, more flavor from essential oils

47
Q

hop back

A

layer of fresh hop flowers in a chamber - also filter protein and hop solids

48
Q

abbey ale

A

made outside the walls of a trappist brewery

49
Q

3 producers of Trappist beer

A 
Chimay, 
Westmalle, 
Orval, 
Achel (no more living monks), 
Westelvetren, 
Rochefort
50
Q

Sole Trappist Brewery in the USA

A

St. Joseph’s Abbey in Spencer, MA (2013)

51
Q

Most common hop strains in the USA

A

Cascade,
Chinook,
Centennial - (Citra, Simcoe, Mosaic, Fuggle, Kent Golding)

52
Q

Oldest continually operating brewery in the World?

A

Weihenstephaner est. 1040

53
Q

Name 2 lambic producers

A

Lindemans,
Cantillon,
Boon,
Rodenbach (Flemish ale - similar to red wine)

54
Q

4 styles of Lambic

A

Geuze (1 year and 2-3 year old beer with aged hops),

Mars (reused malt from previous ferment),

Faro (mix of lambic and light beer, Belgian Candy sugar added),

Fruit

55
Q

California Common

A

lager fermented at higher temperature

56
Q

Top selling beer in US

A

Bud Lite

57
Q

Who harvests the most hops in the USA?

A

Yakima Valley, WA

58
Q

Top selling beer in world

A

1 Stella Artois, #2 Corona, #3 Heineken

59
Q

Function of Hops

A

Preservative,

imparts bitterness to balance sweetness of malt,

IBUs

60
Q

Amylase

A

enzyme that converts starch into maltose and dextrin

61
Q

What is sparging

A

Once the wort liquid is washed off the grains, you can rinse the grains with water to extract more

62
Q

wet-hopping

A

freshly gathered hops (hours),

not dried - captures the most pure aromas

63
Q

Saint Bernardus

A

located in Watou - (formerly affiliated with St. Sixtus Monastery) modelled on Westvleteren beers

64
Q

Orval

A

“Vallee d’Or” in the Ardennes forest, occupied by monks since 1010

65
Q

Dubbel and Tripel styles popularized by?

A

Westmalle

66
Q

What term is used more often than Quadruppel bier?

A

Grand Cru

67
Q

Youngest Trappist brewery?

A

Mount St Bernard (2018) - England

68
Q

Oldest Trappist brewery?

A

Achel - Belgium - (no longer any living monks)

Trappist association founded in 1997

69
Q

11 Trappist breweries in production (?)

A 
Chimay, 
Koenigshoefen (La Trappe), 
Westmalle, 
Orval, 
Rochefort, 
Westvleteren, 
Achel, 
Tre Fontane (Italy), 
Mount St. Bernard (UK), 
St. Joseph’s Abbey (USA - MA), 
Stift Engelszell (Austria)
70
Q

German law requires what % wheat instead of barley

A

50%

71
Q

Service temp for lager

A

48-52

72
Q

Service temp for ale

A

54-58

73
Q

Four Noble Hops

A

Saaz, Tuttnang, Hallertau, Nuremburg

74
Q 
Skol, 
Tusker, 
Kronenbourg 1664, 
Moretti, 
Kingfisher, 
Snowbeer, 
Singha, 
Tiger beer, 
Hoegaarden, 
Red Stripe, 
Heineken
A 
Brazil, 
Kenya, 
France, 
Italia, 
India, 
China, 
Thailand, 
Singapore, 
Belgium, 
Jamaica, 
Netherlands
75
Q

What is “keeving”?

A

a natural, traditional method of sweetening cider

pectin gel traps nitrogen and is removed, starving the wild yeast. fermentation stops early leaving the natural sugars from the apples themselves. no sugar or sweetener is added.

most common in French cidre bouché, not as common in UK commercial ciders

76
Q

Cider PDO’s from Spain

A

Sidra de Asturias (Trabanco, Fonciello),

Euskal Sargadoa / Basque (Gurutzeta)

77
Q

Cider PDO’s from France

A

Pays d’Auge (Dupont),

Poire Domfront (Fernand et Freres),

Cornouaille (Manoir de Kinkiz),

Cotentin (Herout)

78
Q

England ciders

A

Gloucestershire (Summer’s)

Worcestershire (Knight’s)

Herefordshire (Stowford Press)

79
Q

Welsh Cider

A

Black Dragon

80
Q

French Cider

A

Cidre de Normandie,

Cidre de Bretagne

81
Q

Spanish Cider

A

Basque Cider (Isastegi, Astarbe, Zelaia, Txopinondo)

82
Q

German Cider

A

Hessiche Apfelwein (Muller)

83
Q

American Cider

A

Ace (Sonoma),

Woodchuck (Vermont),

Shacksbury (Vermont),

Farnum Hill (New Hampshire)

84
Q

Australian Cider

A

Black Rat (Adelaide),

Mercury (Tasmania)

85
Q

Largest cider producer in the world

A

Strongbow (Herefordshire, England)

86
Q

What is a Burton Ale?

A

London name for an “old ale” - strong, malty beer usually brewed in the winter months

87
Q

What is an Eisbock

A

Specialty of Kulmbach district in Bavaria

A bock lager is frozen and the water ice removed to make a stronger beer

88
Q

How is cider pressed?

A

the cider is mashed and ground into an applesauce like texture and then poured onto forms covered in nylon.

a stack of these forms is called “a cheese” and the mechanical pressing which presses down to release the juice is called a “wring”

89
Q

What varieties of apple are used for cider?

A

neutral, aromatic, astringent, tart

90
Q

The greater the difference between original gravity and final gravity…

A

The higher the alcohol and drier the beer style

91
Q

Fasting monks drank this style of beer, also known as “liquid bread”

A

Doppelbock

92
Q

What is Krausening?

A

A carbonation method traditional to Germany.

Add actively fermenting wort to a fully fermented beer - providing sugar for secondary fermentation.

93
Q

What does SRM stand for?

A

Standard Reference Method

Attenuation of light passing through 1 cm of beer

2 -lager, pilsener, berliner weisse 
3 -blonde ale 
4 - weissbeer
6 - IPA
8 - saison
10 - ESB
17 - dark lager, marzen, amber
20 - bock, dunkel, brown
24 - porter, doppelbock
29 - stout
35 - baltic porter
40+ - russian imperial stout
94
Q

What is a hopback?

A

introducing fresh hops to a beer after the boil to retain fresh aromas

95
Q

What is a Grisette?

A

Belgian wheat beer - funky, sour and usually dry hopped or late hopped

96
Q

What is a coolship?

A

A large container for cooling wort

97
Q

How should you serve a Lambic beer?

A

LAMBIC in a TALL TUMBLER, pour out some of the sediment first. Then pour slowly in a continuous motion.

KRIEK is served in a BRANDY GLASS.

FRAMBOISE is served in a CHAMPAGNE FLUTE.

Master Sommelier Theory (68 decks)

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