Beer, Cider

Question 1

Bavarian Purity Law

Answer 1

“Reinheitsgebot” allowed these ingredients for beer production:

Water
Barley
Hops

the action of yeast was undiscovered when the Act passed in 1516

Question 2

What are the major steps in the beer making process?

Answer 2

1. grain is malted - it is steeped in water, and allowed to germinate / sprout. this is “green malt”
   - as it is germinated, an enzyme called amylase is produced, which converts the starch into fermentable sugars
2. this green malt is roated in a kiln, to stop further growth
3. the malt is ground or cracked in a mill to produce grist
4. the grist is combined with hot water in a mash tun, converting and extracting sugar from the malt, resulting in the wort, which is rich in flavor, sugar, and color.
5. wort + sparge + hops added to copper and boiled for 1-2 hours
6. wort is cooled to appropriate temperature for desired style, yeast is added, fermentation starts.
7. final product may be pasteurized, filtered before bottling

Question 3

What is sparge in beer production?

Answer 3

Sparging is the rinsing of the mash grain to extract sugars, can also extract bitterness. the water used to rinse is the “sparge” and is added back to the wort

Question 4

What effect does boiling the wort have?

Answer 4

Boiling the wort stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate.

Question 5

Define Lambic beer

Answer 5

Belgian beer spontaneously fermented in open-top containers with native wild yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus. Classic lambics are 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.

Traditionally from Belgium, from the area around Brussels and the Zenne River Valley.

Producers: Lindemann’s Framboise, Drie Fonteinen [Oude] Gueuze , Brasserie Cantillon

Question 6

Define Gueuze

Answer 6

Gueuze is a style produced by mixing one-year-old lambics with beers that have aged for two to three years. The blend, which contains fermentable sugars from the young lambic, is then refermented in the bottle, giving the beer its sparkle and the moniker Brussels Champagne.

Question 7

List at least 5 styles of Ale

Answer 7

Brown
Pale
Scotch
Mild
Burton
Old
Belgian
Trappist
Abbey
Stout
Porter

Question 8

List at least 5 styles of Lager

Answer 8

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

Question 9

What is a California Common?

Answer 9

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

Question 10

What is a kolsch?

Answer 10

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

around 24 IBU

Question 11

What is a Kvass?

Answer 11

rye-based Russian beer usually fermented with fruit juices

Question 12

What is a Rauchbier?

Answer 12

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

made with a large portion of malt that’s been smoked over the flames of a beechwood-fueled fire.

Question 13

Where did saison beer originate?

Answer 13

Hainaut Province in Belgium

Question 14

Name 2 Austrian beers

Answer 14

Gösser (Leoben, Styria)
Ottakringer (Vienna)
Schloss Eggenberg (Vorchdorf, Upper Austria)
Stiegl (Salzburg)

Question 15

Name 2 German beer brands

Answer 15

Weihenstaphaner
Ayinger
Bitburger
Erdinger
Paulaner

Question 16

Name 2 Belgian beer brands

Answer 16

Bavik
Chimay
Delirium Tremens
Duchesse de Bourgogne

Question 17

Porter vs Stout- what’s the difference?

Answer 17

Porters are made with malted barley to achieve their signature flavors (chocolate, coffee), while stouts often use roasted un-malted barley. Porters are typically lighter in body than stouts

stouts were originally called Stout Porters- a heavier style of porter. the porter part was eventually dropped

Question 18

List 3 common hop varieties

Answer 18

Citra
Cascade
Mosaic
Magnum
Amarillo
Centennial
Simcoe
Saaz

Question 19

Spanish cider appellation?

Answer 19

Sidra de Asturaias DO

Question 20

French cider appellations?

Answer 20

Poire Domfront AOP
Pays d’Auge AOP
Contentin AOP
Cournouaille (Cornwall) AOP

Question 21

Why is perry typically off dry?

Answer 21

Compared to cider apples, pears for perry have a relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, so perry tends to have more residual sugar than cider produced from the fermentation of apples

Question 22

What is the French term for perry? What is the sole AOC for it?

Answer 22

Poire

Poire Domfront AOC

min 40% “white” varieties

Question 23

Coolship

Answer 23

or koelschip - exposes beer to ambient yeasts

Essentially large, shallow troughs that brewers use to cool down beer, coolships have been used way before lambic beer became a style.

For centuries, brewers built crude coolships to cool down beer. People understood the fundamentals of making beer at the time but didn’t understand yeast yet. Eventually, various discoveries around yeast allowed people to understand the nature of bacteria. They introduced new methods to control cooling down beer and fermentation in a closed system with a single yeast strain

sometimes used to denote a lambic style beer made outside of Belgium

Question 24

Framboise

Answer 24

a lambic beer flavored with raspberry

Question 25

Kriek

Answer 25

a lambic beer flavored with sour morello cherries

Question 26

SRM

Answer 26

Standard Reference Method- a color chart for beer. 1 is lightest, pale straw 40+ is basically black measures how much light passes through 1 cm of beer

Question 27

vom fass

Answer 27

on tap (beer) Flasche = in a bottle

Question 28

dunkeles

Answer 28

darker colored beer (german)

Question 29

abtei

Answer 29

german for abbey

Question 30

noble hops varieties

Answer 30

Noble hops are classic European varieties that are responsible for the signature flavors of pilsner and other Continental lagers. The four noble varieties are: Hallertauer Mittelfrüh, Bavaria Tettnang, Lake Constance, Germany Spalt, Spalter, Germany Saaz, Zatec, Czech Republic

Question 31

what is lagering?

Answer 31

lagering is a process that happens after fermentation and before filtration and/or packaging of the beer. storing beer with the yeast at or near freezing temperatures for weeks to months. results in a clean, fresh profile. by doing the following: - reduces any acetic and lactic acids, for instance, to fruity-tasting esters - reduces acetaldehyde and diacetyl flavors - total residual sugar drops by up to 50% - yeast consumes the remaining oxygen - slowly dissipating carbon dioxide scrubs several unpleasant-tasting compounds out of the beer, including sulfur dioxide, which contributes green-beer flavors; dimethyl sulfide, which gives beer vegetal notes; and hop-derived mercaptan, which is partially responsible for skunk-like off-aromas, especially in beer exposed to light.

Question 32

what is Krausening?

Answer 32

German brewing technique that involves adding fermenting wort to finished beer to create carbonation and refine flavor. It's often used for lagers - provides carbonation - can start or restart fermentation - cleans up green / off flavors

Question 33

what is a hopback?

Answer 33

A hopback is a device used in brewing to add a strong hop aroma to beer by passing the wort through a bed of whole hops just before it enters the fermenter, allowing the extraction of delicate hop oils and aromas that would otherwise be boiled off during the brewing process, resulting in a more pronounced hoppy character without significant added bitterness; it's particularly useful for styles that prioritize hop aroma like IPAs and pale ales.

Question 34

what is dry hopping?

Answer 34

hops are added to beer during or after fermentation, allowing for a stronger infusion of hop aroma and flavor without extracting additional bitterness, typically used to enhance the character of beers like IPAs and pale ales; essentially, it's adding hops late in the brewing process to primarily impact the beer's smell rather than taste. downside- hops are not sanitized, meaning it could theoretically contaminate the beer, but there's not a ton of evidence for this

Question 35

German styles of lager

Answer 35

Pilsner/ Helles Maibock / Traditional Bock Oktoberfest/Märzen/Dunkel Rauchbier Doppelbock / Eisbock Schwarzbier from lightest to darkest

Question 36

German styles of ale

Answer 36

Wheat Ales: Hefeweizen/Dunkelweizen/Weizenbock Altbier Kolsch Berliner Weisse and Gose

Question 37

Berliner weisse

Answer 37

Berliner weisse is a tart wheat beer that is soured through a fermentation with the bacteria Lactobacillus. This bacteria produces lactic acid—the same acid that gives yogurt and sour cream their signature tang. around 5 IBU

Question 38

Gose

Answer 38

soured with the aid of Lactobacillus, but has a couple other ingredients that make it quite unusual: coriander and salt. The final product is cloudy, tart, and spicy around 5 IBU

Question 39

Altbier

Answer 39

top fermented lagered beer specialty hailing from Düsseldorf. fermented cooler than most ales with a yeast that operates best just above the temperatures that are usually reserved for lagers. This process allows rich, nutty, bready malt character to shine alongside a firm, spicy, floral hop bitterness.

Question 40

Belgian styles of Ale

Answer 40

Dubbel (21 IBU) Tripel (31 IBU) Quadrupel Farmhouse Ales (Saison, Biere de Garde) Belgian Strong Ale/ Strong Pale Ale Belgian Blonde Ale Belgian Pale Ale (darker than the strong ale) Witbier Sour Ales (Lambic, Gueuze)

Question 41

Belgian Witbier

Answer 41

Brewed with unmalted wheat, coriander and orange peel, witbier is ultra-refreshing—tart, light in body, moderate in alcohol (think 4.5-5.5% ABV), and with a pleasant balance of citrusy and spicy flavors from the yeast used to ferment it. deep golden color

Question 42

Saison

Answer 42

style originated in Belgium out of a need to provide safe hydration for workers in warm months, use extra grain from fall harvest. pale, highly-carbonated, and super-dry, defined by citrusy aromatics, an assertive peppery yeast character, and a level of floral, earthy hoppiness rarely seen in Belgium 26 IBU

Question 43

Biere de Garde

Answer 43

Belgian style, also made in France. arose out of necessity like Saisons, but different in style - stronger and maltier. comes in blonde, amber, and brune varieties bottle conditioned

Question 44

English bitter - styles

Answer 44

Standard/ordinary bitters are the weakest of the bunch—most weigh in around 3 to 4% ABV. best/special/premium bitter is a bit stronger, tipping the scales in the low to high 4%s. ESB/extra special/strong bitters go up from there, occasionally pushing 6% ABV, but living more commonly in the 5%s.

Question 45

English vs American IPA

Answer 45

English-style IPAs bear very little resemblance to the hop-dominated, explosively citrusy American IPAs. The English hops typically used are less overtly fruity and bright. American IPA are more bitter (around 55 IBU vs 49 English)

Question 46

English Mild

Answer 46

most milds are brown in color and served on draft. They're malty beers with little hoppiness and a fruity yeast flavor that can veer towards buttery in some examples. 3-4.5% abv

Question 47

English Brown Ale

Answer 47

Generally similar to dark milds. caramel, nut, and dried fruit malt flavor. 4.0% to 5.5% abv (for Northern English brown ales).

Question 48

styles of Porters

Answer 48

from lightest to strongest Brown Robust Baltic

Question 49

styles of Stouts

Answer 49

Irish Dry Stout Oatmeal Stout Milk Stout Imperial Stout

Question 50

Oatmeal Stout

Answer 50

english style, brewed with oats to provide a smooth texture alongside a nutty, chocolatey richness. These display varying levels of sweetness, but tend to be richer than dry stout. Their flavor is often likened to that of a coffee with cream.

Question 51

Milk Stout

Answer 51

made with powdered lactose sugar. This stuff cannot be fermented by regular ale yeast, so it leaves behind sweetness and body that soften the roasty bitter edge common in other stouts.

Question 52

Old Ale / Barleywine

Answer 52

english strong beers, sweeter with malty, chocolatey, caramel notes. both often aged

Question 53

Scotch Ale

Answer 53

also known as "wee heavy." These are rich, strong (6-10% ABV) amber or reddish-brown beers that boast some serious malt character. Expect a flavor that's somewhat similar to barleywine—dense and caramelized with some fruitiness and sweetness.

Question 54

International Trappis Association criteria

Answer 54

The beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision. The brewery must be of secondary importance within the monastery and it should witness to the business practices proper to a monastic way of life. The brewery is not intended to be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to help persons in need.

Question 55

Belgian Trappist beers

Answer 55

Brouwerij der Trappisten van Westmalle Brouwerij Westvleteren (St Sixtus) Bieres de Chimay Brasserie de Rochefort Brasserie d'Orval Achel Abbey- lost its Trappist recognition in 2023 because it was sold to a private individual (no longer owned / operated by monks)

Question 56

English Trappist beer

Answer 56

Mount St Bernard Abbey (Tynt Meadow)

Question 57

Flanders Red Ale

Answer 57

or Flemish Red Brown, style of beer from West Flanders, Belgium fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus, which produces a sour character attributable to lactic acid. Long periods of aging are employed, a year or more, often in oak barrels, to impart a lactic acid character to the beer.[1] Red malt is used to give the beer its colour and the matured beer is often blended with a younger batch before bottling to balance and round the character.

Question 58

Light colored beers

Answer 58

Pilsner - SRM 2-7 Witbier, Berliner Weisse Belgian Stron Ale Maibock Vienna Lager Octoberfest - SRM 4-12

Question 59

Light - medium colored beers

Answer 59

American Pale Ale - SRM 6-14 Pale Ale English Golden Ale Bavarian Weizen Bitter, ESB - SRM 8-14

Question 60

Medium - dark colored beers

Answer 60

Märzen - SRM 7-15 Imperial Pale Ale Biere de Garde Dunkel Weizen Amber Ale English Brown Ale - SRM 12-22

Question 61

Dark colored beers

Answer 61

Bock - SRM 15-30 Porter Oatmeal Stout Baltic Porter Foreign Stout Imperial Stout - SRM 50-80

Question 62

non-belgian trappists

Answer 62

Koningshoeven (La Trappe, Netherlands) Stift Engelszell (Austria) Abdij Maria Toevlucht (Netherlands) Tre Fontane (Rome, Italy) Mount Saint Bernard (England)

Question 63

beer barrel size

Answer 63

31 gallons

Question 64

ale yeast

Answer 64

saccaromyces cerevisaie

Question 65

lager yeast

Answer 65

Saccharomyces pastorianus

Question 66

What is the max. production size for a brewery to be considered “Craft” by the Brewer’s Association?

Answer 66

6 million barrels or less per year

Question 67

dry hop vs wet hop

Answer 67

Dry hopping is a process. Wet hop is an ingredient. Dry hopping purpose is to add hops to the fermentation process to increase aroma but not increase bitterness (boiling the wort increases bitterness but does decrease aromatics). Wet hopping is using hops fresh off the vine. Wet hops have more oil and resin than the dried hops typical for use. More grassy flavor.

Question 68

gallons in a keg

Answer 68

15.5 US gallons half a barrrel

Question 69

Lauter Tun

Answer 69

Large vessel with a false slatted bottom and a spigot drain - mash settles and sweet wort drains off (lautering = separating the pre-boil wort from spent grains)

Question 70

Brewers Association definition of a microbrewery

Answer 70

15,000 barrels a year with 75% or more sold off-site

Question 71

how is beer carbonated?

Answer 71

Naturally - through fermenation Forcecd- CO2 or Nitrogen are added

Question 72

Zymurgy

Answer 72

The branch of chemistry that deals with fermentation processes, as in brewing.

Question 73

what type of beer is Dusseldorf known for?

Answer 73

Altbier

Question 74

what type of beer is Cologne known for?

Answer 74

Kolsch

Question 75

when are hops added for max bitterness?

Answer 75

at the beginning of the boil- they release more alpha-acids the longer they boil

Question 76

3 stages of malting

Answer 76

grain is steeped grain germinates (sprouts) grain is kilned (dried)

Question 77

styles of bock

Answer 77

maibock - lightest, also called helles bock bock - copper to rich brown doppelbock- deep gold to dark brown eisbock - ruby to very dark brown. strongest

Question 78

eisbock

Answer 78

Brewed as a Doppelbock, an Eisbock (or “ice bock”) is made by freezing the beer until some of the water begins to freeze (water has a higher freezing point than alcohol). That ice is skimmed off and the resulting brew is stronger. Flavor, body, and alcohol content are all concentrated

Question 79

what is green beer?

Answer 79

beer that is freshly fermented

Question 80

how many gallons in 1 hectoliter?

Answer 80

1hl = 100 liters = 26 US gallons = 22 UK gallons

Question 81

what is conditioning a beer?

Answer 81

allowing pressure to build up in a sealed container, creating carbonation

Question 82

temperature and length of beer pasturization

Answer 82

packaged in bottles or cans: 60 °C (140 °F) for 5 to 20 minutes in keg: 70 °C (160 °F) for 5 to 20 seconds