Beer, Cider Flashcards
Bavarian Purity Law
“Reinheitsgebot” allowed these ingredients for beer production:
Water
Barley
Hops
the action of yeast was undiscovered when the Act passed in 1516
What are the major steps in the beer making process?
- 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 - this green malt is roated in a kiln, to stop further growth
- the malt is ground or cracked in a mill to produce grist
- 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.
- wort + sparge + hops added to copper and boiled for 1-2 hours
- wort is cooled to appropriate temperature for desired style, yeast is added, fermentation starts.
- final product may be pasteurized, filtered before bottling
What is sparge in beer production?
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
What effect does boiling the wort have?
Boiling the wort stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate.
Define Lambic beer
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
Define Gueuze
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.
List at least 5 styles of Ale
Brown
Pale
Scotch
Mild
Burton
Old
Belgian
Trappist
Abbey
Stout
Porter
List at least 5 styles of Lager
Pilsner
Bock (including Doppelbock, Eisbock, Maibock)
Märzen/Fest
Vienna Style
Dortmunder
Black/Schwartz
Munich Helles
Pale Lager
What is a California Common?
lager fermented at warmer than normal temperatures (i.e. Anchor Steam)
What is a kolsch?
ale from Cologne (Germany) fermented at cooler than normal temperatures
around 24 IBU
What is a Kvass?
rye-based Russian beer usually fermented with fruit juices
What is a Rauchbier?
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.
Where did saison beer originate?
Hainaut Province in Belgium
Name 2 Austrian beers
Gösser (Leoben, Styria)
Ottakringer (Vienna)
Schloss Eggenberg (Vorchdorf, Upper Austria)
Stiegl (Salzburg)
Name 2 German beer brands
Weihenstaphaner
Ayinger
Bitburger
Erdinger
Paulaner
Name 2 Belgian beer brands
Bavik
Chimay
Delirium Tremens
Duchesse de Bourgogne
Porter vs Stout- what’s the difference?
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
List 3 common hop varieties
Citra
Cascade
Mosaic
Magnum
Amarillo
Centennial
Simcoe
Saaz
Spanish cider appellation?
Sidra de Asturaias DO
French cider appellations?
Poire Domfront AOP
Pays d’Auge AOP
Contentin AOP
Cournouaille (Cornwall) AOP
Why is perry typically off dry?
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
What is the French term for perry? What is the sole AOC for it?
Poire
Poire Domfront AOC
min 40% “white” varieties
Coolship
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
Framboise
a lambic beer flavored with raspberry
Kriek
a lambic beer flavored with sour morello cherries
SRM
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
vom fass
on tap (beer)
Flasche = in a bottle
dunkeles
darker colored beer (german)
abtei
german for abbey
noble hops varieties
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
what is lagering?
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.
