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Certified Study > Beer & Cider > Flashcards

Beer & Cider Flashcards

1
Q

Name that beer:

A blend of one and two year old Lambics; fermentation concludes in bottle

A

Geuze

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2
Q

Name that beer:

A mild lambic produced by reusing the malt from a previous lambic fermentation

A

Mars

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3
Q

Name that beer:

A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

A

Faro

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4
Q

Name that beer:

Spontaneously fermented (with Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) over a long period of time; aged hops provide antibacterial qualities, not bitterness

A

Lambic

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5
Q

Name that beer:

Lambic flavored with morello cherries

A

Kriek

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6
Q

Name that beer:

Lambic flavored with raspberries

A

Framboise

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7
Q

Name five different styles of lager and the country they originated in:

A

a) Pilsner - Germany/Czech Republic
b) Vienna Lager - Austria
c) Bock - Germany (strong lager)
d) Marzen - Germany (Oktoberfest)
e) Dortmunder - Germany
f) Bohemian Pils - Czech Republic
g) Czech Pils - Czech Republic

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8
Q

Name three different styles of “Bock.”

A

Eisbock
Maibock
Doppelbock

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9
Q

Name four monasteries that produce “trappist” ales.

A

Orval
Chimay
Rochefort
Westmalle

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10
Q

Name that beer:

Flemish and Northern French bottle-conditioned beer

A

Biere de Garde

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11
Q

Name that beer:

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

A

Rauchbier

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12
Q

Name that beer:

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

A

Kolsch

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13
Q

Minimum % of wheat in production of a wheat ale? In Germany? Three styles of wheat beer? Wheat is substituted for?

A

a) 60%
b) 50%
c) Hefeweizen, Dunkel, White beer
d) Barley

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14
Q

Name five different styles of ale and the country they originated in:

A

a) Porter - England
b) Stout - England
c) Pale Ale - England
d) Steam Ale - USA
e) Trappist Ale - Belgium
f) Scotch Ale - Scotland
g) Brown Ale - England

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15
Q

Steam ale from the USA is also known as?

A

California Common

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16
Q

The only Trappist brewery of Austria?

A

Engelszell

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17
Q

The first and only US Trappist brewery?

A

Spencer Brewery

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18
Q

Name a Trappist brewery found in Holland?

A

La Trappe

Zundert

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19
Q

Hops serve which functions in beer making?

A

a) Preservation
b) Aromatizing
c) Bittering

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20
Q

Beers spontaneously fermented in open-top containers with native wild yeasts are known as what?

A

Lambics

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21
Q

The Dubbel, Tripel, and Quadrupel are examples of which of the following?

A

Trappist beer styles

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22
Q

Stouts, milds, bitters, and pale ales are classic styles that originated where?

A

England

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23
Q

The India Pale Ale originated in which of the following countries?

A

England

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24
Q

Which style would most commonly be brewed with fresh fruit such as raspberries, strawberries, or peaches?

A

Lambic

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25
Q

Compared to lagers, ale fermentations are performed at ______ temperatures.

A

Higher

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26
Q

These two countries are the largest in terms of hop production?

A

USA

Germany

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27
Q

Which one of the following yeasts would be most active in the fermentation of a stout?

A

Saccharomyces Cerevisaie

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28
Q

This is the type of yeast used to ferment a lager?

A

Saccharomyces Pastorius

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29
Q

What type of beer is a Dunkel?

A

Dark Lager

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30
Q

What is the name of the dark German lager style whose name literally translates as “Black Beer?”

A

Schwarzbier

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31
Q

What were the 3 original ingredients permitted in the Bavarian Purity Law of 1516 (Reinheitsgebot)?

A

Water
Hops
Barley

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32
Q

To initiate the mashing process, which of the following ingredients is added to the malt?

A

Hot Water

33
Q

If the bacteria Lactobacillus and/or Pedioccus are used in beer fermentation, what results can you expect in terms of flavor?

A

Lower pH and sour character

34
Q

After the barley is germinated, the enzyme amylase is released, which converts the starchy carbohydrates into which two of the following sugars?

A

Dextrin

Maltrose

35
Q

What is the function of a hopback chamber?

A

To introduce fresh hops to the beer after the boil in order to retain fresh aromas lost from boiling

36
Q

The American Adjunct Lager commonly includes small amounts of which of the following ingredients?

A

Rice/Corn

37
Q

Putting a bottom fermented beer through an extended secondary aging at temperatures near freezing is known as?

A

Lagering

38
Q

Dos Equis Amber and Negra Modelo are both examples of which of the following beer styles?

A

Vienna Lager

39
Q

Match the beer style with its city of origin:

a) Altbier
b) Rauchbier
c) Export Lager
d) Gose
e) Helles Lager

A

a) Dusseldorf
b) Bamburg
c) Dortmunder
d) Liepzig
e) Munich

40
Q

The _____ was a beer style known colloquially as “liquid bread,” created in order to sustain fasting monks.

A

Doppelbock

41
Q

What beer characteristic do the SRM or EBC scales measure?

A

Color Density

42
Q

What American wine region also contains the majority of the hops acreage planted in the United States?

A

Yakima Valley

43
Q

Which of the following effects does nitrogenation have on a beer?

A

a) Creamier Mouthfeel
b) More stable head
c) Lower perception of acid

44
Q

A Belgian-style ale brewed with coriander, grains of paradise, and/or citrus peel is known as a:

A

Witbier

45
Q

Name two German beer styles that are distinguished by a slight sour quality created by using Lactobacillus yeasts in fermentation?

A

Berliner Weisse

Gose

46
Q

What are the noble hop varieties?

A

Saaz
Spalt
Hallertau
Tettnang

47
Q

How many ounces of beer does a British, or “Imperial,” pint hold?

A

20

48
Q

The Saison beer style is synonymous with which of the following beer styles?

A

Farmhouse

49
Q

List the proper glassware for the following beer styles:

a) Russian Imperial Stout
b) ESB
c) Belgian Dubbel
d) Saison
e) Pilsner

A

a) Snifter
b) Pint
c) Goblet
d) Tulip
e) Flute

50
Q

The _____ is a beer style produced by freezing a doppelbock base and removing a portion of the frozen water in order to concentrate the final product.

A

Eisbock

51
Q

The birthplace of cider?

A

Normandy

52
Q

This is where production of cider began in the 15th century?

A

Abbeys/Monasteries of Normandy

53
Q

This is the world’s fastest growing alcoholic berverage segment?

A

Cider production

54
Q

Name and descibe the four types of apples used in cider production.

A

a) Bittersweet: high tannin/low acid
b) Bittersharp: high tannin/high acid
c) Sharp: low tannin/high acid
d) Sweet: low tannin/low acid

55
Q

What do bittersweet apples provide in a cider blend? Name one/its origin.

A

a) Structure/flavor

b) Michelin - Normandy

56
Q

What do bittersharp apples provide in a cider blend? Name one/its origin.

A

a) Well-rounded structure

b) Kingston black - England

57
Q

What do sharp apples provide in a cider blend? Name one/its origin.

A

a) Acid

b) Granny Smith - New South Wales (Australia)

58
Q

What do sweet apples provide in a cider blend? Name one/its origin.

A

a) Sugar

b) Fuji - Japan

59
Q

T/F: Pears have more sugar/tannin than apples?

A

True

60
Q

Name the unfermentable sugar found in pears?

A

Sorbitol

61
Q

(2) Top cultivars (clones) used in pear cider production.

A

Blackeney Red

Yellow Huffcap

62
Q

These apples typcally make up the 30-60% neutal base of a cider?

A

Sweets

63
Q

These apples are used for astringency in the cider blemd?

A

Bittersweet

Bittersharp

64
Q

While most ciders are blends, these cultivars may produce single apple ciders? Name two.

A

Baldwin
Dabinett
Kingston Black
Newton Pippin

65
Q

Name (3) ideal growing conditions for producing high quality cider apples.

A

a) Cool climate for acidity
b) Maximum sunlight
c) Moderate summers w/ low humidity
d) Well-drained soils

66
Q

Name, in order, the three top cider producing countries of Europe.

A

a) UK
b) France
c) Spain

67
Q

Name, in order, the three top cider producing states in the USA.

A

a) California
b) Michigan
c) Washington

68
Q

Explain “keeving” in cider production.

A

An artisan method of cider production for making naturally sweet cider; a slow fermentation takes place under a pectin cap (like flor); the liquid between the cap and the sediment at the bottom of the Cuve is extracted and femented

69
Q

Explain “sweating” in cider production.

A

Storing apples in a dry area for several days to several weeks; dehydrates the fruit and raises potential ABV; also helps ease grinding and increases flavor development

70
Q

Give the local dialect for cider in the following countries:

a) Spain
b) France
c) Germany
d) UK/Ireland
e) Italy
d) Belgium

A

a) Sidra, Sagardoa
b) Cidre Doux, Cidre Bouche
c) Apfelwein
d) Cider
e) Vin de Pom
f) Cidre

71
Q

The four PGIs of British cider production.

A

Worcestershire
Gloucestire
Herefordshire
Somerset

72
Q

Name the (2) administrative regions in France where cider is protected/produced.

A

Brittany

Normandy

73
Q

Name the IGP/PDO for cider in Brittany.

A

a) Cidre de Bretagne IGP

b) Cornouaille PDO (AOP)

74
Q

Name the IGP/PDO(s) for cider in Normandy.

A

a) Cidre de Normandie IGP

b) Pays d’Auge PDO(AOP), Poire Domfront PDO(AOP)

75
Q

In which two areas of Spain would you find the bulk of cider production?

A

a) Asturias (80%)

b) Basque Country

76
Q

Where specifically in the Basque is most cider produced?

A

Gipuzkoa province (where its called Sagardoa)

77
Q

Detail the (12) step process of making cider.

A

1) Harvest
2) Sweating
3) Washing
4) Milling
5) Pressing
6) Must Adjustments
7) Settling
8) Fermenting - by keeving, to dry, or to off-dry
9) Aging
10) Racking/clarification
11) Conditioning
12) Bottling

78
Q

Explain the (3) types of conditioning for cider. Which is reserved for the finest ciders?

A

a) Tank conditioning, bottle conditioning, injecting CO2

b) Bottle-conditioning

79
Q

Explain bottle conditioning.

A

Beer/cider is bottled with small amounts of yeast which continues the fermentation/maturation while maintaining freshness. Results in more natural, integrated, and softer carbonation.

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