Beer, Cider, Sake Flashcards
Bavarian Purity Law
allwed 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
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
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.
Framboise
a lambic beer flavored with raspberry
Kriek
a lambic beer flavored with sour morello cherries
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
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)
What is a saison?
beer from Hainaut Province in Belgium
How does sake fermentation work?
Multiple parallel fermentation (MPF) relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae), to undergo both crucial processes of fermentation at once. (starch to fermentable sugar, sugar to alcohol)
What is the best type of rice for sake?
Yamada Nishiki
Hyogo is best for growing it
What is shinpaku?
The starchy heart of the rice grain
What is seimaibuai?
Seimaibuai describes the degree to which the rice grain has been milled
What is the difference in koji-kin and koji?
koji-kin is the powdery green mold used to inoculate steamed rice in sake production; the steamed rice upon which the mold is cultivated is the koji.
sake production process
Rice is harvested, then milled. It is left in the open air to absorb ambient moisutre for around 2 weeks. it is then soaked, then steamed.
A first batch of steamed rice is inoculated with the koji-kin, a green, powdery mold. The mold grows on the steamed rice for about two days; the steamed rice upon which the mold is cultivated is called the koji.
Yeast, additional rice, and water are added to the koji to create the starter, known as moto or shubo. The moto develops over a period of two weeks before it is moved to a larger vessel for fermentation.
Koji, water, and steamed rice are added to the moto in three successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition. Once the final addition has been made, the sake will ferment for up to 45 days and reach an alcohol content of approximately 20%.
Water is typically added to lower the final alcohol level to around 17% (max 22%). The sake is then pressed and is usually filtered and pasteurized.
Sake Meter Value
the level of residual sugar is often indicated on the label as a number that reflects the sake meter value (nihonshu-do). This scale is a measure of the sake’s specific gravity, or its density in contrast to that of water. Negative values indicate sweetness, with positive values indicating dryness; zero is neutral
-5 = sweet
0 = neutral
5 = bone dry
not legally regulated
What is Junmai?
Sake made with only water, rice, and koji (no brewers alcohol)
no milling requirement, though min 70% is typical
What is Honjozo?
max 70% of rice grain remaining, brewers alcohol may be added
What is Ginjo?
Max 60% remaining. may have brewer’s alcohol
Junmai Ginjo: max 60%, no alcohol added
What is Daiginjo?
Max 50% remaining, may have brewer’s alcohol
Junmai Daiginjo: max 50%, no alcohol added
What is Namazake?
unpasteurized
also called nama, hon-nama
nigorizake
cloudy sake
not necessarily unfiltered
taruzake
sake aged in wooden barrels
