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W Spirits - Beer and Sake > Beer Fermentation and General > Flashcards

Beer Fermentation and General Flashcards

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1
Q

What is the twofold process of brewing beer?

A

-The brewer must first derive the wort (a sugar-rich liquid), from malted grain and then the brewer must ferment the wort.

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2
Q

What is the wort?

A

A sugar-rich liquid made from steeping malted grain in water (malted grain).
Unfermented beer, the sugar-laden liquid obtained from the mash.

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3
Q

What are the main raw ingredients required for making beer?

A

Water, yeast, hops and a starch source

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4
Q

What are hops?

A

The dried flower clusters that provide flavor and bitterness to beer
-have both preservative and antiseptic qualities that inhibit bacterial growth

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5
Q

Under the Bavarian Purity Law (1516), what are the three ingredients in beer?

A

Barley, Hops, Water (yeast was not yet understood to be part of fermentation)
-wheat (a component of the Hefe Weizen and white beer styles) was reserved for the production of bread

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6
Q

What is Reinheitsgebot?

A

The Bavarian Purity Law

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7
Q

What is the first step in the modern brewing process?

A

To create the malted barley or malt.

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8
Q

What is the preferred cereal grain of choice for most beers?

A

Barley

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9
Q

How is the malt made?

A

Barley is steeped in water for approximately 2 days to promote germination of the grain.

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10
Q

What is amylase?

A

An enzyme that converts starchy carbohydrates of the grain into fermentable sugars maltose and dextrin.

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11
Q

What is the “green malt”?

A

Germinated barley before drying

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12
Q

How does the act of drying the malted barley impact the style of beer?

A

The length and degree of roasting will affect the character of the malt
-highly roasted black malts for porter-style beers
vs
-pale malt dried at low temps and very light in color for pale ales

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13
Q

What is grist?

A

Ground or cracked malt (in between drying and the mashing).

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14
Q

What is mashing?

A

The enzyme conversion of starch to sugar
-converting and extracting sugar from the malt

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15
Q

What is the mash?

A

The cooking procedure central to brewing, during which starch is converted into sugars.
Various enzyme reactions occur between 110 and 166 degrees F.

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16
Q

What process leads to wort?

A

Mashing: the combination of grist and hot water to extract sugars

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17
Q

What is the wort?

A

The resulting sweet liquid from the enzymes present in the malt being converting starch from the grains into sugars

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18
Q

How long does the mashing process last?

A

1-2 hours

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19
Q

What happens after the wort is made?

A

The wort liquid is drawn off the grains and filtered into the brew kettle, or copper.

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20
Q

What is sparging?

A

Rinsing the spent mash with fresh water to extract more sugar and flavor - will extract more bitterness as well.

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21
Q

What happens after sparging?

A

The sparge is combined with the wort in the cooper and hops are added.
The wort is brought to a sustained, rolling boil for at least one hour.

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22
Q

How long is the wort boiled? Why?

A

At least one hour, to stabilize and sterilize, darken the color, and evaporate excess water.

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23
Q

What is a copper?

A

A brew kettle: the vessel for boiling the wort

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24
Q

What is added to the copper before boiling?

A

Hops

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25
Q

How do hops behave during the boiling process?

A

They contribute more bitterness the longer they boil, but lose aroma in the process.

26
Q

How are fleeting, volatile hop aromas retaind?

A

The wort may pass through a hopback chamber prior to chilling. Fresh hops encounter the hot wort and contribute fresh aroma.

27
Q

What is a hopback chamber?

A

A sealed chamber between the copper and the chiller.
-hops are added, the hot wort is run through, and then immediately chilled, preserving the volatile hop aromas.
-Contains a filter at one end to strain out the hop petals

28
Q

What is Latin for the top fermenting yeast? What style of beer uses these?

A

Saccharomyces cerevisiae
-ales

29
Q

What is Latin for bottom fermenting yeast? What style of beer uses these?

A

Saccharomyces pastorianus
-lagers

30
Q

What is the former name for Saccharomyces pastorianus?

A

Saccharomyces carlsbergensis

31
Q

What type of fermentation do ales prefer? How long does the fermentation last?

A

Top fermenting yeasts at warmer temps
-quick, usually lasting less than a week

32
Q

What type of fermentation do lagers prefer? How long does the fermentation last?

A

Bottom fermenting yeasts at lower temps
-slower process for bottom fermenting

33
Q

What happens after the fermentation?

A

The beer is transferred to conditioning tanks or casks and is often pasteurized prior to bottling.

34
Q

Is bottle beer pasteurized?

A

Usually, yes

35
Q

Is draft beer pasteurized?

A

Yes, usually with the exception of cask ales.

36
Q

What are bottle-conditioned beers?

A

Unfiltered beers that undergo partial fermentation in the bottle.

37
Q

What is Alcohol by Weight?

A

Amount of alcohol in beer meansured in term of the % weight of alcohol per volume. Approximately 20% less than ABV.

38
Q

What is the alcohol content of beer?

A

4-6%, higher ABV are produced

39
Q

Do beers age?

A

They don’t usually improve with age, but some higher alcohol beers, such as strong ales of England and Trappist ales of Belgium and Holland may show complexity with cellaring.

40
Q

What temp should beer be served?

A

Lagers 48-52 degrees F
Lighter ales and draught bitter beers 54-57 degrees F
Trappist ales, lambics, stouts, brown ales and other strong beers should be served at a cool room temperature.

41
Q

What is a bung?

A

Wooden plug for barrel or cask.

42
Q

Why is a wooden bung required for “real beer”?

A

It allows the pressure of fermentation to be relieved, especially if the cask is made of metal.

43
Q

What is Chill proof?

A

Cold stabilization

44
Q

What is Conditioning?
What is the impact of warm conditioning vs cold conditioning?

A

The process of maturation of beer, in bottles or kegs
-Complex sugars are slowly fermented, carbon dioxide is dissolved and yeast settles out
Warm conditioning develops complexity of flavors
Cold conditioning imparts a clean, round taste

45
Q

What is a conditioning tank?

A

A vessel in which beer is placed after primary fermentation where the beer matures, clarifies, and is naturally carbonated through secondary fermentation.
Also called Bright Beer Tank, Serving Tank, or Secondary Tank.
Beer conditioned in cask (cask-conditioning) has lighter carbonation.

46
Q

What is dextrin?

A

A family of long-chain sugars not normally fermentable by yeast. Contributes to body in beer.
Lower temperatures produce more deztrin and less sugar; higher temperatures produce more sugars and less dextrin.

47
Q

What is draft?

A

The process of dispensing beer from a bright tank, cask, or keg, by hand pump, pressure from an air pump, or injected carbon dioxide intserted into the beer container prior to sealing.

48
Q

What is krausen?

A

The thick foamy head on fermenting beer and also the fermenting beer itself.

49
Q

What is krauseining?

A

The practice of adding vigorously fermenting young beer to conditioning beer in order to speed maturation.

50
Q

What is lagering?
When does lagering occur?

A

Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer.
-settle residual yeast, impart carbonation, and make for clean, round, flavors.

51
Q

What is Lauter?

A

To run the wort from the mash tun, from the German “to clarify.” A lauter tun is a separate vessel to do this job, using a system of sharp rakes to achieve an intense extraction of malt sugars.

52
Q

What is a lauter tun?

A

A sparging vessel

53
Q

What does Lightstruck indicate?

A

An off-flavor in beer that develops from exposure to blue/UV light. Even a short exposure to sunlight can cause this skunky odor to develop. Often occurs to beer in green bottles sold from lighted cooler areas. Brown bottles are excellent protection.

54
Q

To what temperature is beer heated during pasteurization?

A

140-174ºF

55
Q

What is maltose?

A

Maltose is a sugar that can be found in barley, in beer, and in anything made from barley. Maltose is created by the process of malting barley. It is what makes beer sweet, and it gives beer its color and flavor.
-A water soluble, fermentable sugar in malted barley.

56
Q

What is Decoction?

A

Continental European mashing technique that involves removing a portion of the mash, boiling it, then returning it to the mash to raise its temperature.

57
Q

What is Attenuation?

A

The degree to which residual sugars have been fermented out of a finished beer.

58
Q

What are the four noble hops?

What characteristics do they share?

A

Hallertauer Mittelfrüh (Bavaria, SE Germany)
Tettnang (Swabia, near Bodensee)
Spalt (Bavaria, North of Hallertau)
Saaz (Czech)

All are highly aromatic but relatively low in bitterness.

59
Q

Name three malts

A

Crystal
Vienna
Munich
Black

60
Q

What is malt?

A

Barley or other grain that has been allowed to sprout, then dried or roasted.

W Spirits - Beer and Sake (7 decks)

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