Beer Ingredients And Brewing Process Flashcards
What are beer’s 4 ingredients?
Malt (grains), Hops, Yeast, Water
What is malt?
Malt is partly germinated, roasted grain.
What grains are used for malt?
Barely (most common), wheat, rye, oats, corn, rice
What is a “malty” beer?
A beer whose sensory characteristics are directly associated with the malting process
What flavors are associated with malt?
toasty (bready)
nutty
roasty (chocolate, coffee, espresso), sweet (honey, toffee, caramel)
dried fruit
What characteristics of the beer does malt affect?
Alcohol content, color, aroma, flavor, sweetness, body
How does malt affect sweetness?
Malt is sweet due to sugar production and sugar remaining after fermentation determines the sweetness of the beer
What are the three steps of malting?
steeping (waking the dormant grain), germination, heating/kilning
How does heating/kilning affect the character of the beer?
It determines the final flavor, aroma, and color of the malt
What is the purpose of malting?
Malting allows the yeast to ferment the sugar that grain produces during germination
How does water affect the character of beer?
Water is 85%-95% of beer, and the minerals in water contribute flavor and accentuate or reduce the impression of ingredients in the beer
What flavors are associated with water?
Chalk, flint, and sulfur
What are Hops?
Flowering cone of the Humulus Lupus plant which contributes lupulin (aromatic oils and bitter resins) to the beer
What are the most important regional terroirs for hops?
Germany, Czech Republic, Britain, Wash state, Idaho, Australia, New Zealand
What are the 3 Hop characteristics in beer?
Aroma and flavor, perceived bitterness (balance malt sweetness), preservation (antimicrobial properties)
What qualitative parameter do hops contribute to in beer?
IBU (international bitterness units)
What aromas and flavors are associated with Hops?
Citrus, fruit, floral, spicy, herbal, resin (pine, cannabis)
What are the 3 byproducts of yeast’s chemical reaction with malt sugars?
Alcohol, CO2, aromatic chemical compounds
What are the two strains of brewing yeast?
Ale yeast and Lager yeast
What are the two fermentation compounds used that fall outside of these strains?
Wild yeast and souring bacteria (found in yogurt and kimchi)
Compare the two fermentation processes and temperatures of Ale and Lager yeast
Ale prefers warm conditions and is top fermenting, Lagers prefers cool conditions and is bottom fermenting
What are the 4 flavor profiles of these fermenting compounds?
Ale is fruity and spicy, Lager is subtle and clean, Wild yeast is funky, Souring bacteria is sour and acidic
What are the 8 phases of the beer production process?
Malting, mashing, boiling, cooling, fermentation, conditioning, filtration, packaging
At what point are hops introduced into the production process?
During boiling, hops are introduced to the wort (liquid extracted from malt during mashing)
At what point is yeast introduced?
During fermentation, yeast is added to cooled wort/hop mixture
When is beer ready to be consumed?
Immediately after release from brewery, unless beer is being aged in proper cellar storage
