Beer Producers, Sake, Cockatils Flashcards
4th regiment cocktail
1 ounce rye whiskey
1 ounce sweet vermouth
1 dash each orange bitters, Peychaud’s bitters, and celery bitters
Preparation: Shake all ingredients with ice and strain into a cocktail coupe.
Presentation: Lemon peel
Abbey Cocktail
1 1/2 ounces gin
3/4 ounce orange juice
3/4 ounce Cocchi Americano
2 dashes bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with cherry
Absinthe Frappé
1 1/2 ounces absinthe
1/2 ounce sugar syrup
6–8 mint leaves
Preparation: Muddle mint at the bottom of the glass, add absinthe and sugar syrup on top, and pack full with crushed ice.
Presentation: Frappé, absinthe, or Old Fashioned glass, garnished with mint and served with a straw
Adonis Cocktail
2 ounces Fino Sherry
1 ounce sweet vermouth
2 dashes orange bitters
Preparation: Stir all ingredients briefly in a mixing glass with ice and strain.
Presentation: Cocktail coupe, garnished with orange twist
Brandy Alexander Cocktail
3/4 ounce VS Cognac
3/4 ounce white crème de cacao
3/4 ounce cream
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with grated nutmeg
Algonquin cocktail
1 1/2 ounces rye
3/4 ounce dry vermouth
3/4 ounce pineapple juice
2 dashes Peychaud’s bitters (optional)
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe; bitters can be incorporated in the drink or reserved to garnish the foamy surface
Americano Cocktail
1 ounce Campari
1 ounce sweet vermouth
Soda water
Preparation: Serve over ice.
Presentation: Glass dependent on amount of soda water, garnish with orange slice
Antibes Cocktail
2 ounces gin
3/4 ounce Bénédictine
1 ounce grapefruit juice
Preparation: Shake all ingredients with ice and strain into glass.
Presentation: Old Fashioned glass, garnished with orange slice
Aviation Cocktail
1 1/2 ounces London Dry Gin
3/4 ounce lemon juice
2 dashes Maraschino liqueur
2 dashes Crème Yvette
Preparation: Combine all ingredients in a cocktail shaker. Add ice and shake to chill. Strain into a chilled cocktail glass.
Presentation: Cocktail glass, garnished with cherry or lemon peel
Bamboo Cocktail
1 1/2 ounces Fino Sherry
1 1/2 ounces dry vermouth
2 dashes Angostura bitters
2 dashes orange bitters
Preparation: Combine all ingredients in a mixing glass and stir with ice briefly, to chill. Strain into glass.
Presentation: Cocktail coupe, garnished with orange and/or lemon twist
Bee’s Knees Cocktail
1 1/2 ounces gin
3/4 ounce honey
3/4 ounce lemon juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with twist of lemon
Bellini Cocktail
2 parts Prosecco
1 part white peach purée
Dash raspberry purée
Preparation: Pour Prosecco over purées in glass. Stir gently.
Presentation: Champagne flute
Bijou Cocktail
1 ounce gin
1 ounce green Chartreuse
1 ounce sweet vermouth
Dash orange bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with a twist of lemon
Blood and Sand cocktail
3/4 ounce Scotch whisky
3/4 ounce sweet vermouth
3/4 ounce Cherry Heering
3/4 ounce orange juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with orange twist (flamed)
Bobby Burns Cocktail
1 1/4 ounces blended Scotch whisky
3/4 ounce sweet vermouth
1 dash of orange bitters
1 dash of absinthe
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Boothby Cocktail
1 1/2 ounce whiskey (bourbon or rye)
3/4 ounce sweet vermouth
2 dashes Angostura’s bitters
2 dashes orange bitters
1 ounce Champagne
Preparation: Stir the first four ingredients into the glass and top with Champagne.
Presentation: Cocktail coupe, garnished with orange peel
Boston Cocktail
3/4 ounce gin
3/4 ounce apricot brandy
1/4 ounce lemon juice
1/4 ounce grenadine
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with lemon twist
Bronx Cocktail
1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with orange slice (optional)
Brooklyn Cocktail
1 1/2 ounces rye whiskey
1 1/2 ounces dry vermouth
Dash Maraschino liqueur
Dash Amer Picon bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Served up or on the rocks, garnished with lemon twist, orange twist, or both
Champs Élysées cocktail
1 1/2 ounces Cognac
1/2 ounce lemon juice
1/2 ounce green Chartreuse
1/2 ounce simple syrup
Dash of Angostura bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Collins Cocktail
2 ounces bourbon or gin
3/4 ounce lemon juice
3/4 ounce simple syrup
Chilled club soda
Preparation: Shake the spirit, lemon juice, and syrup with ice and strain into an ice-filled glass. Top with club soda.
Presentation: Highball or Collins glass, garnished with orange slice or cherry
Corn ‘n’ Oil cocktail
2 ounces blackstrap rum, such as Cruzan
1/2 ounce velvet falernum
1/4 ounce lime juice
2–3 dashes Angostura bitters
Preparation: Build over ice.
Presentation: Old Fashioned glass, garnished with lime wedge
Corpse Reviver No. 1 cocktail
1 1/2 ounces Cognac
3/4 ounce Calvados or apple brandy
3/4 ounce sweet vermouth
Preparation: Stir with ice and strain into a chilled cocktail glass.
Presentation: Cocktail glass, garnished with lemon twist
History: The Corpse Reviver family of cocktails is part of the “
Corpse Reviver No. 2 cocktail
3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet Blanc
3/4 ounce lemon juice
1 dash absinthe
Preparation: Shake all ingredients with ice and strain into the glass.
Presentation: Cocktail glass, garnished with cherry; the absinthe can be withheld and used to rinse glass
Death in the Afternoon cocktail
Desired serve of absinthe
Ice-cold Champagne
Preparation: Add enough Champagne to the absinthe that the drink turns cloudy.
Presentation: Champagne flute, or preferred vessel
Delmonico cocktail
3/4 ounce gin
1/2 ounce Cognac
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Dempsey Cocktail
1 ounce gin
1 ounce apple brandy
2 dashes of grenadine
2 dashes of absinthe
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass
Dubonnet Cocktail
1 1/2 ounces gin
1 1/2 ounces Dubonnet Rouge
Dash of bitters
Preparation: Stir all of the ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
El Presidente cocktail
1 1/2 ounce rum
3/4 ounce dry vermouth
1/2 ounce Curaçao liqueur
1 barspoon grenadine
Preparation: Stir with ice and strain.
Presentation: Cocktail glass, garnished with orange peel
Fallen Angel cocktail
1 1/2 ounce gin
1 teaspoon crème de menthe (white)
Juice of 1 lemon
1 dash Angostura bitters
Preparation: Shake all ingredients and strain.
Presentation: Cocktail glass, garnished with cherry
Fog Cutter cocktail
2 ounces white rum
1 ounce brandy
1/2 ounce gin
1 ounce lemon juice
1 ounce orange juice
1/2 ounce Orgeat syrup
Cream Sherry float
Preparation: Shake ingredients with ice and strain. Float cream Sherry on top of the drink.
Presentation: Tiki mug or highball glass, garnished with mint sprig
Gin Fizz Cocktail
2 ounces gin
3/4 ounces lemon juice
3/4 ounces simple syrup
Soda water
Preparation: Combine the gin, lemon, and syrup in a cocktail shaker with ice. Shake and strain into a Collins glass, without ice. Top with soda water.
Gin Gin Mule cocktail
1 1/2 ounce London Dry Gin
1/2 ounce simple syrup
1/2 ounce lime juice
Ginger beer
10 mint leaves
Preparation: Lightly muddle the mint in the base of a shaker. Add all of the liquid ingredients except the ginger beer. Add ice, shake, and strain into an ice-filled glass. Top with ginger beer.
Presentation: Highball glass, garnished with mint sprig, lime wedge, or slice of candied ginger
Gin Ricky cocktail
2 ounces London Dry Gin
1 ounce lime juice
Soda water
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball glass, garnished with lime rind
God Father
1 1/2 ounce Scotch whisky
3/4 ounce amaretto
Preparation: Pour ingredients over ice and stir gently to mix.
Presentation: Old Fashioned glass
God Mother cocktail
1 ounce vodka
1 ounce amaretto liqueur
Preparation: Pour over ice and stir briefly to mix the two ingredients.
Presentation: Double rocks glass
Golden dawn cocktail
3/4 oz. Gin
3/4 oz. Apricot Brandy
3/4 oz. Apple Brandy
3/4 oz. Orange Juice
Dash Grenadine
Preparation: Add dash of grenadine to the bottom of the glass. Shake all other ingredients with ice and strain.
Presentation: Cocktail Coupe, Cherry
Grasshopper cocktail
1 oz. Green Crème de Menthe
1 oz. White Crème de Cacao
1 oz. Cream
Preparation: Shake all ingredients over ice and strain.
Presentation: Cocktail Glass
Horse’s Neck cocktail
2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball Glass, Lemon Twist
Hurricane cocktail
2 oz. Dark Jamaican Rum
2 oz white rum
1/2 oz over proof rum
2 oz. Lemon Juice
2 oz. Passion Fruit Syrup
Preparation: Shake with ice and pour without straining.
Presentation: Hurricane Glass, Lemon Wheel
Jack Rose cocktail
1 1/2 oz. Applejack or apple brandy
3/4 oz. lime juice
3/4 oz. grenadine
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe, lime wedge or wheel.
Madras cocktail
2 oz. Vodka
2 oz. Cranberry Juice
2 oz. Orange Juice
Preparation: Shake all ingredients with ice and strain into glass filled with ice.
Presentation: Highball Glass, Orange Slice
Mai tai cocktail
1 oz. Dark Jamaican Rum
1 oz. Amber Martinique Rum
1/2 oz. Lime Juice
1/4 oz. Curaçao Liqueur
1/4 oz. Orgeat Syrup
Preparation: Shake with ice and strain.
Presentation: Old Fashioned Glass filled with crushed ice. Garnish can include mint, limes, pineapples and umbrellas.
Martinez Cocktail
1 oz. Gin (originally almost certainly Holland Gin/Genever, Old Tom per Difford’s guide, and London Dry per everyone else in its modern versions)
2 oz. Sweet Vermouth
1/4 oz. Maraschino Liqueur
2 dashes Boker’s or Angostura bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail Glass, Twist of Lemon or Orange
Monkey Gland
1.5 oz. Gin
1/2oz. Orange Juice
3 dashes of Grenadine
3 dashes of Absinthe
Preparation: Combine all ingredients and shake with ice.
Presentation: Cocktail Coupe, Orange Twist
Monkey Gland
1.5 oz. Gin
1/2oz. Orange Juice
3 dashes of Grenadine
3 dashes of Absinthe
Preparation: Combine all ingredients and shake with ice.
Presentation: Cocktail Coupe, Orange Twist
Naked and Famous cocktail
3/4 oz. Mezcal
3/4 oz. Yellow Chartreuse
3/4 oz. Aperol
3/4 oz. Lime juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist (optional)
Napoleon Cocktail
2 oz. Gin
1/2 oz. Dubonnet Blanc
Dash Curaçao
Dash Fernet Branca
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist
New York Sour
2 oz. Rye or Bourbon
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
One Egg White
1 oz. Red Wine (fruit-driven)
Preparation: Shake all ingredients except for the wine vigorously and strain into an ice filled glass.
Presentation: Old Fashioned Glass. Use the back of a bar spoon to gently layer the red wine on top of the drink. Garnish with a flag(orange/lemon slice with a cherry)
Old Cuban Cocktail
1 1/2 oz. Aged Rum
3/4 Fresh Lime Juice
3/4 Simple Syrup
6-8 Mint Leaves
2 oz Sparkling Wine
Preparation: Shake all but the sparkling wine with ice and strain. Top with sparkling wine.
Presentation: Cocktail Coupe, Mint sprigs and/or lime wheel.
Old Pal cocktail
1 oz. Rye Whiskey
1 oz. Dry Vermouth
1 oz. Campari
Preparation: Stir the ingredients over ice. Strain.
Presentation: Cocktail Glass, Lemon Twist
Paper Plane cocktail
3/4 oz. Bourbon
3/4 oz. Aperol
3/4 oz. Amaro Nonino
3/4 oz. Lemon Juice
Preparation: Combine in a shaker with ice. Chill and double strain.
Presentation: Cocktail Glass, Lemon Twist
History: This cocktail was created by Sam Ross whi
Parisienne cocktail
3/4 oz. Gin
3/4 oz. Noilly Prat (Marseille vermouth)
2 dashes Crème de Cassis
Preparation: Stir ingredients with ice and strain.
Presentation: Cocktail Coupe, Lemon Peel (Can be Flamed)
Pegu club
2 oz. London Dry Gin
1/2 oz. Curaçao
1/2 oz. Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass, Lime Wedge
Pimms’s cup cocktail
2 oz. Pimm’s No. 1
1/2 oz. Lime Juice
1/2 oz. Lemon Juice
1/2 oz. Simple Syrup
1/2 oz. Gin
Soda Water
Preparation: Muddle cucumber and simple syrup in tin. Add remaining ingredients, shake with ice, and fine-strain into a glass. Top with soda.
Presentation: Highball Glass, Cucumber Slice, Mint Sprig
Pink Gin
2 oz. Plymouth Gin
3-4 dashes Angostura bitters
Preparation: Stir with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist (Optional)
Pink lady cocktail
1.5 oz. London Dry Gin
1/4 oz. Grenadine
1 Egg White
Preparation: Dry shake all ingredients first, then shake with ice and strain.
Presentation: Cocktail Glass, Cherry
Pousse Café cocktail
1 oz. Cognac
1 oz. Maraschino Liqueur
1 oz. Curaçao
Preparation: It is recommended to pour the ingredients on top of eachother from another glass and not from a bottle. The back of a bar spoon will work too. Bottom up, this should start with the Maraschino, then the Curaçao, and then the Cognac
Presentation: In a small fluted cordial glass
Presbyterian cocktail
2 oz. Scotch Whisky
Ginger Ale
Preparation: Pour Scotch over ice and fill with equal parts ginger ale and soda water.
Presentation: Highball Glass
Ramos Gin Fizz Cocktail
1.5 oz. Dry Gin
5 drops Orange Flower Water
1/2 oz. Lemon Juice
1/2 oz. Lime Juice
1 Egg White
1 oz. Heavy Cream
1 oz. Simple Syrup
Soda Water
2 drops Vanilla Extract (optional)
Preparation: Vigorously shake all ingredients except soda water and strain into glass without ice. Top with soda water.
Presentation: Highball Glass, Grated Nutmeg
Red Lion cocktail
1 oz. Gin
1 oz. Grand Marnier
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe with a sugar crusted rim
Rob Roy cocktail
2 oz. Blended Scotch Whisky
1 oz. Sweet Vermouth
1 dash Angostura Bitters
Preparation: Stir all ingredients with ice and strain into chilled glass.
Presentation: Cocktail Glass, Cherry
Russian Spring Punch
1 oz. Vodka
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
1/4 oz. Crème de Cassis
Sparkling Wine
Preparation: Combine first three ingredients in a shaker. Fill with ice and shake. Strain over fresh ice in a highball. Top with bubbles and add the créme de cassia last to create a cascade effect.
Presentation: Highball Glass, Lemon Slice (Seasonal Fresh Berries are optional)
Satan’s Whiskers
3/4 oz. Gin
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
3/4 oz. Orange Juice
1/2 oz Grand Marnier
1 dash of Orange Bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe
Scofflaw cocktail
1oz. Canadian or Rye Whiskey
1oz. Dry Vermouth
1/2 oz. Lemon Juice
1/2 barspoon Grenadine
1 dash Orange Bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass, Orange Peel
Sea breeze cocktail
2 oz. Vodka
4 oz. Cranberry Juice
2 oz. Grapefruit Juice
Preparation: Shake all ingredients with ice and strain into glass filled with ice.
Presentation: Highball Glass, Lime Wedge
Sex on the beach cocktail
1 oz. Vodka
1 oz. Peach Schnapps
1 oz. Chambord
2 oz. Pineapple Juice
dash Cranberry Juice
Preparation: Shake all ingredients with ice and strain into glass filled with ice.
Presentation: Highball Glass, Lime Wedge
Sherry Cobbler
3 1/2 ounces Amontillado Sherry
1/2 table spoon of sugar
2-3 orange slices
Preparation: Muddle the orange slices and sugar at the bottom of the serving glass. Add the sherry on top and cover with crushed (cobbled) ice.
Presentation: Cobbler or Old Fashioned glass, various citrus fruits and berries. Always serve with a straw.
Sing Sling (made at Raffles hotel)
2 oz. Gin
3/4 oz. Cherry Heering
2 tsp. Benedictine
2 tsp. Cointreau
2 oz. Pineapple Juice
3/4 oz. Lime Juice
2 dashes Grenadine
1 dash Angostura Bitters
Soda Water
Preparation: Shake all ingredients except soda water with ice and strain into glass filled with ice. Top with Soda Water.
Presentation: Hurricane Glass, Cherry, Pineapple Slice, and Orange
SOuthside cocktail
2 oz. Dry Gin
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
10 Mint Leaves
Preparation: Muddle the mint in a shaker with the liquid ingredients. Add ice and shake, strain.
Presentation: Cocktail Glass, Mint Sprig
Stinger cocktail
2 oz. Brandy
1 oz. white créme de menthe
Preparation: Stir with ice in a mixing glass and strain.
Presentation: Cocktail coupe
Tipperary cocktail
1 oz. Irish Whiskey
1 oz. Sweet Vermouth
1 oz. Green Chartreuse
Preparation: Stir ingredients with ice and strain.
Presentation: Cocktail Glass, Cherry
The Bramble cocktail
2 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
3/4 oz. Creme de Mure (float)
Preparation: Combine all ingredients (except Creme de Mure) in a tin. Shake and strain over a crushed ice-filled Old Fashioned glass. Top with 3/4 oz Creme de Mure float.
Presentation: Old Fashioned glass, Lemon Wedge (Blackberry is optional)
Tom and Jerry cocktail
12 eggs
3 oz. over proof Jamaican Rum
1 1/2 Tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground all spice
granulated sugar
Preparation: Separate the yolks from whites. Beat the whites stiff, and the yolks until watery. Combine the yolks and whites and mix thoroughly while adding all of the spices and rum. Then, while mixing add sugar until the mixture achieves a batter like texture. This base will keep well refrigerated as it is full of sugar and alcohol.
Presentation: Take 1 table spoon of the batter, add 2 ounces of brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug.
Vesper Cocktail
3 measures London Dry Gin
1 measure Vodka (preferably grain)
1/2 measure Lillet Blanc
Preparation: Shake all ingredients with ice and strain into chilled glass.
Presentation: Cocktail Glass, Lemon Peel
Vieux Carré cocktail
1 oz. Rye Whiskey
1 oz. Cognac
1 oz. Sweet Vermouth
1/4 oz. Bénédictine
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
Preparation: Stir ingredients with ice and strain.
Presentation: Old Fashioned Glass, Lemon Peel
Ward 8 cocktail
2 oz. Rye Whiskey
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
1/4 oz. Grenadine
Preparation: Shake and strain into an ice-filled glass.
Presentation: Old Fashioned Glass, Cherry
White Lady cocktail
1 oz. Gin
1 oz. Cointreau
1 oz. Lemon Juice
Preparation: Shake all ingredients and strain.
Presentation: Cocktail Glass, Cherry
Zombie cocktail
1.5 oz. Gold Puerto Rican Rum
1.5 oz. Aged Jamaican Rum
1 oz. Lemon Hart 151
3/4 oz. Lime Juice
1/2 oz. Don’s mix*
1/2 oz. Falernum
1 tsp. Grenadine
1 dash Pernod
1 dash Angostura Bitters
Preparation: Shake with Ice and strain into an ice filled glass. Crushed Ice may be used.
Presentation: Highball glass, or decorative zombie mug creatively garnished with fruit, umbrellas, sparklers or anything else that makes sense for the mood.
Preparation and Variations: *Don’s Mix: Two parts white grapefruit juice, combined with one part cinnamon infused syrup
Name two brown ales
Newcastle
Underground mountain brown (founders)
Name three imperial IPAS
Russian River Brewing Co. Pliny the Elder
Dogfish Head 120 minute (delaware)
Bells Hopslam
The Alchemist Heady Topper (vermont)
Name two producers of chardonnay from South Africa classified as “Grand Cru”
Hamilton Russell - hemel in arde valley (walker bay, Cape South Coast)
ALHEIT Hemelrand - hemel en arde ridge (walker bay, cape south coast)
Name two producers of Pinot Noir from Australia classified as Grand Cru
By Farr Tout Press (geelong - mooraboul valley)
Bass Phillip Premium - Gippsland
William Downie - Gippsland
Name three producers of trappist ales
Orval (Belgian, est. 1931)
Chimay (Belgian, est. 1863)
Westvleteren (Saint-Sixtus, Belgian, est. 1838)
Rochefort (Belgian, est. 1595)
Westmalle (Belgian, est. 1836)
Achel (Belgian, est. 1998)
San Pedro de Cardeña (Castilla y León, Spain, production began in 2016 at Cervezas MarPal in Madrid)
Name an american barley wine
A Deal With The Devil - Triple Oak-Aged
Anchorage brewing co.
Name a russian and american imperial stout
Marshmallow Handjee
3 Floyds Brewing Co. (russian)
Abraxas - Barrel-Aged
Perennial Artisan Ales (american)
Who makes Old Rasputin?
North Coast brewing co. (Mendocino) - Russian imperial stout
Name two producers of Heffeweizen
Ayinger
Paulaner
Weihenstephaner
Hacker Pschorr
Bell’s Oberon
Name two producers of dopplebock
Ayinger Celebrator
Weihenstephaner Korbinian
The Doppelbock is a strong, rich, and very malty German lager. Most versions are dark colored and may display the caramelizing of decoction mashing. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter.
Name two producers of lambic
Brasserie Cantillon, “iris,” Belgium - Gueuze
Brouwerij 3 Fonteinen ‘Zenne Y Frontera’ Belgium- Gueuze
Gueuze: blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle
Mars: mild lambic produced by reusing the malt from a previous lambic fermentation
Faro: mixture of lambic and a lighter brewed beer. Belgian candy sugar is added for sweetness
Kriek, Framboise, and other fruit lambics
What’s the difference between a Belgian dubble, tripple, and quadruple?
Dubbles are darker in color and include a bit of candi sugar in the malt roasting process. The resulting ale is around 6-8.5% abv and is not overtly hoppy as a style they are also cloudier with more sediment being left behind.
Trippel’s use pilsner malt and as such are more golden/lighter in color. Trippel’s are also more hop forward and higher in alcohol than dubbels.
Quad’s are a blend of the two, however not as sweet as a dubbel and not as hoppy as a trippel. They are inbetween the high end of dubbel and the low end of Trippel in their abv. The first beer to bear the name quadrupel was a seasonal ale brewed by De Koningshoeven Brewery in the Netherlands.
Name two producers of a belgian dubbel, trippel, and a quad (one Belgian and one non-Belgian)
Dubbel: Chimay Red or Ommegang Abbey Ale (cooperstown NYC)
Trippel: Unibroue’s La Fin du Monde (canadian) or Westmalle Tripel (Belgian OG)
Quad: Rochefort 10, St. Bernardus Abt 12 (both Belgian,) or Ovila Quad, brewed for Sierra Nevada by the Cistercian monks of the Abbey of New Clairvaux in neighboring Vina, Calif.
What are the main yeast strands responsible for the brewing of lambics?
the most significant being Saccharomyces cerevisiae, Saccharomyces pastorianus and Brettanomyces bruxellensis
What are the types of lambics?
Unblended lambic: Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage that is rarely available on tap. Draught releases are generally regarded as either jonge (young) or oude (old), depending on age and discretion of the brewer. Bottled offerings from Cantillon and De Cam can be found outside Belgium.
Gueuze: A mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. Because the young lambics are not yet fully fermented, it undergoes secondary fermentation in the bottle and produces carbon dioxide. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10–20 years.
Mars: Mars traditionally referred to a weaker beer made from the second runnings of a lambic brewing.[16] It is no longer commercially produced. In the 1990s, Boon Brewery made a modern Mars beer called Lembeek’s 2% (the 2% referring to the alcohol content),[16] but it is now only produced for use of Tilquin as a component of their keg beers.
Faro: Historically, a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar (or sometimes caramel or molasses) was added. The fresh beer was referred to as meertsbier, and was not necessarily a lambic. Sometimes herbs were added as well.
Kriek: Lambic refermented in the presence of sour cherries (usually the morello variety, or a bitter variety known as the Schaarbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze.
Fruit: Lambic may be made with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup.
What beer develops a a velo de flor of yeast during aging?
Lambic
Name three traditional producers of Lambic
Boon
Cantillon
LIndemans (cuvee rene is the famous and un-sweetened Gueuze)
name three producers of trappist ales from Belgium, two from not belgium
Chimay
Rochefort
Westmalle
St. Joseph’s in Spencer MA closed in 2022
Mont des cats in france (oldest non-Belgian ITA member)
Name a classic producer of Kolsch
`Reisdorf
Name a producer of Rauchbier
Aecht Schlenkerla Marzen
Name a european and non-european producer of pilsner
Grolsch, FOunder, Northcoast - scrimshaw, Urquell
Name a producer from:
Highlands:
Orkney:
Mull:
Skye:
Jura:
Islay:
Campbeltown:
Lowlands:
Speyside:
Highlands: Dalwhinnie, Speyside distillery, Oban, Dalmore
Orkney: Scapa, Highland Park
Mull: Tobermorey
Skye: Talisker
Jura: Isle of Jura
Islay: Lagavulin, Laphroig, Arbeg, Caol Ila, Bowmore
Campbeltown: Glengyle, Glen Scotia, Springbank
Lowlands: Auchentoshen, Glenkinchie, Bladnoch
Speyside: Cragganmore, Glenlivet, Glenfiddich, Macallan, aberlour, Balvenie
Name three producers of cider
Bordelet - Normandie (domfrontais)
Trabanco - Asturias
Strongbow or Olivers - Herefordshire
Name a Junmai Daiginjo, Junmai Ginjo, Junmai, Nigori, and Taruzake producer and labeling.
Junmai Daiginjo
Toko ‘Ultralux’ Yamadanishiki - Yamagata (Northern japan, but south of Hokkaido)
Toko ‘Divine Droplets’ Dewansansan- Yamagata (Northern japan, but south of Hokkaido)
CHIYONOSONO ‘Sacred Power’ Shinriki Kumamoto, Kumamoto Shinriki Kumamoto (very south on mainlaind and first to make a junmai sake)
Junmai Ginjo
Fuckucho ‘Moon on the water’ Yamadanishiki - Hiroshima (South-west japan)
Fuckucho ‘Seaside Sparkling’ Nakase Shinsenbon - Hiroshima (South-west japan)
Junmai (since they both are savory they are intentionally declassified from Ginjo)
Yuho ‘Eternal Embers’ Notohikari, Ichikawa (central Japan just north and west of tokyo)
Yuho Rhythm of the century Notohikari, Ichikawa (central Japan just north and west of tokyo)
Nigori (made with a seimubai of 59%)
Rhihaku ‘ Dreamy Clouds’ Gohyakumangoku, Shimane (South-west japan)
Taruzake
Choryo ‘Yoshinosugi’ Omachi, Nara (just south west of tokyo)
Name three producers of japanese whiskeys
Ohishi Sakura cask made of all rice
Yamazaki (oldest mal distillery) 12, 18 and Spanish oak
Hakushu (second oldest in japanese alps) 12 and 18
Nikka from the barrel & taketsuru
Top vintages for red burgundy since 1961
1962 / 1964 / 1966 /1969
1976 / 1978
1983 (a lot of rot though) / 1985 / 1988 / 1989
1990 / 1993 / 1995-1999
2001 / 2002 / 2003* / 2005 (tops) / 2009
2010 / 2012 / 2013 / 2015 / 2016
Top vintages for northern rhone
1955, 1959
1961
1978
1982, 1983, 1985, 1988, 1989
1990, 1991, 1995, 1997, 1998, 1999
2001, 2003, 2005, 2007, 2009
2010, 2012, 2015, 2016-2019
2020, 2021
Best vintages for CdP.
1961, 1966, 1967
1970, 1978
1981, 1985, 1988, 1989
1990, 1995, 1998
2000, 2001, 2003-07, 2009
2010, 2012, 2015-19
2020
Top vintages of bdx left bank
1945, 1948, 1949
1953, 1955, 1959
1961
1970, 1976, 1978 (all 1970’s vintages are not good but these are the best vintages for the 70’s)
1982, 1983, 1985, 1986, 1988, 1989
1990, 1994, 1995, 1996, 1998, 1999
2000, 2002, 2003, 2004, 2005, 2008, 2009,
2010, (2014,) 2015, 2016, 2018,2019, 2020
top vintages of bdx right bank
1945, 1947, 1949
1950, 1953, 1955, 1959
1961, 1964
1970, 1976, 1978 (all 1970’s vintages are not good but these are the best vintages for the 70’s)
1982, 1985, 1988, 1989
1990, 1994, 1995, 1998, 1999
2000, 2001, 2004, 2005, 2006, 2008, 2009
2010, 2014, 2015, 2016, 2018, 2019, 2020
top vintages of saunternes
1949
1953, 1955, 1959
1962, 1967
1970, 1975, 1979
1983, 1986, 1988, 1989
1990, 1995-99
2001, 2003, 2005, 2007, 2009’
2010, 2011, 2013, 2014, 2015, 2016, 2019
Top barolo/barbaresco vintages
1961
1970, 1971, 1974, 1978, 1979
1980, 1982, 1983, 1985, 1988, 1989
1990, 1995-99
2000, 2001, 2004, 2005-08,
2010, 2013, 2015, 2016,
Top brunello vintages
1970, 1975, 1977, 1978, 1979
1980, 1985, 1988
1990, 1991, 1993-95, 1997-1999
2001, 2004-10
2012, 2013, 2015, 2016
Best vintages of Germany
1949
1953, 1959
1969
1971, 1976
1983, 1985, 1988, 1989
1990
2001, 2003, 2004, 2005, 2009
2010 (sweet wines,) 2011, 2012, 2015, 2018, 2019
2020, 2021
Declared vintages of port
1950, 1955, 1958
1960, 1963, 1966/67
1970, 1975(first vintage bottled entirely in portugal,) 1977
1980, 1982/83, 1985
1991, 1992, 1994, 1997
2000, 2003, 2007
2011, 2016, 2017*
*best in the decade
Best vintages of napa valley
1958
1968
1970, 1974, 1978
1984, 1985 (best), 1986, 1987
1991, 1992, 1994-1997, 1999
2001/02, 2004, 2006-09
2010, 2012-2014, 2016, 2018, 2019 (modern classic)
2021
Wildfires:
2017/2020
Best vintages in champagne
1970, 1971, 1973, 1975, 1976*, 1979
1982, 1988, 1989
1990, 1995, 1996, 1997
2002, 2004, 2008, 2009
2012, 2013, 2015
https://www.jancisrobinson.com/learn/vintages/champagne
https://www.decanter.com/learn/vintage-guides/champagne-vintage-guide-110803/#1970
Best vintages for rioja and ribera del duero
1968
1970
1982, 1986 (RbD,) 1989
1990, 1991, 1994, 1995, 1996
2001, 2004, 2005, 2008, 2009
2010, 2011, 2014, 2015, 2016,
Vina Bosconia (El Bosque vineyard)
EMilio Morro Malleolus Valderramiro / Malleolus Sanchomartin
Tinto Pesquera Millenium Gran Reserva / Janus Gran Reserva / Reserva Especial .
Best Loire Valley Vintages
1947, 1949
1959
1964
1976
1989
1990, 1995, 1996, 1997
2001 (anjou and sweet wine,) 2002, 2003 (depends who you ask,) 2005, 2007 (sweet wines only,) 2009
2010 (muscadet and SB,) 2014, 2015, 2016, 2017, 2018, 2019
2020, 2021(finally a break from the tropical styles)
Name 5 wines to drink in lieu of grand cru champagne
Recaredo Reserva Petucular 2008 (cava)
Henskens Rankin Blanc de Blancs ‘Triple Wild’ (Tamar River, Tasmania - wild first, secondary, and MLF)
Loimer 2016 Blanc de Blancs and Blanc de Noirs Grosse Reserve
-Bdb Chard 44mo lees Langenlois (kamptal)
-BdN PN 44 mo lees Gumpoldskirchen (thermenregion)
Peter Lauer Sekt Reserve 1992 (28 years on lees) released in 2020
Schramsberg J Schram 2010 (chard based with pinot)
Name three producers equivalant to grand cru classe bdx from Chile
Concha y Toro - Don melchor (puento Alto)
Vinedo Chadwick Puente Alto
Errazuriz Vina Sena (partner with mondavi) (Aconcagua)
Errazuriz Don Maximo (aconcagua)
Los Vascos Le Dix Los Vascos (Colchagua - Rothschild)
Santa Rita “Casa Real” (Alto Maipo - Juhate)
Lapostolle “Clos Apalta” (Rapel - Colchagua - Apalta) Grand Marnier Family
Name three producers equivalant to grand cru classe bdx from South Africa
Rust en vrede Stellenbosch
Tokara “Tolus” Stellenbosch
Delaire Graff “Laurence Graff” Stellenbosch
Name three producers equivalant to grand cru classe bdx from Australia
Any of the first five
Cullen Diane Madeline / Mosswood Cabernet (these two viewed as “the best”)
Cape Mentelle / Leeuwin Art Series / Vasse Felix
Henschke “Cyril Henschke” Eden Valley
Penfolds Bin 707 South Australia
Wynn’s John Riddich Coonawara
Name a producer equivalant to grand cru classe bdx from NZ
Villa Maria Ngakirikiri Gimblett Gravels Hawke’s Bay
Name a producer equivalant to grand cru classe bdx from Argentina
Catena “Nicholas Catena” Uco Valley Mendoza (mostly Adrianna)
Recomend a BdB champagne not made of Chardonnay
Cederic Bouchard Rose de Jeanue La Boloree (Pinot Blanc / Cotes de bar)
Drappier Cuvee Pinot Gris Cotes de bar
Moutard Cuvee Arbanne Cotes de bar
Who makes a champagne with all 7 grapes?
Laherte Feres Les 7 (solera as well from southern Epernay)
Hermitage laterals in southern hemisphere (not Australia)
Craggy Range Le Sol Gimblett Gravels
Kusuda Wines Martinbourough
Trinity Hill “Homage” Gimblett Gravels
Sadie Columella Swartland
