Beer/Sake Flashcards
Classic Styles of Ale
(quick, warm, top-fermenting 68-72 degrees F)
Germany
British
Irish
Belgian
American
Germany: Hefeweizen (Hofbrau Haus)
British: Pale Ale (Bass), IPA (Flying Fish), Porter (Samuel Smith) O’Keefe’s - all styles
Irish: Stout (Guiness)
Belgian: Lambic (Lindemans), Wit Bier (Hoegaarden)
American: Ale (Anchorsteam, Sierra Nevada)
Classic Styles of lagers
(Slow, cooler, bottom-fermenting yeast 48-58)
Czech Republic
German
European
American Lager
Czech Republic: Pilsner (Pilsner Urquell, Budweiser) black lager: Tmave
German: Bock (Shiner) Doppelbock (Paulaner) Oktoberfest (Spaten), Dunkel - dark, Schwarzbier
European: Okocim, Samuel Smith, Kronenburg, Karlsburg
American Lager: Bud, Miller, Coors, Heineken, black lager: Sprecher’s, Sam Adams
Brewing Equipment Terms
Mash Tun Wort Lautering Sparging Copper hopback heat exchange conditioning tank
Mash Tun - where mash and hot water are combined for brewing.
Wort - the tea
Lautering - straining wort
Sparging - adding additional water to get maximum flavor into wort
Copper - where hops is added to tea or
“Wort”
hopback: where hops leave the wort
heat exchange: where wort is cooled down for fermentation
conditioning tank: where racked wort goes for secondary fermentation
Lambic beer process
natural fermentation, wild yeasts, oak barrels. Fruit can be added at any point, but if done after boiling, must be pasteurized to prevent molding.
Pasteurization
done for bottles and cans, not kegs. Heated in container 140 degrees F. Kegs not pasteurized so must be kept cold to avoid secondary fermentation.
Cider rec if you like…
sauv pinot gris Chard PN Cab
sauve: Orchard Hill’s Verde
pinot gris: South Hill’s Pomme Sur Lie
Chard: Snowdrift Cider’s Barrel-Aged Cornice
PN: Spark Heirloom Blend by Alpenfire
Cab: Tilted Shed’s New England Style Barrel-Aged Cider
Cider Apple classifications
4
bittersweet
bittersharp
sharp
sweet
(bitter=tannin)
sweet: <50%
Sharp: <25-33%
5 Cider Regions New World
Sonoma, Finger Lakes, Quebec, New England, Virginia
5 Cider Regions Europe
Germany, Austria, England, Brittany, Spain
Sake ingredients
Water, rice, koi-kin fungus, yeast, possible addition of neutral distilled alcohol
Premium Sake Quality Grades
Honjozo - 30% grain is milled away, a little added alc.
Junmai - 30% grain is milled away, no added alc.
Ginjo - 40% of grain milled away
Daiginjo - 50% milled away
Junmai Daiginjo - 50% milled away, no added alcohol
other sake styles
namazake
nigori
genshu
namesake - unpasteurized, must be refrigerated
nigori - milky, unfiltered, usually off-dry
genshu - undiluted sake
