Beer, Sake, Spirits Flashcards
What temperature should Lagers, Lighter Ales and Strong beers such as Trappist, Lambic and Brown ales be served at?
Lagers - 40-45 F
Light Ales - 40-45 F
Strong Styles - 45-50 F
How are Ales Fermented?
Using a top fermenting yeast strain called Saccharomyces cerevisiae, fermentation of ales happens at warmer temperatures producing a faster fermentation and typically produces fruity richly flavored beers.
How are Lambic beers fermented?
Spontaneously fermented in open-top containers with native wild yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus. They are sour in Character and often aged for up to 3 years in cask.
How are Lagers fermented?
Using Bottom-fermenting yeast (Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis) fermentation is slower and cooler resulting in a more delicate, cleaner beer.
What is a bottle conditioned beer.
Beer that is not pasteurized prior to bottling, they are bottled unfiltered and finish there fermentation in bottle.
What are conditioning tanks used for.
Beer goes to a conditioning tank or cast to be pasteurized prior to bottling.
What does a cask ale or Drought beer refer to?
A beer that is sold unpasteurized.
What are Fruit Lambics?
Lambic beers refermented with fruits, traditional styles are Kriek (sour morello cherries) or Framboise (raspberry).
Name two producers of Fruit Lambic?
Lindemans and Cantillon.
What is Gueuze?
A style of Lambic produced by blending 1 year old Lambic with 2 or 3 year old lambic. The young lambic contains fermentable sugars still which is then refermented in the bottle to produce its sparkle.
Give a detailed process of beer brewing?
- Create the Malt by steeping the grain in water to germinate it, once the grain germinates it is moved to a controlled temperature and moisture level environment to sprout. Once sprouted the enzyme Amylase is produced and converts the carbohydrates into fermentable sugars Maltose and Dextrin.
- The grains are then roasted, The style of beer will determine the length and degree of roasting.
- Once roasted the Malt is ground or milled to create the Grist.
- The Grist is combined with Hot water in the Mash Tun. This creates the Wort (sugar rich, flavored and colored liquid).
- The Wort is filtered off the grain into the kettle. Sparge can be made at this time by running water over the spent grain.
- The Wort is then brought to a boil. This sterilizes the brew darkens the color and helps evaporate excess water. (Hops may be added at this time or at the end of boiling)
- The Wort is then strained to remove the hops and chilled to fermentation temperature.
- Yeast is added, different types are used for ales or lagers.
- After fermentation the beer is conditioned often pasteurized, filtered and then packaged.
Give a very general description of the beer brewing process.
Malting (Steeped, Germinating, Kiln Dried)
Milling (Grist is made)
Mashing (Wort is made)
Boil Wort (add hops)
Cooling of Wort
Ferment
Condition (maturation, pasteurize)
Filter
Package
What is Yamada Nishiki
A Top grade sake rice.
What is Shinpaka
The heart of a rice grain
What is Futsuu-Shu
Normal sake, like table wine category. Has lots of distilled Alcohol added.
What are the sake levels from least to greatest.
Junmai-shu and Honjozu-shu - rice must be polished to 70% Honjozu-shu has a small amount of brewers Alcohol added.
Junmai Ginjo-shu and Ginjo-shu - polished rice to 60% made using traditional methods and colder fermentation ( fruity and aromatic)
Junmai Daiginjo-shu and Daigingo-shu - Sub classes of the previous levels. Polished rice to 50% even more precise labor methods are used. (Light complex and fragrant.
What is Shikomi
The fermentation of Rice water and Koji.
What is nuka
The rice powder left on the grain after polishing
What is Shubo or Moto
The starter - a mix of yeast, koji, steamed rice and water
What is Moromi
The mash - more rice koji and water are added in 3 stages over 4 days
What is Joso
The sake pressing
What is Roka
Charcoal filtration
What is Namazake
Unpasteurized sake
Name a Saki brand
SOTO Junmai Daiginjo - notes of green apple and cucumber with slight sweetness. Pairs with Tempura fried squash blossoms.
What is a stillage?
A wooden contraption for beer casks that is slightly raised in the back to help collect the yeast
How do you vent a cask.
Use a hard spile to break the shive then take out the hard spile and replace it with the soft spile.
How do you tap a cask.
First vent the cask, then using a wooden mallet knock the gravity dispense tap through the keystone.
Give 2 example of a nut Liqueur
Nocino (Green walnut) Watershed Distillery
Frangelico (Hazelnuts, vanilla chocolate and Coffee.
Give 2 examples of a flower flavored Liqueur
St Germain Elderflower liqueur (Cooper Spirits Co)
Creme de Violette violet liqueur (Rothman & Winter)
Give 2 examples of citrus lequeurs
Grand Marnier Orange Liqueur
Amalfitano Lemoncello
Name 2 fruit flavored Liqueur
Campari Orange
Chambord Black Raspberry
Name 3 examples of herbal liqueurs
Sambuca Luxardo - Anise flavored
Green Chartreuse ( Carthusian Monks)
Fernet Branca - Mint, aloe, juniper, rhubarb, saffron
What is cold compounding in liqueur production.
When liquid flavorings are combined with neutral alcohol. These lack depth and mouthfeel.
What is re-distillation
When flavoring agents are are added to a spirt and the redistilled.
What is Maceration/Infusion
Flavoring ingredients are left to sit in neutral alcohol, different herbs and spices may be added at different times.
What is Percolation
When flavoring ingredients are put into a filter and neutral spirit is passed over them.
Single Malt production requirements
100% malted barley
Must be distilled in small pot stills (Alembic stills) in it least 2 runs
Produced by single distillery
Aged for 3 years in cask
What is Single pot Still Whiskey
Unique to Ireland 100% barley both malted and unmalted distilled in pot still
