Beer, Sake, Spirits

Question 1

Beer

What is “the wort”?

Answer 1

A sugar rich liquid, from malted grain

the brewer must rst derive
Previewing Staged Changes
the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort

Question 2

Beer

What are hops, what do they add to beer?

Answer 2

Hops, the
dried FLOWER clusters that provide avor and bitterness to beer, have both preservative and antiseptic
qualities that inhibit bacterial growth.

Question 3

Beer

What common thread ingredient do Hefe-weizen and white beer have?

Answer 3

Wheat

Question 4

Beer

Explain the MODERN BREWING process?

Answer 4

1. Creat the malted Barley, or malt.
2. The “cereal” is steeped in water for approximately 2 days to promote germination of the grain.
3. Once the graing begins to germinate, or SPROUT, it is transferred to comparments w/ controlled temp. and moisture levels.
4. as the sprout grows to nearly 1inch in length, the enzyme AMYLASE is produced.
5. Amylase converts the starchy carb of the grain into the fementable sugars Maltose and Dextrin.
6. This “green malt” is then roasted w/ hot air in a kiln to suppress further growth.
7. the roasting
8. Once grain is malted, the malt is ground or cracked in a mill to pruduce grist

Question 5

beer

What determines the “style” of beer?

Answer 5

The style of beer desired will determine the length and degree of roasting.
Highly roasted black malts, for example, are used for porter-style beers, whereas pale malt, dried at low
temperatures and very light in color, is used for pale ales

Question 6

Beer

What is a lambic beer?

Answer 6

• Unique specialty of Belgium, that are spontaneaously fermented in open-top containers w/ native wild yeast.

Question 7

Beer

What yeast(s) is responsible for Lambic beer?

Answer 7

• Brettanomyces Bruxellensis
• Brettanomyces Lambicus

Question 8

Beer

Describe a Classic Lambic beer?

Answer 8

Vinous in Character, distinctively Sour, and aged prior to release, often up to 3 years in CASK

Question 9

Beer

What style of beer is refered to as the Brussels Champagne?

Answer 9

Gueze, a style produced by mixing one year old lambics w/ beers that have a ged for two to three years.

Question 10

Beer

What is the name for a fruit Lambic?

Answer 10

Kriek, a more common style, traditionally dry in style.

Question 11

Beer

How are Kriek produced?

Answer 11

Fruit lambics are refermented with added
fruits—such as sour morello cherries for kriek styles or raspberries for framboise—before bottling

Question 12

Beer

Trappist ales, lambics, stouts, brown ales and other strong beers should be served at what temperature?

Answer 12

Cool Room Temp.

Question 13

Beer

What style of beer is famously Produced in Bamberg (franken, germany)?

Answer 13

Rauchbier, a smoked beer

Question 14

Beer

What style of beer Originates from Hainaut Province in Belgium?

Answer 14

Saison, a farmhouse ale or GRISETTE

Question 15

Beer

Fermentatino is fast and warm, producing richly flavored beers.

Identify the style of beer

Answer 15

ALES
* Brown
* Pale
* Scotch
* Mild
* Burton
* Old
* Belgian
* Trappist
* Abbey
* Stout
* Porter

• Brown
• Pale
• Scotch
• Mild
• Burton
• Old
• Belgian
• Trappist
• Abbey
• Stout
• Porter

Question 16

Beer

Fermentation is slow and cool, producing delicately flavored beers.

Identify the style of beer

Answer 16

LAGER
* Pilsner
* Bock (inc. Doppelbock, Eisbock, Maibock)
* Märzen/ Fest
* Vienna Style
* Dortmunder
* Black/Schwartz
* Munich Helles
* Pale Lager

Question 17

Beer

Spontanously Fermented (w. Brettanomyces bruxellensis, Brettanomyces lambicus, Sacchromyces cerevisiae, Lactobacillus, and others) over a long period of time; aged hops provide antibacterial qualities, not bitterness.

Answer 17

Lambics

Question 18

Beer

What is a Gueze?

Answer 18

Style of lambic beer, that is a blend of 1year old and 2 year old lambics. Fermentation concludes in the bottle

Question 19

Beer

Mars

Answer 19

mild lambic produced by reusing the lamt from a previous lambic fermentaiton.

Question 20

Beer

Faro

Answer 20

Mixture of lambic and lighter brewed beer. Belgian candy sugar is added for sweetness

Question 21

Beer

Kriek

Answer 21

Framboise, and other fruit lambics

Question 22

Beer

Wheat Beer styles

Answer 22

• Hefe-Weizen (“yeast-wheat”)
• Dunkel/Dark Weizen
• Kristall Weizen: Filtered, Cystal clear wheat beer
• White: Often includes additon of orange peel and /or coriander

Question 23

Beer

How much wheat is in wheat beers?

Answer 23

Produced w/ up to 60% wheat instead of barley (German law requires at least 50%); typically cloudy and unfiltered.

Question 24

Beer

STYLES OF WHEAT BEER?

Answer 24

• Hefe-Weizen (“yeast-wheat”)
• Dunkel/Dark Weizen
• Kristall Weizen: filtered, crystal clear wheat beer
• White: often includes additions of orange peel and/or coriander

Question 25

# Beer Malting | Malting Nomenclature

Question 26

# Beer Kilning ## Footnote Malting Nomenclature

Question 27

# Beer Roasting vs. Stewed vs. Smoked ## Footnote Malting Nomenclature

Answer 27

## Footnote Flavor aroma or enzymatic power

Question 28

# Beer Adjuncts? ## Footnote Malting Nomenclature

Answer 28

Provide aroma, flavor and texture * Oats: Richer mouthfeel * Corn * Wheat: * Rice: Lughten beer

Question 29

# Beer Enzymatic Power? ## Footnote Malting Nomenclature

Question 30

# Beer ## Footnote Malting Nomenclature

Question 31

# Beer ## Footnote Malting Nomenclature

Question 32

# Beer ## Footnote Malting Nomenclature

Answer 32

Question 33

# Beer Hops Family ## Footnote Hops

Answer 33

Cannabaceae

Question 34

# Beer What do Hops do for beer? ## Footnote Hops

Answer 34

* Contribute aroma flavor * Balance malt sweetness * Antimicrobial properties * Foam/ head creation retention

Question 35

# Beer Primary Growing areas for Hops?

Answer 35

* USA- Pacific NW * Germany * Australia/ New Zealand *

Question 36

# Beer HOP Profile: Columbus ## Footnote Hop Varieties

Question 37

# Beer HOP Profile: Mandarina Bavaria ## Footnote Hop Varieties

Question 38

# Beer HOP Profile: Tettnang ## Footnote Hop Varieties

Answer 38

## Footnote more subtle influence (old world style)

Question 39

# Beer IBUs Or IBU ## Footnote Hop Nomenclature

Answer 39

International Bitter Units * 1-120plus * lower the less bitter, higher the more bitter ## Footnote Human palate can only percieve up to 110

Question 40

# Beer Dry Hopped ## Footnote Hop Nomenclature

Answer 40

Gives essential pretty aromas that are easily volatized, before or after the boil

Question 41

# Beer Wet/ Fresh hopped ## Footnote Hop Nomenclature

Answer 41

Fresher aromas, more volatile but short lived. Fresh of the "vine". Has more essential oils

Question 42

# Beer Hop Backs/ Hop Percolators ## Footnote Hop Nomenclature

Question 43

# Beer Ale yeast ? ## Footnote Yeast

Answer 43

Saccharomyces Cerevisiae

Question 44

# Beer Lager Yeast ## Footnote Yeast

Answer 44

Saccharomyces Pastorianus

Question 45

# Beer Wild Yeast ## Footnote Yeast

Answer 45

Brettanomyces