Beer, Sake, Spirits Flashcards
What is the earliest historical evidence of beer-like beverages?
They date back to ancient Mesopotamia (Sumerians, Babylonians) and ancient Egypt, used in religious rites and daily food staples.
Which group refined beer brewing in medieval Europe?
Monasteries played a key role, introducing hops for preservation; Hildegard of Bingen documented hops’ use.
How did the Industrial Revolution affect brewing?
Steam power, refrigeration, and consistent temperature control enabled large-scale, standardized beer production.
Define the modern craft beer movement.
A late 20th-century shift (esp. in the U.S.) toward small artisanal breweries, focus on flavor experimentation (IPAs, barrel-aged stouts, sour beers).
What are the four main beer ingredients?
Water, malted grain (usually barley), hops, and yeast.
Why is water’s mineral content crucial in brewing?
It can alter flavor and mouthfeel (Burton-on-Trent’s high-sulfate water is classic for IPAs).
What does “malt” add to beer?
Malt (barley) provides fermentable sugars and influences color/flavor; specialty malts (roasted, caramel) add complexity.
How do hops affect beer?
Hops give bitterness, flavor, aroma, and act as a preservative. Different hop varieties impart citrus, floral, piney, or spicy notes.
Name the two main yeast classes in beer.
Ale yeast (top-fermenting, warmer temps, fruity esters) and lager yeast (bottom-fermenting, cooler temps, cleaner taste).
Outline the key steps in brewing.
Malting → Mashing (hot water + crushed malt = wort) → Boiling (with hops) → Fermentation (yeast) → Conditioning/Lagering → Packaging.
List some iconic German beer styles.
Pilsner (crisp, hoppy), Weissbier (banana/clove), Bock (strong, malty).
Which Belgian styles are known for complexity?
Trappist ales (fruity, high ABV), Saisons (rustic, spicy), Lambics (spontaneously fermented, sour).
What defines UK beer styles like Bitter or Porter?
Bitters are sessionable, with earthy hops. Porters/Stouts emphasize roasty malt flavors.
Name two classic American beer styles.
American IPA (bold hop aroma/flavor) and Pale Ale (balanced malt-hop). Also popular: Imperial Stouts, barrel-aged experiments.
What is the difference between a Czech Pilsner vs. a German Pils?
Czech Pilsner (softer water, Saaz hops, rounder malt). German Pils (crisper, drier, more bitter).
Explain “SRM” in beer.
It stands for Standard Reference Method – color scale from pale straw to black used to describe beer appearance.
Why swirl or sniff beer before tasting?
Aroma is key: malty notes (bread, caramel, roast), hop aromatics (citrus, pine), yeast esters (fruit), or phenols (clove, pepper).
Suggest a food pairing for an American IPA.
Spicy foods (Indian curry, Thai) or grilled meats. Bold bitterness can cut through heat and richness.
What sets whiskey apart from other spirits?
It’s distilled from grain mash (barley, corn, rye, wheat), then aged in oak casks, imparting specific color and flavor nuances.
How does a pot still differ from a column still?
Pot still is batch-based, retains congeners for more flavorful/spirit-forward products (e.g., single malt Scotch). Column still is continuous, yielding higher-proof lighter spirits (vodka).
Explain Bourbon’s key requirements.
Made in the USA (often Kentucky), at least 51% corn, aged in new charred American oak barrels, no minimum age (straight Bourbon = 2+ yrs).
What is Cognac’s distillation process?
Double distillation in copper pot stills, then aged in French oak (Limousin or Tronçais). Must come from the Cognac AOC region.
Compare rum made from sugarcane juice vs. molasses.
Sugarcane juice (common in Rhum Agricole, cachaça) yields a more vegetal, terroir-driven spirit. Molasses-based rums often taste rounder, heavier, or more caramel-like.
What defines Tequila from other mezcals?
Tequila must be from Blue Weber Agave in specific Mexican regions (Jalisco + others). Mezcal can be made from various agave species across broader areas, often with smoky notes.
List gin’s defining botanical.
Juniper is mandatory; other botanicals vary, e.g., coriander, citrus peels. London Dry must have predominantly juniper-forward style.
Why is vodka considered neutral?
It’s column-distilled to high proof, removing most congeners, then cut with water. Minimal flavor or aroma by design.
What are fruit-based Eaux-de-Vie?
Clear fruit brandies like Poire Williams (pear), Kirsch (cherry), distilled from specific fruit fermentations, unsweetened and unaged typically.
Define “solera” in brandy context vs. sherry.
For Spanish brandies, a fractional aging method like sherry’s. Younger brandy is progressively blended with older stock, ensuring consistency.
How do barrel char/toast affect spirits?
It influences color and flavor extraction: heavier char can bring caramel, vanilla, smoke. Lighter toast can highlight more delicate, oak-lactone notes.
What is “finishing” in Scotch whisky?
Transferring mature whisky into casks that previously held sherry, port, or wine, adding extra complexity and flavors.
Explain how to taste spirits methodically.
Check clarity/color, swirl gently, nose carefully (alcohol can mask aroma). On the palate, note flavors (fruit, spice, oak), body, finish. Assess length and complexity.
Name a reason for the global craft distilling boom.
Growing consumer interest in unique, local flavors, plus relaxed regulations in some countries encouraging small-batch entrepreneurs.
What makes sake different from typical wine or beer?
Sake is brewed from rice, using koji mold to convert starch to sugar. It’s sometimes called “rice wine” but uses a unique multiple parallel fermentation process.
What does “seimaibuai” refer to in sake?
Rice polishing ratio – how much of the outer bran is milled away. Higher polish (lower final ratio) yields more delicate, aromatic sake (Ginjo, Daiginjo).
Define Koji-Kin in sake brewing.
Koji mold (Aspergillus oryzae) grown on steamed rice, producing enzymes that convert starch to fermentable sugars.
Name a typical classification of sake.
Junmai (pure rice, no added alcohol), Honjozo (small addition of brewer’s alcohol), Ginjo/Daiginjo (specialty polished sake), Nigori (cloudy), Nama (unpasteurized).
Which region is known for crisp, “tanrei karakuchi” (light-dry) sake?
Niigata in Japan, famed for its soft water and elegant sakes.
How is sake served typically?
Can be chilled (especially for Ginjo/Daiginjo), room temp, or gently warmed for Junmai. Modern wine-glass usage is common for aromatic appreciation.
Give a simple pairing suggestion for a Ginjo sake.
Delicate fish dishes like sashimi or sushi, highlighting fruity/floral notes without overpowering them.
What are the base components of a cocktail?
Spirit (base), modifying agent (vermouth, liqueur, syrup), dilution (ice water from stirring/shaking), garnish/presentation.
When do you stir vs. shake a cocktail?
Stir spirit-forward cocktails (Martini, Manhattan) to keep clarity; shake cocktails with juice, egg white, or cream (Margarita, Sour) to incorporate well and add texture.
Name a classic cocktail using muddling.
The Mojito – muddling mint, sugar, lime before adding rum and soda.
Explain a “Negroni” build.
Equal parts gin, sweet vermouth, Campari, stirred over ice, garnished with orange peel.
Which technique deals with layering liquids by density?
Pousse-Café layering. Each layer is carefully poured so heavier liquids remain at bottom, lighter up top.
How does glassware matter in cocktails?
Shapes help highlight aroma, keep temperature (coupe, rocks glass, highball). A flute for champagne-based cocktails, etc.
Why is ice quality important?
Large, clear cubes melt slower, preventing over-dilution. Crushed ice is used for certain tiki or julep cocktails requiring fast dilution and chilling.
Name a modern “craft” cocktail approach.
Using house-made syrups, infusions, fat-washing, barrel-aging, and fresh ingredients, focusing on flavor synergy.
Suggest a food pairing for a bourbon-based Old Fashioned.
Barbecued or smoked meats (the sweetness/spice complements smoky flavors) or a caramel-based dessert (the cocktail’s orange bitters and whiskey complement sweet notes).
What is a “shrub” in cocktail terms?
A vinegar-based fruit infusion used to add tartness and complexity.
