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Beer, Sake, Spirits > Beer, Sake, Spirits > Flashcards

Beer, Sake, Spirits Flashcards

1
Q

Before a grain’s starch can be fermented, what must happen?

A

It’s starch must be converted to sugar

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2
Q

What is the wort?

A

A sugar-rich liquid derived from malted grain

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3
Q

What are hops?

A

A flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth

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4
Q

What are the four raw ingredients in beer?

A

Water, yeast, a starch source, and hops

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5
Q

What does the Bavarian Purity Law say?

A

In 1516 it codified the ingredients for beer as barley, hops, and water—the action of yeast in fermentation was as of yet undiscovered, and wheat, a component of Hefe Weizen and White Beer styles, was reserved for the production of bread

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6
Q

What is the cereal grain of choice for most brewers?

A

Barley

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7
Q

After the grain, generally barley, is soaked in water for a couple days and begins to sprout, what happens next?

A

The sprouting produces the enzyme amylase, which will convert the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin. This green malt is then roasted in a hot kiln to stop further growth.
The style of beer desired will determine the length and degree of roasting. Heavy roasted black malts, for instance, are used for porter-style beers, whereas pale malt, dried at low temperatures and very light in color, is used for pale ales

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8
Q

What is grist?

A

Malted grain (grain that has germinated and then been kiln dried) and then ground or cracked..

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9
Q

How is wort created?

A

The mashing of grist and hot water (generally 1-2 hours of mashing) converts and extracts sugar from the malt, and results in the flavor-, sugar- and color-rich wort

The wort liquid is drawn off the grains and filtered into the brew kettle, or “copper.

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10
Q

What does boiling the wort achieve?

A

It stabilizes and sterilizes the brew, darkens the color, and causes excess water to evaporate

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11
Q

What are the two subsets of beers?

A

Lagers and Ales

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12
Q

What category of beer is top fermenting? What are some of it’s characteristics

A

Ales are top-fermenting. They ferment in warm environments and ferment quickly, usually within a week.
They are fruity and richly flavored beers.

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13
Q

Are lagers top or bottom fermenting beers?

A

Bottom fermenting. They ferment in cooler temperatures over longer amounts of time. They are considered to be more delicate and cleaner beers.

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14
Q

What are lambic beers?

A

Lambics are a unique specialty of Belgium and are spontaneously fermented in open-top containers with native wild yeasts.

They are often aged up to 3 years.

Generally, lambics are blended before release

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15
Q

What is Geuze?

A

Geuze is a style of lambic produced by mixing one-year-old lambics with beers that have aged for two to three years.

Because there are fermentable sugars in the young lambic, when the mixture is added to bottle and sealed, it re-ferments in the bottle, giving it a sparkling wine effect. Because of this it is also known as “Brussels Champagne”

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16
Q

What are examples of fruit lambic?

A

Kriek (refermented with sour Morello cherries)

Framboise (refermented with raspberries before bottling)

Cassis (refermented with black currents)

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17
Q

What are 2 producers of fruit lambics?

A

Lindemans and Cantillon

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18
Q

Should lagers or ales be served at cooler temperatures?

A

Lagers at cooler temps (48-52 degrees F)

Ales (54-57 degrees F)

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19
Q

Name 3 trappist beers

A 
Orval (Belgian, est. 1931)
Chimay (Belgian, est. 1863)
Rochefort (Belgian, est. 1595)
Westvleteren (St.-Sixtus, Belgian, est. 1838)
Westmalle (Belgian, est. 1836)
Achel (Belgian, est. 1998)
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20
Q

What is Multiple Parallel Fermentation (MPF)?

A

A process that relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae) to undergo both crucial processes of fermentation at once (starch to sugar and sugar to alcohol)

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21
Q

What is Yamada Nishiki?

A

A type of sake rice considered superior by many

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22
Q

What is shinpaku?

A

The pure, starchy, heart of the rice grain (with the outer layer of protein removed)

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23
Q

What does Junmai indicate in sake?

A

The producer has used only water, rice and koji in making the sake and that the rice is milled to at least 70%

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24
Q

What is the meaning of Honjozo?

A

70% of the grain remains and a slight bit of brewers alcohol (pure distillate) has been added to the sake

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25
What does Ginjo indicate?
60% of the grain remains If labeled Ginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo
26
What does Daiginjo indicate?
50% of the grain remains If labeled Daiginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo
27
What is the koji in sake?
The koji is the steamed rice that the koji-kin is cultivated on
28
What is a Moto?
A starter, consisting of additional rice and water added to the koji
29
What is the moromi?
The fermenting mash. It's the Moto with Koji, water, and steamed rice added in 3 successive stages. Each stage doubles the volume of the moromi.
30
What is a typical final level of alcohol for sake?
17% Often times the ABV after fermentation reaches close to 20% and water is added back in to bring the ABV down to 17%
31
On the Sake Value Meter (nihonshudo), negative numbers indicate?
Sweetness Positive numbers indicate dryness. 0 is neutral
32
At what temperature should quality sake be served?
Room temp or slightly chilled
33
What is a tokkuri?
A traditional decanter (a ceramic, narrow-neck flask) the sake is generally poured in to for serving into ochoko (small cylindrical vessels) or, for the more ceremonial sakazuki cups
34
What is namazake?
Unpasteurized sake
35
What is nigori?
Unfiltered sake
36
What is Taruzake?
Sake aged in wooden barrels
37
What does Jizake indicate?
Sake produced by small brewhouses | The sake is not mass produced
38
What does Genshu sake indicate?
The sake has not been diluted with water.
39
Is a spirit a fermented beverage?
No. It is a distillate of a fermented beverage
40
What simple premise does distillation rely on?
Alcohol has a lower boiling point than water. At sea level it boils at 173 degrees F
41
Who is Jabir ibn Hayyan?
An 8th century chemist who developed an improved alembic still - the precursor to the pot still
42
What are synonyms for the continuous still?
The coffey, column, or patent still
43
After distillation all spirits are what color?
They are colorless. | Brown spirits such as whiskey's and Brandy's get their color from barrel aging
44
What are the three methods for imparting additive flavors to a distilled spirit (not oak aging)?
Maceration - a slower, cold method Infusion is a quicker, hot method. Percolation - A method resembles coffee brewing, as the base spirit is pumped through the flavoring material
45
What is the bestselling spirit in the US?
Vodka
46
What does the EU and the US mandate any spirit labeled vodka to be?
Neutral in flavor The EU also mandates a min ABV of 37.5% and if the vodka is not made from potatoes or grain, then the ingredients used for fermentation must be on the label
47
What is Tito's vodka make from?
Corn
48
Name 5 vodka producers.
``` Stolichnaya (Russia) Ikon (Russia) Chopin (Poland) Belvedere (Poland) Grey Goose (France) Kettel One (Holland) Tito's (US) ```
49
What is acquavit?
Essentially, a Scandinavian vodka (bases used are potatoes or grain) and flavored with caraway and other spices
50
What is the most important botanical in gin?
Juniper berrys
51
Name two London dry gin's
``` Beefeater Tanqueray Bombay Sapphire Gordon’s Boodles ```
52
Where was gin first developed?
Holland (not Britain)
53
What is Genever (Jenever)?
The first crude gin developed in the 16th century by Dutch Dr. Sylvius de Bouve.
54
What are the main differences between Genever and London's Dry Gin?
Genever has sweetness and a lower ABV
55
Traditionally, the Genever recipe incorporates a minimum 15% "malt wine". What is malt wine in this instance?
A distillate of corn, rye and wheat. This traditional style is cold "oude" (old) A cleaner, more neutral Genever with less malt wine is labeled jonge ("young"). Corenwyn ("corn wine") is a cask-aged version in which malt wine comprises at least 51% of the distillate
56
What is the main difference between Plymouth Gin and London Dry gin?
Plymouth Gin is fuller bodied and very aromatic
57
What is Old Tom Gin?
An English style gin, rarely encountered today that has RS
58
What is the dominate spirit in the Tom Collins cocktail and the base of the 19th century Martinez cocktail
Old Tom Gin
59
When is the first recording of whiskey production?
1494, Scotland
60
When was Bourbon whiskey first produced? Where?
1789 - Elijan Craig pioneered the Bourbon whiskey style | Kentucky
61
What is Bourbon whiskey's primary ingredient?
Bourbon Whiskey must be made from min 51% corn
62
What is bourbon whiskey aged in?
Charred new oak casks
63
What is different about Tennessee whiskey than bourbon whiskey?
Tennessee whiskey must be filtered with maple charcoal prior to aging and manufactured in the state of Tennessee Jack Daniels and George Dickel produce Tennessee whiskey
64
With Bourbon Whiskey, when must aging be labeled on the bottle?
when aged for less than 4 years
65
Name three types of American whiskey
Bourbon (51% corn) Corn (80% corn) Rye (51% rye)
66
Name two rye whiskey producers
Sazerac | Rittenhouse
67
What type of vessels are generally used to age scotch?
Used Bourbon or Sherry casks
68
Name the 5 legal categories of Scotch Whisky
``` Single Malt Scotch Whisky Single Grain Scotch Whisky Blended Malt Scotch Whisky Blended Grain Scotch Whisky Blended Scotch Whisky ```
69
What are the requirements for all Scotch whisky
It must be produced in Scotland Distilled twice (or more) Aged for at least three years Hit an ABV of 40% or higher
70
What type of Scotch Whisky constitutes the majority of production?
Blended Scotch Whisky
71
What are the six regions of Scotch production?
``` Highland Lowland Speyside Islay Campbeltown The Islands ```
72
Which is the largest Scotch producing region?
Highland, producers include: Oban, Glenmorangie, Dalwhinnie and Dalmore among its better-known distilleries
73
Glenlivet, Glenfiddich, and the Macallan are produced in which region?
Speyside
74
What are the major Scotch producing islands?
``` Skye Jura Mull Arran Orkney ```
75
Who is the maker of Jameson?
New Midleton
76
Name a Japanese whiskey producer
Suntory
77
What are some differences between Irish and Scotch whiskey
In general, Irish whiskey is lighter. It uses less, if any malted barley (it uses unmalted barley) and it generally does not use peat as a heating source, thus it is less smokey than a Scotch whisky.
78
How is brandy defined by the EU?
Brandy is defined by the EU as a distillation of wine—not pomace—with a minimum abv of 36% and a minimum oak aging period of six months
79
What are France's two delimited Brandy producing regions?
Cognac and Armagnac
80
What are the 6 defined regions of Cognac?
``` Grande Champagne Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires (Bois à Terroirs) ```
81
What type of soil is found in petite Champagne and grande champagne?
soft chalk
82
What is the primary white grape of Cognac?
Ugni Blanc (98% of cognac's plantings are Ugni Blanc) Folle Blanche, Colombard, and other varieties are permitted but rare
83
What is the brouillis?
The first distillation of cognac which reaches 28-32% ABV
84
What is bonne chauffe?
The second distillation of cognac
85
What are the four parts of the bonne chauffe?
The tête (heads), coeur (heart), secondes (second cuts) and queue (tails)
86
What part of the Bonne chauffe is used to make cognac?
Coeur (heart) - Approximately 40% of the total Brouillis liquid
87
What are the aging requirements for VS, VSOP and XO Cognac?
VS - 2 year min aging in cask VSOP - 4 years in cask min XO - min 10 years in cask (as of 2018, prior to 2018, 6 years was the minimum)
88
What is Cognac generally aged in?
Oak casks, traditionally sourced from the Limousin and Tronçais forests
89
Generally, a cognac is a blend of vintages, which vintage denotes the label date?
The youngest Eau-de-vie is referred to. So, in a VSOP, the youngest is 4years, some vintages may be older.
90
If a Cognac is labelled by region, what percentage of grapes need to come from that region?
100%
91
If Cognac is labelled "Fine Champagne" where are the grapes coming from and at which percent?
Grande Champagne (must be at least 50% of the blend) and Petit Champagne
92
What are the three regions of the Armagnac AOC?
Haut-Armagnac Bas-Armagnac Armagnac-Ténarèze
93
What grapes are used to produce Armagnac?
Ugni Blanc Colombard Folle Blanche (Picpoul) Baco Blanc (the only hybrid grape authorized in any French AOC/P appellation). Unlike Cognac, Armagnac is more frequently produced from a blend of varieties than a single grape.
94
What is a synonym for Folle Blanche?
Picpoul
95
How many distillations does Armagnac generally undergo?
95% of brandy produced from the Armagnac AOC only undergoes 1 distillation, although 2 are permitted.
96
What is Blanche Armagnac AOC?
A clear spirit that achieved appellation status in 2005
97
In Armagnac, what does VS, VSOP and XO or hors d'age indicate?
Aging indication refers to the youngest eau-de-vie in the blend VS: 1-3 years aging in barrels VSOP: 6-9 years in barrel XO (hors d'age): 10+ years in barrel
98
What is coupage?
The blending process in armagnac tp achieve a desired style that remains consistent throughout the years
99
What is the minimum ABV for Armagnac?
40%
100
Do you see vintage bottlings more often in Cognac or Armagnac?
Armagnac | Vintage bottlings of Armagnac must be aged a min of 10 years before release
101
Name 3 prominent Cognac producers
Rémy Martin Hennessy Martell Courvoisie
102
Name a Armagnac producer
Larressingle | Château Laubade
103
Besides are Armagnac and Cognac, name a few brandies from other parts of France
Fine de Bordeaux Fine de Bourgogne Fine de la Marne
104
How is Brandy de Jerez aged?
In the Solera method. | Brandy de Jerez is produced the the same area as Sherry and distilled from wines based on Airén and Palomino grapes
105
Name a notable sherry producer that also produces Brandy
Domecq Emilio Lustau Osborne
106
What is the name for brandy in Portugal?
Aguardente
107
What is the Italian synonym for Ungi Blanc?
Trebbiano
108
Name a US brandy producer
Germain-Robin from Ukiah
109
What is the name of the brandy produced in Chile and Peru?
Pisco | Pisco is not typically aged in barrel.
110
Marc (France), grappa (Italy), and bagaceira (Portugal) are examples of what type of spirits?
Pommace spirits
111
Where is Calvados produced? From what?
In the Normandy region of norther France. | It is produced from apple and pear cider
112
What are the three appellations of Calvados?
Calvados AOC Calvados Domfrontais AOC Calvados Pays d’Auge AOC.
113
What is another name for pear cider?
Perry
114
What is the considered the premier region for Calvados?
Calvados Pays d’Auge Requires 30% maximum Perry 2 years min aging in casks
115
What percentage of Perry is required in Calvados Domfrontais AOC?
30% min | 3 years min aging in casks
116
What are the youngest bottles of Calvados aged as?
Fine
117
With Calvados, what does Vieux or Réserve, Vieille Réserve or VSOP and XO, Hors d’Age, Extra, or Napoléon indicate?
Vieux or Réserve: 3 years aging Vieille Réserve or VSOP: 4 years aging XO, Hors d’Age, Extra, or Napoléon: de 6 years aging min
118
What type of spirit is Kirschwasser (Kirsch)? What is it made from?
Eau de vie | Black Cherries
119
Boukha, is the national drink of Tunisia, what type of drink is it and what is it made from?
It is an Eau de vie derived from figs
120
What is rum distilled from?
Sugarcane or molasses
121
Where and when did Rum originate
The Carribbean in the 17th century
122
What are the 4 different styles of rum?
Light rum Dark rum Demerara rum Rhum agricole
123
Where is Demerara rum unique to?
Guyana | It is a light style rum distilled from molasses but can be aged for up to 10 years prior to release
124
How is most light rum made?
Through the continuous method, and filtered with charcoal after a short period of cask aging to remove any color
125
In dark rum, how is the color achieved
Aging in cask and the addition of caramel
126
Where is rum agricole primarily produced?
Martinique AOC | Rhum agricole may only be produced from sugarcane juice; column distillation is mandated in Martinique
127
What is tequila produced from?
The fermented juice of the cooked piña (pineapple), the heart of the blue agave plant
128
What is the minimum amount of blue agave necessary in Tequila?
51%
129
What are the aging requirements for Silver, Reposado and Anejo tequila?
Silver: Bottled after distillation Reosado: 60days- 1year cask aging Anejo: 1-3 years cask againg Extra Anejo: 3+ years cask aging
130
Where does the majority of Mezcal production take place?
Oaxaca
131
Where is tequila produce?
Primarily produced in and around the city of the same name in the western state of Jalisco. The states of Guanajuato, Tamaulipas, Nayarit, and Michoacán also have limited regions of production
132
What kind of agave is used in Tequila? | What kind of agave is used in Mezcal?
``` Tequila = Blue Agave Mezcal = Agave Espadin (typically but other varieties are sought after by connoisseurs such as Arroqueño, Tobalá, Tepeztate, and many variations of Agave Karwinskii) ```
133
What were the 3 mezcal labeling categories created in 2016?
Mezcal (can be industrially produced) Mezcal ancestrale - limits the production to quality-minded or traditional techniques Mezcal artisanal - limits the production to quality-minded or traditional techniques

Beer, Sake, Spirits (1 decks)

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