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Mastery > Beer, Sake, Spirits > Flashcards

Beer, Sake, Spirits Flashcards

1
Q

Bohemia refers to where?

A

The western part of the Czech Republic

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2
Q

What two styles of beer receive complexity from Brettanomyces?

A

Lambic and Geuze

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3
Q

What is Medronho?

A

brandy produced in the Algarve area of Portugal from distilled fruit of a wild strawberry tree (not the strawberry we know)

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4
Q

What are the aging requirements for Añejo Tequila?

A

Min 1 year in oak

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5
Q

What are the aging requirements for Blanco Tequila?

A

Max 2 months aging

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6
Q

What are the aging requirements for Reposado Tequila?

A

Min 2 months aging in oak

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7
Q

What are the aging requirements for Extra Añejo Tequila?

A

Min 3 years aging in oak

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8
Q

What are two producers in Cambeltown?

A

Glen Scotia
Glengyle
Springbank

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9
Q

Where is Malibu from and what is the flavor?

A

Coconut liqueur made from a rum base; Barbados

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10
Q

What is the standard size of an American Bourbon barrel?

A

53 gal / 200L

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11
Q

For how long must Armagnac “Napoleon” be aged?

A

Min 4 years; aka VSOP

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12
Q

For how long must Armagnac VS be aged?

A

must be aged for between 1-3 years

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13
Q

For how long must Armagnac XO be aged? What other two styles of Armagnac must be aged for this minimum?

A

Min 10 years; Hors d’Age and Vintage Armagnac must also be aged for a minimum of 10 years.

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14
Q

What is the major difference between cognac and armagnac in regards to distillation?

A

Cognac is typically distilled twice in a pot still. This results in a more pure and lighter in alcohol spirit.

Armagnac is typically distilled in a column still and will be more alcoholic and rich in texture

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15
Q

What is a grape varietal that is allowed in the production of Armagnac but forbidden in the production of Cognac?

A

Baco Blanc

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16
Q

Centaur is the figure on bottles of which famous Cognac producer?

A

Remy Martin

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17
Q

In regards to Calvados, what is La Trou Normand?

A

Served between courses at a large meal to cleanse the palate and make room for more.

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18
Q

What is Spain’s equivalent to grappa?

A

Orujo

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19
Q

Calvados Pays d’Auge requires a minimum percentage of what type of apples?

A

Min 70% bitter apples

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20
Q

Which country produces Ron Zacapa?

A

Guatemala

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21
Q

What country produces Diplomatico Rum?

A

Venezuela

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22
Q

What country produces El Dorado Rum?

A

Guyana

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23
Q

What country produces Mt Gay Rum?

A

Barbados

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24
Q

What country produces Goslings Rum?

A

Bermuda

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25
Q

The terms “Nelson’s Blood” and “Demon Water” refer to which spirit?

A

Rum

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26
Q

What are 3 Spanish-style rums?

A

Diplomatico - Venezuela
Flor de Cana - Nicaragua
Ron Zacapa - Guatemala

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27
Q

Agave angustifolia is more commonly known as what?

A

Espadin

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28
Q

What are two tequila companies that were started before 1900?

A 
Jose Cuervo
Sauza
Herradura
Casa Noble
Siete Leguas
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29
Q

In Bourbon production what is a honey barrel?

A

Unofficial term for the best single barrel selection from the rickhouse

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30
Q

What are a couple independent bottlers of Scotch?

A 
Duncan Taylor
Gordon & Macphail
Murray McDavid
Cadenhead's
Blackadder
Maltman
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31
Q

Arukora Tenka aka Aruten refers to what style of sake?

A

Sake produced with the addition of alcohol or fortified with Brewer’s alcohol

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32
Q

What is Junmai sake?

A

Junmai which means “pure rice” is a style of sake produced using only rice, water, yeast, and koji mold.

Aruten is the other style which produced which uses the addition of Brewer’s alcohol

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33
Q

How does the addition of Brewer’s alcohol affect the flavor and profile of Aruten sake?

A

This addition will give the sake a lighter taste with more minerality. This addition will add texture and body improving mouthfill as well. Additionally this will raise the level of alcohol and boost antimicrobial properties.

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34
Q

What is the difference between sakamai and kakomai?

A

Sakamai or “sake rice” tends to be spongy and dry compared to kakomai or “table rice” which is more sticky.

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35
Q

What is the name of the starchy center of a rice kernel that is prized and key to sake production?

A

Shinpaku

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36
Q

Why is sake rice generally more expensive than table rice?

A

Due to the rice being heavier and thus the plants more top-heavy and difficult to cultivate.

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37
Q

Many sake is fermented to an abv between 8-20% but often is diluted down to 15%. Why is this?

A

To avoid additional taxes.

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38
Q

What is the maximum legal abv for sake?

A

22%

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39
Q

For a sake to be labeled as “certified organic sake” what requirement must be met?

A

The rice used for the production of the sake must come from a rice paddy that has been free of synthetic products such as pesticides for a minimum of 3 years.

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40
Q

In what type of years will the kasubuai and be higher and the style of sake produced be leaner?

A

In warmer years where there is more soluble the rice starches will be less soluble thus the amount of kasu (lees) left over after pressing will be higher and the sake will be leaner in style. The reverse is thus true for cooler vintages.

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41
Q

What broad generalization can be made about the style of sake produced in Northern Japan vs Southern Japan?

A

The north is generally said to produce sake that is leaner in style and use rice from the same year as the harvest

The south is known for its broader, richer, yet more mellow style and often uses rice from the previous year’s harvest that has been stored in cool temperature-controlled rooms.

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42
Q

What is Awamori as it refers to Sake? How is it different than nihonshu?

A

Awamori is a distilled specialty sake from Okinawa.

It is different from nihonshu in the following ways:

It is distilled rather than brewed.

It uses Black Koji as a starter giving Awamori a signature sour note while Nihonshu generally uses Yellow Koji which produces a more neutral profile.

While both are made from rice, Awamori is mostly made from imported Thai Indica rice compared to Nihonshu which is generally produced from Japanese rice.

Awamori is said to improve with age while most Nihonshu is recommended to be consumed at an early age.

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43
Q

What are considered the top 3 prefectures in regards to quantity of sake produced and account for 1/2 of Japan’s total output annually?

A

Hyogo
Kyoto
Niigata

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44
Q

What is Tokujo as it applies to sake?

A

Tokujo is considered the highest and most coveted of 5 grades of rice size

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45
Q

The terms Santoh, Nittoh, Ittoh, Tokuto, and Tokujo refer to what?

A

Grades of size for classifying sake rice prior to being sold for production.

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46
Q

What is Tokutei-meisho-shu and what are 5 requirements?

A

“Special designation” or “premium sake” which is the high quality sake found in restaurants.

It must be produced from rice with one of the 5 permitted size grades, and may not have any preservatives, coloring agents, flavors, or fragrances added during or after production.

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47
Q

What is a seimaiki used for?

A

This is the machine used for polishing rice for sake production.

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48
Q

What is the name for brewery workers at a sake brewery?

A

kurabito

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49
Q

What is the term for the milling process for polishing rice in sake production?

A

Seimai

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50
Q

What is the difference between genmai and hakumai?

A

Genmai, or brown rice is the unmilled brown rice that is placed into a saimaki for polishing.

Hakumai, or white rice, is the finished product

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51
Q

Why is rice milled or polished prior to being brewed for the production of sake?

A

The outer fat and protein layers of rice contribute rustic, fatty, and earthy flavors ot the sake.

The more the rice is milled or polished, the more elegant, delicate, fragrant, and pure the sake becomes which is an indication of high quality.

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52
Q

What is Tokubetso as it applies to sake and what requirements must be made to acheive this designation?

A

Tokubetso refers to a sake that is made via a special method and/or produced from a special strain of yeast and must achieve a seimaibuai of at least 60% unless the stye differs from the usual style of the brewery then the seimaibuai may be 70%

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53
Q

What is Futsu-shu?

A

Basic or ordinary sake that is typically produced from rice that has been polished less than 70% (more than 30% of the outside remains), table rice is sometimes used, and often a higher amount of Brewer’s alcohol is added in its production.

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54
Q

What is the name for the amount of rice that remains after polishing?

A

Seimaibuai

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55
Q

Zankyo and Niizawa both make a sake called “Super 7”. What does the 7 mean?

A

The 7 refers to the insanely high degree of seimaibuai or polishing down to 7% of the original size.

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56
Q

What can be said of a sake that contains a higher seimaibuai or higher percentage remaining after polishing?

A

The sake will be more rustic and savory in style.

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57
Q

What circumstance led to the creation of the Aruten style of sake?

A

A shortage of rice during WWII led to brewers adding alcohol to sake to boost yields.

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58
Q

What is the maximum percentage of rice remaining for Honjozo-shu sake?

A

max 70%

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59
Q

What is the maximum percentage of rice remaining for Tokubetsu-shu and Ginjo-shu?

A

Same; rice must be polished to at least 60% of the original size.

Unless the production method employed by the brewer varies from their usual style of production then the Tokubetsu-shu sake may be polished to 70% and still be permitted to use the term.

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60
Q

What is the maximum percentage of rice remaining following polishing permitted for daiginjo-shu?

A

max of 50%

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61
Q

What are the only ingredients permitted for the production of junmai sake?

A

rice, water, yeast, and koji mold

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62
Q

What is the difference between kaori and aji as they refer to sake taste?

A

kaori is more aromatic, floral, and fruity in style.

aji is more textural, savory, and taste-driven in style.

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63
Q

What is the term for a brewmaster in a sake brewery?

A

Toji

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64
Q

What is the term for toji schools or guilds respectively?

A

Schools are called “shudan”

Guilds are called “ryuha”

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65
Q

What is a top guild in the following prefectures respectively: Niigata, Iwate, and Hyogo?

A

Niigata: Echigo
Iwate: Nanbu
Hyogo: Tanba

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66
Q

What is the purpose of steaming the rice after soaking during the sake production process?

A

To break up the starch molecules in the kernel, to sterilize the rice, and to make the outside of the rice hard and the inside soft which will encourage the koji mold to work towards the moist, starchy center once it’s introduced.

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67
Q

What part of the sake production process does karashi kikan refer to?

A

Cooling period following the steaming of the rice prior to the creation of the moto or shubo.

68
Q

What is the difference between kakemai and kojimai?

A

Kakemai is the rice used in the production of the shubo or moto that is untouched by koji and usually found at the bottom of the steaming tank.

Kojimai is the rice found at the top of the steaming vat and the rice where the koji is sprinkled.

69
Q

What is the name of the room that the moto or shubo is produced?

A

Koji muro

70
Q

What three facets of sake style will be mostly affected by the type of koji chosen?

A

Acidity, potential alcohol and aromatic potential.

71
Q

What is the preferred strain used for koji?

A

Aspergillus oryzae or yellow koji

72
Q

What is amazake?

A

Sweet, fruity often low in alcohol congee-textured sake. The name translates to “sweet sake”

73
Q

What is Kimoto as it applies to sake production?

A

Kimoto is a traditional method for preparing the yeast starter (shubo/moto) that often, but not always, leads to a richer, more mellow and more fine-grained flavor profile.

Key to the styles is the mixing of water, yeast, and koji with wooden poles into a paste like consistency which incorporates ambient lactic acid bacteria.

74
Q

What is the Yamahai method as it applies to sake production?

A

Method of building a yeast starter (shubo/moto) similar to Kimoto in that lactic acid bacteria are allowed to accumulate on their own without the addition of cultivated strains. The difference between this and Kimoto is that the yeast, steamed rice, and koji are not mixed up with a wooden pole.

75
Q

How does the Kimoto method differ from Yamahai?

A

Both allow Lactic Acid bacteria to develop on their own. Kimoto differs in that the steamed rice, yeast, and koji are pounded into a pulp with a wooden pole.

76
Q

What is the most commonly-used and most efficient method for creating the moto/shubo?

A

Sokujo

77
Q

Hatzu-zoe, Naka-zoe, and Tome-zoe are all successive stages of what process? What is the end product of this process?

A

Sandan shikomi; this creates the moromi or the main fermenting must

78
Q

For what style of sake is a fune press used for?

A

Ginjo and Daiginjo sakes which are more delicate and premium

79
Q

What style of press is used for most basic sake or futsu-shu?

A

Assakuki; a balloon-like air compressor press.

80
Q

What style of press is used for the highest quality level of sake in Japan?

A

Shizuku (tear drop or gravity press) or fukuro-tsuri (hanging bag)

81
Q

What does “shiboritate” indicate on a bottle of sake?

A

Sake was bottled directly after pressing without being allowed to settle.

82
Q

Arabashiri, Nakagumi, and Seme all refer to what?

A

Categories for sake corresponding to what part of the pressing the sake was derived.

83
Q

What are the three categories given to sake correlating to the part of the pressing they’re derived and for what stage of the pressing process does each correspond?

A

Arabashiri (first run)
Nakagumi (middle)
Seme (final)

84
Q

What style of sake is muroka?

A

Sake that has not been filtered with charcoal

85
Q

What does Hiire-Sake indicate?

A

Sake that has been pasteurized twice

86
Q

Hiire-Sake, Namazume, Namachozo are all terms related to what process? What does each mean?

A

Pasteurization

Hiire-Sake: Twice-pasteurized. Once in tank and once in bottle.

Namazume: Sake pasteurized in tank but not in bottle

Namachozo: Sake held in tank and pasteurized in bottle before shipment.

87
Q

What does nama, hon-nama, or namazake indicate on a bottle of sake?

A

Unpasteurized

88
Q

What is the date listed on a bottle of sake?

A

The date of bottling. Not the production date.

89
Q

What is taruzake?

A

A traditional sake that has been aged in Japanese ‘Yoshino’ barrels and imparts a peppery, woody aroma and a minor impression of tannin.

90
Q

How does the addition of water just prior to bottling affect the flavor profile of sake?

A

This will soften the impression of alcohol while bringing out the impression of sweetness or mineral flavors in the sake.

91
Q

What is the volume of a koku and what is this measurement used for?

A

180L; measurement of volume of production recorded for tax purposes.

92
Q

Which prefecture has the highest concentration of Sake breweries?

A

Hyogo

93
Q

Happoshu is what kind of sake?

A

Sparkling

94
Q

Cider from Normandy is produced in what AOP?

A

Pays d’Auge AOP

95
Q

What is keeving as it relates to cider production?

A

Keeving is a traditional method for producing cider while naturally preserving residual sugar resulting in a sweet style of cider.

Keeved ciders are produced when a combination of pectin and enzymes forms a “chapeau brun” at the top fo the fermenting juice. The juice below known as the “defecation” is racked from beneath which results in a finished cider with naturally preserved residual sugar.

96
Q

What is a “chapeau brun” as it applies to cider production?

A

This is a jelly-like cap of enzymes and pectin that form at the top of fermenting apple juice that is vital to the production of keeved ciders.

97
Q

What is the difference between a “Gose” and a “Geuze”?

A

Gose, pronounced “goz-ah” is a traditional slightly tart beer from Germany that is brewed with coriander and salt and typically inoculated with a selected yeast. Not aged in barrel.

Geuze, pronounced “gooze”, is a Belgian, spontaneously fermented Lambic style which is blended with barrel-aged beers. Takes at least 3 years to produce. Not flavored with spices.

98
Q

Traditional German Gose is flavored with what two spices?

A

Coriander and Salt

99
Q

What is Aspergillus Oryzae as it applies to sake?

A

This is the strain of mold used for the creation of Koji-kin.

100
Q

What process of sake production does Shibori refer to?

A

Shibori refers to pressing.

101
Q

What is the difference between the shubo/moto vs. the moromi?

A

Shubo/moti is the starter that is built over the sandan shikomi process which eventually becomes the moromi or the main fermenting must.

102
Q

What type of beers are produced using the turbid mash process? What is the purpose?

A

Lambics and sour beers.

The purpose is to encourage the growth of Brettanomyces and souring bacteria

103
Q

For what style of mashing is a stuykmanden used?

A

A stuykmanden is a colander that is used for a turbid mash which traditionally is used to create sour and lambic beers.

104
Q

Lambics are traditionally produced from a higher percentage of what grain?

A

Wheat

105
Q

What are sweet lambics called?

A

Faro

106
Q

What style of beer is a Kriek?

A

Krieks are sour lambic beers produced from sour morello cherries that are added to lambics and refermented.

107
Q

What is the Reinheitsgebot?

A

AKA German Purity law of 1516 stating that beer must only produced water, barley, and hops (function of yeast was not understood at this time)

108
Q

What does Bouché indicate on a bottle of cider?

A

Produced by the traditional method wherein the cider receives a secondary alcoholic fermentation in bottle and bottled under cork.

109
Q

What are 3 varieties of Sakemai?

A

Yamada Nishiki
Miyama Nishiki
Omachi
Oseto

110
Q

How many times may Sake be pasteurized?

A

Twice (once in tank and once in bottle)

111
Q

What are two Belgian Trappist breweries ?

A 
Chimay
Orval
Westmalle
Rochefort
Westvleteren
112
Q

Do porter style beers have shorter or longer roasting periods?

A

Longer

113
Q

What is the name of the still that Aeneas Coffey created in the 1830s?

A

Column Still

114
Q

What is Slivovitz?

A

Slivovitz is an eau de vie from Central and Eastern Europe produced from damson plums.

115
Q

What is Kirschwasser?

A

Eau de Vie or brandy produced from morello cherries and their pits. Produced all over Europe but is believed to have originated in the Black Forest of Germany

116
Q

What is Poire Williams?

A

Pear brandy produced in Germany, Switzerland, and France from Bartlett pears.

117
Q

What is Framboise?

A

Brandy produced in Alsace from raspberries.

118
Q

What is Pommeau and what are two appellations for it?

A

Pommeau is a mistelle produced by mixing 2/3 unfermented apple must with 1/3 one year old Calvados

Appellations:
Pommeau de Bretagne
Pommeau de Normandie
Pommeau du Maine

119
Q

Who was the first commercial producer of Vermouth in 1875? Where is this producer located?

A

Carpano; located in Turin

120
Q

What are three producers of Italian Vermouth?

A

Carpano
Cocchi Americano
Punt e Mes

121
Q

What is the main soil type of Grande and Petite Champagne?

A

Chalk

122
Q

What is the main soil type of Bois Ordinaires?

A

Sand

123
Q

What is the main soil types of Fins Bois?

A

Limestone and some clay

124
Q

What are the main soil types of Borderies?

A

Clay and Flint

125
Q

What are three producers of Pastis?

A

Pernod
Ricard
Henri Bardouin
Anilou

126
Q

What are three herbs and spices used in the production of Pastis?

A 
Licorice
Star Anise
Sage
Hyssop
Fennel
127
Q

What is Pastis?

A

A french anise-flavored spirit that originated in Southern France around Marseille.

128
Q

For how long must American Straight Whiskey be aged prior to release?

A

Min 2 years

129
Q

What are the requirements for Fine Champagne Cognac?

A

Cognac is produced exclusively from eaux de vie from Grande and Petite Champagne subzones of Cognac with at least 50% minimum from Grande Champagne.

130
Q

What are three producers of Calvados?

A

Boulard
Dupont
Château de Breuil
Adrien Camut

131
Q

What is Baijiu?

A

Chinese spirit produced from fermented sorghum though wheat, barley, and rice are often used.

132
Q

What are three producers of Scotch based in the Highlands?

A

Dalmore
Dalwhinnie
Oban
Glenmorangie

133
Q

What are three producers of Scotch based in the Lowlands?

A

Auchentoshan
Bladnoch
Glenkinchie
The Glasgow Distillery

134
Q

What are three producers of Scotch in Campbeltown?

A

Glenscotia
Glengyle
Springbank

135
Q

What are three producers of Scotch located in Islay?

A 
Ardbeg
Bruichladdich
Bunnahabhain
Lagavulin
Laphroaig
136
Q

What are three producers of Scotch located on the islands and what island are they located on?

A

Jura (Jura)
Talisker (Skye)
Highland Park (Orkney)

137
Q

What type of beverage is seishu?

A

Sake; Seishu and Nihonshu are both legal names for sake

138
Q

What makes Lambic beers different from other types of beers in regards to fermentation?

A

Fermented through exposure to wild yeast and bacteria native to the Zenne Valley of Belgium rather than cultured Brewer’s yeasts or other commercially used strains. This gives Lambics their distinct dry, vinous, cidery tartness.

139
Q

What is a coolship used for regarding the production of lambics?

A

A coolship is a flat metal pan usually made of either stainless steel or copper where the wort for Lambic fermentations is allowed to cool while its open air nature allows for the exposure to microorganisms that will inoculate the wort and give it unique stylistic traits.

140
Q

Where do most of the yeasts responsible for lambic fermentation come from?

A

These are located in the timbers of the fermentation vessels used.

141
Q

When is the best time of year for fermenting lambics and why?

A

Between October-May during the cooler months. During the warmer months, less-favorable organisms are present in the air that would spoil the beer.

142
Q

What are the three most commonly used strains of yeast for the production of lambics?

A

Saccharomyces cervisiae
Saccharomyces pastorianus
Brettanomyces bruxellensis

143
Q

What is “bezomerd” in regards to lambics?

A

A lambic brewed in the warmer months or outside the recommended brewing months. Said to have seen too much summer.

144
Q

How is global warming impacting lambic production?

A

Cooler temperatures are ideal for the production of lambics and due to global warming, the brewing season is becoming more abbreviated.

145
Q

Why are aged hops used for the production of lambics?

A

Due to the method of inoculation and length of fermentation, many hops must be used for the antimicrobial and preservative qualities. Aging the hops reduces the bitterness, aroma, and flavors associated with the hops which would otherwise overwhelm the flavor of the lambic due to how much is used in the production process.

146
Q

What are three varieties of hops used for the production of lambics?

A

Aalst
Poperinge
Coigneau

147
Q

What is “TSG” as it applies to lambic production?

A

This stands for “traditional specialty guaranteed” which is a seal that guarantees quality and brewing practices that is determined by a set of rules recognized by the EU which focuses on the production process. This guarantee is not regional specific but does ensure that proper practices were followed to achieve styles indicated on labels such as “Oude” “Vieux” or “Vieille”

148
Q

What is HORAL as it applies to Lambic production?

A

It is a consortium of lambic brewers and blenders that work together to promote lambic beers, brewing, and culture in Belgium.

149
Q

What is a geuze?

A

Blend of one year old lambic and two/three year old lambic that ferments in bottle as the young lambic has not finished fermentation when bottled. Typically given a year to complete fermentation in bottle before being released and can keep for up to 20 years.

150
Q

What is Mars?

A

Traditional lambic seldom produced anymore but was popular in the 19th century. Means “March” and is produced from second or third runnings from the lauter tun during the production of lambic beer. These are light in alcohol and often quite bitter due to the high tannin content of the later runnings. Meant to be a light and refreshing beer for the summer months.

151
Q

What is Faro?

A

Low-alcohol sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar or sometimes caramel or molasses was added.

152
Q

How does Mezcal get its name?

A

Comes from the Nahautl “Mexicali” which means “oven cooked agave”

153
Q

What is the tuba as it applies to Mezcal?

A

The fermented agave that is to be distilled into Mezcal.

154
Q

What do producers of Mezcal who are not certified for GI status put on their bottles to indicate what the spirit is?

A

Destillados de Agave

155
Q

How long does it take an agave plant to mature before it’s ready to harvest?

A

Between 7-15 years

156
Q

What does “silvestre” mean on a bottle of Mezcal?

A

Means that the agaves used are harvested wild and not cultivated.

157
Q

What are three varieties of agave used for the production of Mezcal?

A

Tobala
Espadin smallsword
Cirial
Barril
Mexicano

158
Q

Fabricas or palanques are what in regards to Mezcal?

A

Production houses

159
Q

How many times is tequila and mezcal distilled?

A

Twice

160
Q

What is the name of the first distillation for Mezcal and what is the proof typically?

A

The Ordinario
75 Proof

161
Q

What is Minero Mezcal?

A

Joven Mezcal from Santa Catarina Minas in Oaxaca

162
Q

What is Cedron Mezcal?

A

Mezcal that has been flavored with a local herb that gives a lime citrus like aroma and flavor

163
Q

The Ruahine and Kaweka Ranges are defining natural features and climate moderators of what GI?

A

Hawke’s Bay GI

164
Q

What is the most-planted red grape in Hawke’s Bay GI?

A

Merlot

165
Q

Kerikeri and Whangerei are subregions of what GI?

A

Northland GI

166
Q

What was Samuel Marsden’s contribution to New Zealand?

A

He planted the country’s first grape vines at the Bay of Islands in 1819

167
Q
A

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