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Wine Studies > Beer/Sake/Spirits > Flashcards

Beer/Sake/Spirits Flashcards

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1
Q

What are the three appellations for Calvados?

A

Calvados
Calvados Domfrontais
Calvados Pays d’Auge

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2
Q

What still is required for distillation of Calvados Pays d’Auge and how many distillations must take place

A

Copper Pot Still distilled twice

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3
Q

What still is required for Calvados Domfrontais

A

Continuous Still

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4
Q

How long must Calvados Domfrontais age for before release

A

3 years in Oak Casks

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5
Q

How long must Calvados and Calvados Pays d’Auge age

A

2 years in Oak Casks

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6
Q

What do the terms Fine/Trois Etoille/Trois Pommes or VS indicate on a bottle of Calvados

A

Minimum two years old on the youngest calvados

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7
Q

What do the terms Vieux/ Réserve indicate on a Calvados label

A

Minimum 3 years aging for the youngest Calvados

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8
Q

What do the terms VO/VSOP/Vieille Réserve indicate on a Calvados label

A

Minimum 4 years aging of the youngest Calvados

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9
Q

What do the terms XO/Hors d’Age/Très Vieille Réserve/ Très Vieux/ Extra and Napoléan indicate on a Calvados Label

A

Minimum 6 years aging of the youngest Calvados

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10
Q

What does “Produit Fermier” indicate on a Calvados Label

A

The Calvados was produced on the same estate where the fruit was harvested and fermented

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11
Q

What is Boukha

A

Boukha is a fig eau de vie from Tunisia

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12
Q

What is Barack Palinka

A

Barack Palinka is an apricot eau de vie and comes from Hungary

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13
Q

What is Cointreau

A

Orange flavored liqueur from France

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14
Q

What is Curacao

A

Laraha Citrus based liqueur from the Netherlands

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15
Q

What is Grand Marnier

A

Cognac based orange liqueur from France

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16
Q

What is Van Der Hume

A

Tangerine based liqueur from South Africa

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17
Q

What is Maraschino

A

Cherry flavored liqueur from Croatia

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18
Q

What is Chambord

A

Black Raspberry liqueur from France

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19
Q

What is Creme de Cassis

A

Blackcurrant liqueur from France

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20
Q

What is Cherry Heering

A

Cherry liqueur from Denmark

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21
Q

What is Pisang Ambon

A

Bana flavored liqueur from the Netherlands

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22
Q

What is Midori

A

Melon flavored liqueur from Japan

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23
Q

What is Tamara

A

Date flavored liqueur from Israel

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24
Q

What is Malibu

A

Rum-based coconut liqueur from Barbados

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25
Q

What is Sloe Gin

A

Gin-based liqueur sweetened with Sloe Berries from England

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26
Q

What is Limoncello

A

Lemon flavored liqueur from Italy

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27
Q

What is the base spirit of Angostura bitters and where do they come from

A

Angostura is based off Rum and come from Trinidad

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28
Q

What are the authorized stills for distillation of Calvados AOC

A
  • Copper Continuous still (Alambic a Colonne)

- Copper Pot still (Alambic a repasse) and must be distilled twice

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29
Q

What additives are allowed in Calvados prior to bottling

A
  • Sugar
  • Caramel
  • Oak Chips
  • Distilled/de-mineralized water
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30
Q

What type of fruit are the eaux de vies Slivovitz, Mirabelle, Quetsch and Prunelle made from

A

Plum. The name changes depending on the country of origin.

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31
Q

Define Wort

A

Beer term for sugar-rich liquid made from boiling water with malted grain. This is what is fermented into the beer

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32
Q

What is the Reinheitsgebot

A

Bavarian Purity Law of 1516 that codified the three ingredients for beer production as barley, hops and water (yeast was not known to cause fermentation yet and wheat was reserved for bread production)

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33
Q

What are the two main fermentable sugars in malted barley

A

Maltose and Dextrin

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34
Q

Define grist

A

Ground or cracked malted barley which will be combined with hot water to become the wort

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35
Q

Define sparging

A

Beer making term for rinsing the grains after the wort has been drained off to attempt to extract additional sugar/flavor

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36
Q

What is the yeast for ale production

A

Sacchromyces Cerevisiae:

This is a top-fermenting yeast which prefers warmer flavors and produces a shorter fermentation lasting about a week.

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37
Q

What is the yeast for lager production

A 
Sacchromyces Pastorianus (Formerly called Sacchromyces Carlsbergensis):
These are bottom fermenting yeasts that ferment slower at lower temperatures
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38
Q

What two yeasts are used for lambic beer production

A

Brettanomyces Bruxellensis
Brettanomyces Lambicus
Lactobacillus (Bacteria comonly encountered for sour beer styles)

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39
Q

Define Geuze

A

Style of lambic beer produced by mixing one-year-old lambic with beers that have been aged for two to three years. The blend is then refermented with aged hops in the bottle

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40
Q

What is the proper serving temperature for lagers

A

48-52 degrees F

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41
Q

What is the proper serving temperature for ales and draught bitter beers

A

54-57 degrees F

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42
Q

Name the 10 Trappist Breweries

A
  • Orval (Belgian)
  • Chimay (Belgian)
  • Westvleteren (Belgian)
  • Rochefort (Belgian)
  • Westmalle (Belgian)
  • Achel (Belgian)
  • Koningshoeven (Netherlands; Beer is called La Trappe)
  • Stift Engelszell (Austria; restarted production in 2012)
  • Mariawald (German; ceased production in 1956)
  • Spencer (St. Joseph’s Abbey in Massachusetts. Certified for production in 2013)
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43
Q

Describe what’s unique about starch conversion and alcoholic fermentation in Sake

A

The conversion of starch to sugar and then sugar into alcohol occurs simultaneously in the same vessel. This is referred to as Multiple Parallel Fermentation which relies on the activities of both yeast and mold (Koji-kin)

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44
Q

Define Koji-kin

A

Aspergillus Oryzae: This is the mold that is used in sake production to convert starch in rice grains into sugar

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45
Q

Define Yamada Nishiki

A

Yamada Nishiki is considered to be the best quality of rice to use for Sake production

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46
Q

Define Shinpaku

A

The pure starchy heart of the rice grain

47
Q

Define Seimaibuai

A

Milling rate of rice grains in sake; the % refers to how much is still remaining, so a semeibuai of 70% means 30 % of the grain was removed

48
Q

Discuss the classifications of seimaibuai in sake production

A

Junmai: 70% of the grain is remaining; if a producer prints semaibuai on the label and uses only water, rice and koji, the milling percentage can be higher than 70%

Honjozo: 70% with brewer’s alcohol added to the sake before pressing

Ginjo: 60% with no brewer’s alcohol added “Junmai Ginjo”

Daiginjo: 50% with no brewer’s alcohol added “Junmai Daiginjo”

49
Q

Define Moto

A

Sake starter which will develop for two weeks before it is moved to a larger vessel for fermentation

50
Q

Define Moromi

A

This is the fermenting mash in sake production which is created by adding Koji, water, and steamed rice to the Moto in three successive stages, doubling the size with each addition

51
Q

Define Koji

A

Rice that is inoculated with Koji-kin to grow the mold on sake rice

52
Q

Define Nihonshudo

A

This is the Sake Value Meter which indicates the sweetness level of a sake by contrast to density of water. Negative values indicate sweetness, Positive is dryness and 0 is neutral.

53
Q

Define Tokkuri

A

Ceramic, narrow-necked flask in which one decants sake for service

54
Q

Define Ochoko

A

Small cylyndrical cups for sake service

55
Q

Define Nihon-shu

A

Japanese term for a alcoholic rice beverage; we call this sake but in Japan all fermented alcohol is called sake

56
Q

Define Shizuku-shibori

A

Drip-Pressing method of letting gravity pull the sake through a fine mesh to remove the liquid from the lees

57
Q

Define Nama-zake

A

Unpasteurized sake which can come in two different forms:

Namachozo: Cellared without pasteurization but pasteurized before bottling

Namazume: Pasteurized only once before cellaring, but never again after

58
Q

Define Taruzake

A

Sake aged in wooden barrels

59
Q

Define Genshu

A

Undiluted sake

60
Q

Define Jizake

A

Sake from a smaller kura (brewery)

61
Q

Name 3 synonyms for a continuous still

A
  • Coffey still
  • Column still
  • Patent still
62
Q

What is the main flavor of Aquavit

A

Carraway

63
Q

What step of production is skipped in production of Japanese Shochu

A

Charcoal filtration

64
Q

What is Awamori

A

Okinawan style of shochu that is always distilled from rice

65
Q

What comprises the base distillate of Genever

A

Traditionally, a minimum 15% of “Malt Wine” which is a distillate of corn, rye and wheat

66
Q

What does the term corenwyn indicate on a bottle of Genever

A

Cask aged style in which malt wine comprises at least 51% of the distillate

67
Q

What are the 5 styles of Gin

A
  • London Dry Gin
  • Plymouth Gin
  • Genever
  • Old Tom Gin
  • New American/ International
68
Q

What must be used to filter Tennessee Whiskey

A

Maple Charcoal

69
Q

What is the minimum aging for Rye Whiskey

A

2 years in new charred oak barrels

70
Q

What does the term “Straight” mean on a bottle of whiskey

A

The spirit has spent 2 years in its appropriate aging barrel

71
Q

Minimum aging for scotch whisky

A

3 years

72
Q

Name the 6 regions of production for scotch

A
  • Highlands
  • Lowlands
  • Speyside
  • Islay
  • Campbeltown
  • Islands
73
Q

Name the 3 distilleries of Campbeltown

A
  • Glen Scotia
  • Glengyle
  • Springbank
74
Q

Name the major scotch-producing islands (Not including Islay)

A
  • Skye
  • Jura
  • Mull
  • Arran
  • Orkney
75
Q

Where is Highland Park made

A

Isle of Orkney

76
Q

Where is Talisker made

A

Isle of Skye

77
Q

Where are Ardbeg, Lagavulin and Laphroaig made

A

Islay

78
Q

Where are Glenkinchie, Auchentoshan and Bladnoch made

A

Lowlands

79
Q

Where are Oban, Glenmorangie, Dalwhinnie and Dalmore made

A

Highlands

80
Q

Where are Glenlivet, Glenfiddich and Macallan made

A

Speyside

81
Q

Name the three active distilleries of Ireland

A
  • Old Bushmills
  • Cooley
  • New Middleton
82
Q

Name the peat-fired single malt irish whiskey produced by Cooley

A

Connemara

83
Q

Where is Tobermory scotch made

A

Isle of Mull

84
Q

Name the 6 regions of Cognac

A
  • Grande Champagne
  • Petite Champagne
  • Borderies
  • Fins Bois
  • Bons Bois
  • Bois Ordinaires
85
Q

What is the preferred soil type for Cognac

A

Chalk

86
Q

3 main grapes of Cognac

A

Ugni Blanc, Folle Blanche, Colombard

87
Q

Define Brouillis

A

First distillate in Cognac production

88
Q

Define Bonne Chauffe

A

Second distillation of Cognac

89
Q

In what still is Cognac distilled

A

Copper Charentais pot still

90
Q

What does VS indicate on a bottle of Cognac

A

2 years in cask

91
Q

What does VSOP indicate on a bottle of Cognac

A

4 years in cask

92
Q

What does XO indicate on a bottle of Cognac

A

6 years in cask In 2016 it will switch to meaning 10 years in cask

93
Q

What does “Fine Champagne” indicate on a bottle of Cognac

A

The eau-de-cie is exclusively from Grande and Petites Champagne with Grande Champagne composing at least 50% of the blend

94
Q

Name the 3 regions of production for Armagnac

A
  • Bas Armagnac
  • Armagnac-Tenaréze
  • Haut Armagnac
95
Q

What does VS indicate on a bottle of Armagnac

A

1-3 years in barrel

96
Q

What does VSOP indicate on a bottle of Armagnac

A

4-9 years in barrel

97
Q

What does XO/ Hors d’Age indicate on a bottle of Armagnac

A

at least 10 years in barrel

98
Q

Grapes of Armagnac

A

Ugni Blanc, Folle Blanche, Colombard, Baco Blanc (The only hybrid grape authorized for French AOP production)

99
Q

What is Haux

A

French eau de vie made from holly berries

100
Q

What is Demarara Rum

A

Light rum style unique to Guyana, distilled from molasses and sometimes aged for over a decade before release

101
Q

What was the first stone fruit based eau de vie to receive its own AOC

A

Kirsch de Fougerolles based on Cherries coming from the Haute-Saone and Vosges Déparments. It’s bottled in a 70cl bottled called a Bô

102
Q

Name the Tequila making states of Mexico

A
  • Jalisco
  • Guanajuato
  • Tamaulipas
  • Nayarit
  • Michoacán
103
Q

Discuss aging requirements for tequilla

A

Blanco: Immediately after distillation
Reposado: 60 days- 1 year
Anejo: 1-3 years
Extra Anejo: Minimum 3 years+

104
Q

What agave is typically used for Mezcal

A

Maguey or Espadin

105
Q

What state of Mexico does Mezcal come from

A

Oaxaca

106
Q

What is Boonekamp

A

Bitter herbal liqueur from Germany

107
Q

What is Unicum (Zwack)

A

Hungarian bitter herbal liqueur

108
Q

What is Advocaat

A

Sweetened Egg liqueur from Denmark

109
Q

What is Krupnik

A

Honey liqueur from Poland

110
Q

What is an Alquitaras

A

Copper pot stills used for the production of Brandy de Jerez

111
Q

What are the two main grapes used for production of Brandy de Jerez

A

Airén and Palomino

112
Q

What is the average age of a Brandy de Jerez labeled as Solera

A

One year

113
Q

What is the average age of a Brandy de Jerez labeled as Solera Riserva

A

Three years

114
Q

What is the average age of a Brandy de Jerez labeled as Solera Gran Riserva

A

Ten years

Wine Studies (26 decks)

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