Beer/Sake/Spirits Flashcards
1
Q
What are the three appellations for Calvados?
A
Calvados
Calvados Domfrontais
Calvados Pays d’Auge
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
3
Q
What still is required for Calvados Domfrontais
A
Continuous Still
4
Q
How long must Calvados Domfrontais age for before release
A
3 years in Oak Casks
5
Q
How long must Calvados and Calvados Pays d’Auge age
A
2 years in Oak Casks
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
7
Q
What do the terms Vieux/ Réserve indicate on a Calvados label
A
Minimum 3 years aging for the youngest Calvados
8
Q
What do the terms VO/VSOP/Vieille Réserve indicate on a Calvados label
A
Minimum 4 years aging of the youngest Calvados
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
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
11
Q
What is Boukha
A
Boukha is a fig eau de vie from Tunisia
12
Q
What is Barack Palinka
A
Barack Palinka is an apricot eau de vie and comes from Hungary
13
Q
What is Cointreau
A
Orange flavored liqueur from France
14
Q
What is Curacao
A
Laraha Citrus based liqueur from the Netherlands
15
Q
What is Grand Marnier
A
Cognac based orange liqueur from France
16
Q
What is Van Der Hume
A
Tangerine based liqueur from South Africa
17
Q
What is Maraschino
A
Cherry flavored liqueur from Croatia
18
Q
What is Chambord
A
Black Raspberry liqueur from France
19
Q
What is Creme de Cassis
A
Blackcurrant liqueur from France
20
Q
What is Cherry Heering
A
Cherry liqueur from Denmark
21
Q
What is Pisang Ambon
A
Bana flavored liqueur from the Netherlands
22
Q
What is Midori
A
Melon flavored liqueur from Japan
23
Q
What is Tamara
A
Date flavored liqueur from Israel
24
Q
What is Malibu
A
Rum-based coconut liqueur from Barbados
25
What is Sloe Gin
Gin-based liqueur sweetened with Sloe Berries from England
26
What is Limoncello
Lemon flavored liqueur from Italy
27
What is the base spirit of Angostura bitters and where do they come from
Angostura is based off Rum and come from Trinidad
28
What are the authorized stills for distillation of Calvados AOC
- Copper Continuous still (Alambic a Colonne)
| - Copper Pot still (Alambic a repasse) and must be distilled twice
29
What additives are allowed in Calvados prior to bottling
- Sugar
- Caramel
- Oak Chips
- Distilled/de-mineralized water
30
What type of fruit are the eaux de vies Slivovitz, Mirabelle, Quetsch and Prunelle made from
Plum. The name changes depending on the country of origin.
31
Define Wort
Beer term for sugar-rich liquid made from boiling water with malted grain. This is what is fermented into the beer
32
What is the Reinheitsgebot
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)
33
What are the two main fermentable sugars in malted barley
Maltose and Dextrin
34
Define grist
Ground or cracked malted barley which will be combined with hot water to become the wort
35
Define sparging
Beer making term for rinsing the grains after the wort has been drained off to attempt to extract additional sugar/flavor
36
What is the yeast for ale production
Sacchromyces Cerevisiae:
| This is a top-fermenting yeast which prefers warmer flavors and produces a shorter fermentation lasting about a week.
37
What is the yeast for lager production
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Sacchromyces Pastorianus (Formerly called Sacchromyces Carlsbergensis):
These are bottom fermenting yeasts that ferment slower at lower temperatures
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38
What two yeasts are used for lambic beer production
Brettanomyces Bruxellensis
Brettanomyces Lambicus
Lactobacillus (Bacteria comonly encountered for sour beer styles)
39
Define Geuze
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
40
What is the proper serving temperature for lagers
48-52 degrees F
41
What is the proper serving temperature for ales and draught bitter beers
54-57 degrees F
42
Name the 10 Trappist Breweries
- 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)
43
Describe what's unique about starch conversion and alcoholic fermentation in Sake
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)
44
Define Koji-kin
Aspergillus Oryzae: This is the mold that is used in sake production to convert starch in rice grains into sugar
45
Define Yamada Nishiki
Yamada Nishiki is considered to be the best quality of rice to use for Sake production
46
Define Shinpaku
The pure starchy heart of the rice grain
47
Define Seimaibuai
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
Discuss the classifications of seimaibuai in sake production
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
Define Moto
Sake starter which will develop for two weeks before it is moved to a larger vessel for fermentation
50
Define Moromi
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
Define Koji
Rice that is inoculated with Koji-kin to grow the mold on sake rice
52
Define Nihonshudo
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
Define Tokkuri
Ceramic, narrow-necked flask in which one decants sake for service
54
Define Ochoko
Small cylyndrical cups for sake service
55
Define Nihon-shu
Japanese term for a alcoholic rice beverage; we call this sake but in Japan all fermented alcohol is called sake
56
Define Shizuku-shibori
Drip-Pressing method of letting gravity pull the sake through a fine mesh to remove the liquid from the lees
57
Define Nama-zake
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
Define Taruzake
Sake aged in wooden barrels
59
Define Genshu
Undiluted sake
60
Define Jizake
Sake from a smaller kura (brewery)
61
Name 3 synonyms for a continuous still
- Coffey still
- Column still
- Patent still
62
What is the main flavor of Aquavit
Carraway
63
What step of production is skipped in production of Japanese Shochu
Charcoal filtration
64
What is Awamori
Okinawan style of shochu that is always distilled from rice
65
What comprises the base distillate of Genever
Traditionally, a minimum 15% of "Malt Wine" which is a distillate of corn, rye and wheat
66
What does the term corenwyn indicate on a bottle of Genever
Cask aged style in which malt wine comprises at least 51% of the distillate
67
What are the 5 styles of Gin
- London Dry Gin
- Plymouth Gin
- Genever
- Old Tom Gin
- New American/ International
68
What must be used to filter Tennessee Whiskey
Maple Charcoal
69
What is the minimum aging for Rye Whiskey
2 years in new charred oak barrels
70
What does the term "Straight" mean on a bottle of whiskey
The spirit has spent 2 years in its appropriate aging barrel
71
Minimum aging for scotch whisky
3 years
72
Name the 6 regions of production for scotch
- Highlands
- Lowlands
- Speyside
- Islay
- Campbeltown
- Islands
73
Name the 3 distilleries of Campbeltown
- Glen Scotia
- Glengyle
- Springbank
74
Name the major scotch-producing islands (Not including Islay)
- Skye
- Jura
- Mull
- Arran
- Orkney
75
Where is Highland Park made
Isle of Orkney
76
Where is Talisker made
Isle of Skye
77
Where are Ardbeg, Lagavulin and Laphroaig made
Islay
78
Where are Glenkinchie, Auchentoshan and Bladnoch made
Lowlands
79
Where are Oban, Glenmorangie, Dalwhinnie and Dalmore made
Highlands
80
Where are Glenlivet, Glenfiddich and Macallan made
Speyside
81
Name the three active distilleries of Ireland
- Old Bushmills
- Cooley
- New Middleton
82
Name the peat-fired single malt irish whiskey produced by Cooley
Connemara
83
Where is Tobermory scotch made
Isle of Mull
84
Name the 6 regions of Cognac
- Grande Champagne
- Petite Champagne
- Borderies
- Fins Bois
- Bons Bois
- Bois Ordinaires
85
What is the preferred soil type for Cognac
Chalk
86
3 main grapes of Cognac
Ugni Blanc, Folle Blanche, Colombard
87
Define Brouillis
First distillate in Cognac production
88
Define Bonne Chauffe
Second distillation of Cognac
89
In what still is Cognac distilled
Copper Charentais pot still
90
What does VS indicate on a bottle of Cognac
2 years in cask
91
What does VSOP indicate on a bottle of Cognac
4 years in cask
92
What does XO indicate on a bottle of Cognac
6 years in cask **In 2016 it will switch to meaning 10 years in cask**
93
What does "Fine Champagne" indicate on a bottle of Cognac
The eau-de-cie is exclusively from Grande and Petites Champagne with Grande Champagne composing at least 50% of the blend
94
Name the 3 regions of production for Armagnac
- Bas Armagnac
- Armagnac-Tenaréze
- Haut Armagnac
95
What does VS indicate on a bottle of Armagnac
1-3 years in barrel
96
What does VSOP indicate on a bottle of Armagnac
4-9 years in barrel
97
What does XO/ Hors d'Age indicate on a bottle of Armagnac
at least 10 years in barrel
98
Grapes of Armagnac
Ugni Blanc, Folle Blanche, Colombard, Baco Blanc (The only hybrid grape authorized for French AOP production)
99
What is Haux
French eau de vie made from holly berries
100
What is Demarara Rum
Light rum style unique to Guyana, distilled from molasses and sometimes aged for over a decade before release
101
What was the first stone fruit based eau de vie to receive its own AOC
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
Name the Tequila making states of Mexico
- Jalisco
- Guanajuato
- Tamaulipas
- Nayarit
- Michoacán
103
Discuss aging requirements for tequilla
Blanco: Immediately after distillation
Reposado: 60 days- 1 year
Anejo: 1-3 years
Extra Anejo: Minimum 3 years+
104
What agave is typically used for Mezcal
Maguey or Espadin
105
What state of Mexico does Mezcal come from
Oaxaca
106
What is Boonekamp
Bitter herbal liqueur from Germany
107
What is Unicum (Zwack)
Hungarian bitter herbal liqueur
108
What is Advocaat
Sweetened Egg liqueur from Denmark
109
What is Krupnik
Honey liqueur from Poland
110
What is an Alquitaras
Copper pot stills used for the production of Brandy de Jerez
111
What are the two main grapes used for production of Brandy de Jerez
Airén and Palomino
112
What is the average age of a Brandy de Jerez labeled as Solera
One year
113
What is the average age of a Brandy de Jerez labeled as Solera Riserva
Three years
114
What is the average age of a Brandy de Jerez labeled as Solera Gran Riserva
Ten years
