Beer, Sake, Spirits & Cocktails Flashcards
What is the oldest alcoholic beverage? Second oldest?
Mead; Beer
What is the Reinheitsgebot?
The Bavarian Purity Law of 1516, which codified the three ingredients for beer as barley, hops, and water.
What is the German name for the Bavarian Purity Law? What year did it come into effect, and what did it stiuplate?
Reinheitsgebot; 1516; it codified the three ingredients for beer as barley, hops, and water.
What enzyme is produced during malting for beer that converts the starch of the grain into fermentable sugars?
Amylase
Put the following in order from first to last in the production of beer: Hopping, Roasting, Fermentation, Boiling, Malting, Mashing.
Malting, Roasting, Mashing, Hopping, Boiling, Fermenting
What is the commonly used bottom fermenting yeast for lager?
Saccharomyces pastorianus
What is the commonly used top-fermenting yeast for ales.
Saccharomyces cerevisae
Describe the difference between lager and ale fermentations.
Lager – bottom fermenting yeast, lower temperature, longer fermentation
Ale – top fermenting yeast, higher temperature, shorter fermentation
What is a Geuze?
A blend of one year old lambics with 2-3 year old ones. Blend is refermented with aged hops in the bottle.
What are the appropriate serving temperatures for lagers, lighter ales, and heavier styles of beer?
Lagers: 48-52’
Ales: 54-57’
Heavier styles: 60’+
Name the style of beer that each of these types fall under (ale, lager, lambic): Stout Märzen Dortmunder Mars Porter Munich Helles Faro
Stout -- Ale Märzen -- Lager Dortmunder -- Lager Mars -- Lambic Porter -- Ale Munich Helles -- Lager Faro -- Lambic
What is a Mars beer?
A mild lambic produced by reusing the malt from a previous lambic fermentation
What is a Faro beer?
A mixture of lambic and other lighter brewed beer that is sweetened with Belgian candy sugar/rock candy
What two ingredients are commonly added to Wit Bier?
Orange & Coriander
What percentage of wheat must it contain for a German beer to be labeled Weizen?
50% wheat
Define the following styles of beer: Bierre de Garde California Common Kölsch Kvass Rauchbier
Bierre de Garde: Flemish & Northern France bottle conditioned beer
California Common: Lager fermented at warmer than normal temps (Anchor Steam)
Kölsch: Ale from Cologne (Germany) fermented at cooler than normal temps
Kvass: Rye based Russian beer usually fermented with fruit juices
Rauchbier: Smoked beer
What is MPF? For what beverage is it employed, and what allows it to happen?
Multiple Parallel Fermentation; when the conversion of starch to sugar and sugar to alcohol occurs simultaneously in the same vessel. This happens in sake and requires the presence of both yeast and mold – the koji-kin.
What is the mold used for sake production known as, and what is its genus name?
Koji-kin; Aspergiullus Oryzae
What is considered the most superior strain of rice for sake production?
Yamada Nishiki
Why are sake grains milled before fermentation?
To remove the less desirable, protein-rich outer husk and leave a higher percentage of the starchy heart of the grain.
What is the starchy heart of a rice grain known as?
The Shinpaku
What is the maximum percentage of rice grain that may remain after milling in order to be labeled: Junmai, Honjozo, Ginjo, Daiginjo.
Junmai – Prior to 2004, 70%. Now, if the producer puts “seimaiburai” on the label (“the degree to which rice is polished”), it may be more than 70%.
Honjozo – 70%
Ginjo – 60%
Daiginjo – 50%
What term refers to brewers alcohol being added to a sake? If a ginjo or daiginjo is not labeled any further, does it or does it not have alcohol added?
Honjozo; If just labled ginjo or daiginjo, the sake is honjozo in style. To denote that no additional alcohol as been added, these terms must be preceded by “junmai”.
How long does sake usually ferment for?
45 days
What is koji?
Contrary to its common usage as the mold in sake production, it is the first batch of rice that is steamed with the koji-kin (the mold) that becomes called the koji.
How is sake’s sweetness usually indicated on the label?
As a number on the Sake Value Meter (nihonshudo). Negative values indicate sweetness, positive indicate dryness.
What two yeasts are most commonly associated with lambic fermentation?
Brettanomyces bruxellensis and Brettanomyes lambicus
Name the grains and countries of origin for each of these vodkas: Stolichnaya Ikon Chopin Belvedere Grey Goose Tito's Absolut
Stoli -- Wheat & Rye, Russia Ikon -- Grain, Potato Chopin -- Potato, Poland Belvedere -- Rye, Poland Grey Goose -- Wheat, France (pot-stilled) Tito's -- Corn, US Absolut -- Wheat, Sweden
Define each type of sake and name a sake produced in that style: Namazake Nigori Taruzake Jizake Genshu
Namazake – Unpasteurized sake (Narutotai Name Genshu Ginjo – also a Genshu)
Nigori – Unfiltered sake (Yuki No Bosha Nigori Junmai Ginjo)
Taruzake – Sake aged in wood barrels (Kamaya Kayuz Taruzake)
Jizake – Sake from a small kura (Chikurin)
Genshu – Undiluted sake (Narutotai Nama Genshu Ginjo – also a Namazake)
What does Yamahai mean on a bottle of sake?
a method of brewing where no lactic acid is added to the starter
usually results in a starchier and more savory sake
What is the capacity in gallons and ounces of a standard keg (half barrel)? How many 12 oz. and 16 oz. pours do you get out of it?
15.5 gallons/1984 ounces
165 12 oz. pours
124 16 oz. pours
What are three advantages of pouring wine on draft instead of by the bottle?
- Generally more cost effective
- Can deliver a fresher product/unpasteurized
- More environmentally friendly/no packaging
- Can serve in any size
What are three advantages to pouring beer by the bottle instead of on draught?
- More labor to pump/clean lines/glycol system
- More waste – clearing lines, beginning and end
- Guaranteed quality, will not go stale
What are the three steps of the malting process in beer production?
I. Steeping (usually 40 hours)
II. Germination (spread out on a floor for 5 days)
III. Kilning (drying on a kiln)
What is the step in beer production between malting and mashing, and what purpose does it serve?
Milling: breaks down kernels, exposes enzymes that break down carbohydrates into sugars, separates seeds from husk
How long does mashing typically take in beer production?
1-2 hours
What does mashing accomplish in beer production? What product is the result?
Mashing converts the starches released during malting into sugars that can be fermented; the product is a sugar-rich liquid called the wort.
What is wort?
The sugar-rich liquid that is a product of mashing in beer production (pre-boiling, and pre-fermentation)
What is a mash tun?
The vessel used for the mashing process; converting starches into sugars in beer production
What is lautering?
The process through which the wort is strained through the bottom of a mash tun after mashing; removing the wort from the solids
What is a mash out in beer production?
After mashing (and prior to removing solids/lautering), the mash temperature may be raised to 167-172’ F to free up more starch and reduce viscosity.
In beer production, what is sparging?
Sprinkling extra water on grains to extract additional sugars. Done as part of the mashing process.
What is the purpose of boiling in beer production?
The boiling process serves to:
- Terminate enzymatic processes
- Precipitate proteins
- Isomerize hop resins – extracting bitterness, flavor, and aroma
- Concentrate and sterilize wort
What is trub, in beer production?
Undesired solids: Inactive, excess yeast; staling and haze forming protein; hop remnants
When and how is a whirlpool used in beer production?
At the end of the boil, the hopped wort settles to clarify in a vessel called a whirlpool, where the wort is separated from the hop trub
What is a hopback, in beer production?
A hopback is a chamber between the kettle where wort is boiled and the wort chiller. It essentially uses whole hops as a sieve/filter to clear debris/trub and also increases hop aroma. It is not as effective as a whirlpool at removing debris from hop pellets – much more effective at removing whole hop leaves.
What temperatures do ales and lagers typically ferment at?
Most warm fermentations (ale) take place from 59-68’F, while most cool fermentations (lager) take place from 40-50’F.
What is the purpose of storing lagers at 30+ days at near freezing point after fermentation?
Preserve them, and allow to dissipate the sulphur components developed during fermentation
Name three different methods of conditioning beer?
Kräusening
Lagering
Secondary fermentation in barrel
Secondary fermentation in bottle (bottle conditioning)
Cask conditioning (unfiltered, unpasteurized, and serve from cask)
Name the two primary methods of carbonating beer?
Natural – either through addition of sugar at bottling, or because primary fermentation has not fully finished
Forced – injection of CO2
What is Kräusening?
A method of conditioning beer in which fermenting wort is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide. Can be used to bottle condition, too.
What is lagering?
Storing beer at near freezing temperatures for 1-6 months while still on yeast. Can clear up various chemicals, acids, and undesirable compounds.
What is a real ale/cask ale?
A beer matured by secondary fermentation in the container it is dispensed from, without filtration, pasteurization, or the used of nitrogen or CO2 when it is dispensed.
What is a bright beer?
Unpasteurized beer that has been racked off yeast. A slightly cleaner, “brighter” version of a cask ale.
