Beer, Sake, Spirits & Cocktails Flashcards
1
Q
What is the oldest alcoholic beverage? Second oldest?
A
Mead; Beer
2
Q
What is the Reinheitsgebot?
A
The Bavarian Purity Law of 1516, which codified the three ingredients for beer as barley, hops, and water.
3
Q
What is the German name for the Bavarian Purity Law? What year did it come into effect, and what did it stiuplate?
A
Reinheitsgebot; 1516; it codified the three ingredients for beer as barley, hops, and water.
4
Q
What enzyme is produced during malting for beer that converts the starch of the grain into fermentable sugars?
A
Amylase
5
Q
Put the following in order from first to last in the production of beer: Hopping, Roasting, Fermentation, Boiling, Malting, Mashing.
A
Malting, Roasting, Mashing, Hopping, Boiling, Fermenting
6
Q
What is the commonly used bottom fermenting yeast for lager?
A
Saccharomyces pastorianus
7
Q
What is the commonly used top-fermenting yeast for ales.
A
Saccharomyces cerevisae
8
Q
Describe the difference between lager and ale fermentations.
A
Lager – bottom fermenting yeast, lower temperature, longer fermentation
Ale – top fermenting yeast, higher temperature, shorter fermentation
9
Q
What is a Geuze?
A
A blend of one year old lambics with 2-3 year old ones. Blend is refermented with aged hops in the bottle.
10
Q
What are the appropriate serving temperatures for lagers, lighter ales, and heavier styles of beer?
A
Lagers: 48-52’
Ales: 54-57’
Heavier styles: 60’+
11
Q
Name the style of beer that each of these types fall under (ale, lager, lambic): Stout Märzen Dortmunder Mars Porter Munich Helles Faro
A
Stout -- Ale Märzen -- Lager Dortmunder -- Lager Mars -- Lambic Porter -- Ale Munich Helles -- Lager Faro -- Lambic
12
Q
What is a Mars beer?
A
A mild lambic produced by reusing the malt from a previous lambic fermentation
13
Q
What is a Faro beer?
A
A mixture of lambic and other lighter brewed beer that is sweetened with Belgian candy sugar/rock candy
14
Q
What two ingredients are commonly added to Wit Bier?
A
Orange & Coriander
15
Q
What percentage of wheat must it contain for a German beer to be labeled Weizen?
A
50% wheat
16
Q
Define the following styles of beer: Bierre de Garde California Common Kölsch Kvass Rauchbier
A
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
17
Q
What is MPF? For what beverage is it employed, and what allows it to happen?
A
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.
18
Q
What is the mold used for sake production known as, and what is its genus name?
A
Koji-kin; Aspergiullus Oryzae
19
Q
What is considered the most superior strain of rice for sake production?
A
Yamada Nishiki
20
Q
Why are sake grains milled before fermentation?
A
To remove the less desirable, protein-rich outer husk and leave a higher percentage of the starchy heart of the grain.
21
Q
What is the starchy heart of a rice grain known as?
A
The Shinpaku
22
Q
What is the maximum percentage of rice grain that may remain after milling in order to be labeled: Junmai, Honjozo, Ginjo, Daiginjo.
A
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%
23
Q
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?
A
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”.
24
Q
How long does sake usually ferment for?
A
45 days
25
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.
26
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.
27
What two yeasts are most commonly associated with lambic fermentation?
Brettanomyces bruxellensis and Brettanomyes lambicus
28
```
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
```
29
```
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)
30
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
31
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
32
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
33
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
34
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)
35
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
36
How long does mashing typically take in beer production?
1-2 hours
37
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.
38
What is wort?
The sugar-rich liquid that is a product of mashing in beer production (pre-boiling, and pre-fermentation)
39
What is a mash tun?
The vessel used for the mashing process; converting starches into sugars in beer production
40
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
41
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.
42
In beer production, what is sparging?
Sprinkling extra water on grains to extract additional sugars. Done as part of the mashing process.
43
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
44
What is trub, in beer production?
Undesired solids: Inactive, excess yeast; staling and haze forming protein; hop remnants
45
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
46
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.
47
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.
48
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
49
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)
50
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
51
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.
52
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.
53
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.
54
What is a bright beer?
Unpasteurized beer that has been racked off yeast. A slightly cleaner, "brighter" version of a cask ale.
55
What is Burton Union?
A process used to make beer in Burton, UK. It is a recirculating fermentation system, with casks connected by a common trough. It separates the yeast foam from the beer and allows the beer to flow back into cask and continue fermentation.
56
What is barm, in beer production?
Yeast foam
57
What is Burtonisation?
Burtonisation is adding sulphate, often in the form of gypsum, to the water used for brewing beer, to bring out the flavor of hops. Name for the good water source of the Burton, UK breweries, on the river Trent.
Burton on Trent, Empire Pale Ale.
58
In beer production, what is double dropping?
It is a brewing method whereby the wort is transferred mid-fermentation to a lower chamber. This separates out the trub, aerates the wort, and diacytel is produced.
59
In beer production, what is Yorkshire Square?
Yorkshire Square is a two-chamber brewing, where fermentation happens below and yeast is allowed to settle on deck on top. Beer is pumped over and then can easily be removed from yeast. Residual yeast is allowed to continue to ferment, producing extra alcohol and CO2. This method spawned cask conditioning. Still used by some British breweries like Sam Smith, Marston's, Black Sheep, Cameron's, and Theakston.
60
What do the EBC, SPM, and Lovibond systems measure?
Color in beer
61
What does the Plato scale measure?
Gravity in beer
62
What grains are traditionally used to make Berliner Weisse?
Wheat and barley
63
What is a Faro beer traditionally, and what is it in practice today?
Traditionally a Faro is a lambic blended with a lighter, freshly brewed, sweetened beer. Today, usually just a sweetened lambic, pasteurized to prevent refermentation.
64
Name three producers of Faro beer.
Drei Fontenein, Castillon, Tilquin, Lindeman's
65
What is a Mars beer?
A weaker beer made from the second running of a lambic brewing. No longer commercially produced. In the 1990s, Boon's made one called Lembeek's 2%, but it's been discontinued.
66
What grains are lambic beers made from?
Lambics are typically 60-70% malted barley and 30-40% unmalted wheat.
67
What geographic feature are lambic beers most informed by?
Lambics get much of their character form microbes and indigenous yeast of the Zenne river valley, SW of Brussels.
68
What does "Oude" refer to on a bottle of Gueuze?
A traditional, sour style
69
What is a gueuze?
A gueuze is made by blending young (1 year old) and old (2-3 years old) lambics, which causes refermentation.
70
Name three producers of Gueuze?
Drei Fontaine, Girardin, Castillon, Tilquin, Boon, Hanssen's, Lindemans
71
What yeast strain heavily informs the flavor of a Flanders Red Ale?
Lactobacillus
72
Name two producers of Flanders Red Ale.
Rodenbach, Duchess de Bourgogne
73
Name two producers of Flanders Brown/Ouid Bruin.
Liefman's, Petrus, Hertog Jan
74
What is the average ABV of a Belgian Dubbel? Name two.
6.5-8%; St. Bernardus Prior 8, Westmalle Dubbel, Ommegang Abbey Ale, Chimay Red
75
What is the average ABV on a Belgian Tripel? Name two.
8-10%; Tripel Karmeliet, Allagash Tripel, Russian River Damnation, Chimay White, St. Bernardus Tripel, Unibrou Lla Fin du Monde, St. Feuillien Tripel
76
Compare and contrast the flavor differences in a Belgian Dubbel vs. Tripel
Higher alcohol in Tripel;
Lighter malts in Tripel;
More hop presences in Tripel
Dubbels tend to be darker, malty, and yeasty
77
What is the typical alcohol on a Belgian Quad? Name two examples.
10+%; Westvleteren 12, Rochefort 10, La Trappe Quadrupel, Unbriou Trois Pistoles and La Terribleq
78
What is the difference between a Belgian Quad and an Abt beer?
Abts are quads in terms of alcohol, but with darker malts. St Bernardus makes an Abt 12.
79
What is a biere de garde?
A traditional classification for farmhouse style beers in France. Typically a warm fermented, strong pale ale. It is a "beer for keeping" -- brewed in the winter or spring to avoid unpredictable problems with yeast. Kept until the next summer to drink.
80
Name two traditional Belgian producers of Saison.
Fantome, Saison Dupont
81
Where did the style of beer Saison originate?
Wallonia, Belgium (French speaking, southern)
82
What is an Altbier? Where is it from? What glass is it traditionally served in?
Altbier is German for "old beer" -- it is a specialty of Dusseldörf, Germany (Bavaria). Name comes from the fact that it is an ale, which is an older brewing style (though it is a cooler fermentation than most ales)
83
Name a producer of Altbier.
Uerige "Sticke," Freigest "Hoppeditz"
84
What hop type is the American Pale Ale defined by?
Cascade
85
Name three examples of American Pale Ales.
Sierra Nevada (Chico, CA), Anchor Liberty, Three Floyds Alpha King, Half Acre Daisy Cutter
86
What gravity is a barleywine brewed at?
As high as 1.12 -- 8-12% alcohol
87
What is considered the first American barleywine?
Anchor's Old Foghorn
88
Name three Barleywines.
Goose Island Bourbon County Barleywine, Lost Abbey Angel's Share (San Marcos, CA), Sam Adams Utopia, Three Floyds Behemoth
89
What style of beer is an English Bitter?
It is the English term for Pale Ale (In England, Pale Ale is used to signify a bottled bitter.)
90
What is an ESB?
Extra Special Bitter. ESB is a brand name owned by Fuller's. Extra Special Bitter is also known as a Premium or Strong bitter and tends to be higher in alcohol (4.8%+) than a typical bitter.
91
What is a Cream Ale?
A cream ale is a mild, pale, light-bodied ale made by using a warm fermentation (top or bottom) and cold-lagering, or y blending top and bottom fermented beers. Mikkeler makes one (Copenhagen), as does Ale Smith (San Diego)
92
Name three varieties of American Hops.
Cascade, Ciara, Simcoe, Amarillo
93
Name three examples of an IPA.
Bell's Two Hearted (Michigan), Surly Furious (MN), Maine Beeer Lunch, Dogfish Head 60/90/120, 3 Floyds Dreadnaught, Bell's Hopslam
94
Compare generally the styles of east coast vs. west coast IPA.
West coast is hoppier, east coast is maltier.
95
Define Kölsch beer. Where is it from? How is it made? Name two producers.
A style of beer native to Cologne, Germany (NOT Bavaria). Top fermented at cooler temps, with some cool-lagering after brewing. It is a PGI defined product. Traditional Cologne brewers include Reissdorf and Hoffbrau, but Victory (PA) and Sierra Nevada (Chico, CA) also make a Kolsch. Prominent hop flavor provided by Spalt, Tettnang, or Halletau hops.
96
What is a boilermaker?
Half pint of mild ale mixed with a half pint of bitter brown ale. Mild ale originally referred to young, unaged beer, but now refers more to limited hoppiness.
97
What is a Scotch Ale?
Scotch Ale is the name given to a strong pale ale from Edinburgh in the 19th century. Also called Wee Heavy. Caledonian's is the classic Scottish producer, also Ale Smith (San Diego) and Founder's Backwoods Bastard (Grand Rapids, MI)
98
What is the difference between a Scotch Ale and a Scottish Ale?
Both are stronger pale ales. Many Scottish Ales use peated malt and are darker than Scotch Ales.
99
What is a Wee Heavy?
Another name for a Scotch Ale.
100
What is the difference between a porter and a stout?
The only main difference that can be agreed upon is the kind of malt that is used. Porters traditionally use malted barley and stouts use roasted, unmalted barley. Historically, stout was just the strongest version of a porter.
101
What is a Baltic Porter?
An Imperial Stout from the Baltics, historically bottom fermented at lower temperatures.
102
What is a Black IPA? Give two examples of the style.
A roughly defined category -- hoppy and darkly malted IPA with higher alcohol. Stone Sublimely Self-Righteous (Escondido), Mikkeler Hop Breakfast, Hill Farmstead Fear & Trembling (VT)
103
What style of beer is Guinness? What tenants define the style?
Guinness is a Dry Stout (often called "Irish Style" stout, vs. Britain's "sweet" stout). Low gravity with bitterness ranging between 30-45 IBUs. Often served with nitrogen: low carbonation, extra think head, muted flavor and aroma, flatter palate.
104
What is a Foreign Stout?
This style began with the beer that would become Guinness's Foreign Extra Stout - brewed with higher alcohol and more hops. Also, 3 Floyd's Black Sun, Lion Stout (Sri Lana), Allagash Black
105
What style of beer might be served with himbeer or woodruff, and what are these?
Himbeer (raspberry) and Woodruff (Waldmeister) are flavors of syrup often served with Berliner Weisse to cut the sourness.
106
Name two styles of beers that are PGI protected.
Altbier, Berliner Weisse
107
Name two beers that are classified as Berliner Weisse.
Professor Fritz Briem, Bell's Oarsman, Dogfish Festina Peche
108
What does Hefeweizen mean?
Yeast wheat
109
How is hefeweizen traditionally made?
A native style of Bavaria
- Served unfiltered
- Must be top fermented and at least 50% wheat
- Specialized strains of yeast create banana and clove flavors
110
Name three traditional producers of Hefeweizen.
Ayinger Brau Weisse, Schneider & Sons Weisse, Weihenstephaner Hefeweissbier.
111
Weizenbier and Weissbier are synonyms for what style of beer?
Hefeweizen
112
What is a Witbier?
Witbier is Belgian's answer to Hefeweizen. Often flavored with coriander and orange peel.
113
Name three examples of Witbier.
Blue Moon (CO), Hoegaarden, Allagash White, St. Bernardus Witbier, Hitachino White Ale
114
Define the style of beer Gose.
- Unfiltered wheat beer made with 50-60% malted wheat
- Originally from Leipzig, just south of Berlin in eastern Germany
- Sea salt and coriander are added
- Fermented with lactobacillus for sourness
- Gasthaus Leipzinger makes a traditional style
115
What is the style of beer Kristallweizen?
Filtered Hefeweizen
116
What styles of beer would you serve in a highball?
Gose, Kolsch, Altbier
117
What is an American Adjunct Lager?
A lager made in America using grain adjuncts (rice and corn): Budweiser, PBR, MGD, etc.
118
What style do Yuengling and Brooklyn Lager fall under?
American Amber Lager
119
What is malt liquor?
Malt liquor is usually made from adjuncts (corn, rice) and higher alcohol than typical beer (6-9%). Either more fermentable sugars or specialized enzymes for further breakdown of starches create higher ABV. Miller Olde English, Mad Dog 40/40, PBR's Colt 45
120
What is the difference between a beer like Budweiser and the style American Pale Lager?
No adjuncts; Sapporo, Kirin, Anchor, Michelob
121
What is a California Common/Steam Beer?
A lager brewed at higher temperatures more quickly. Anchor "Steam" beer epitomizes this style.
122
What defines a Czech style Pilsner? Name three examples.
Originally from the city of Pilsen in western Czech Republic. Defined by prominent hoppiness from Saaz hops. MUST have 28 IBUs to be called a Czech style Pilsner. Pilsner Urquell, Sierra Nevada Summerfest, Lagunitas Pils.
123
How is the category of Euro-Style Pilsner defined?
A sweeter style of Pilsner, sometimes made with adjuncts. Stella Artois (Belgium), Amstel (Belgium), Heineken (Netherlands)
124
How does a German style Pilsner differ in style from a Czech style Pilsner.
German is drier and more bitter than a Czech Pilsner. Beck's is the most famous example.
125
Where does the style of beer "Bock" take its name from?
Bock was first brewed in the German town of Einbeck, and many people believe "bock" is a bastardization of that name. "Ein bock" means billy goat, an animal that will often appear on labels of blocks.
126
How does a bock differ from a classic lager?
Traditionally, blocks are sweeter, stronger, darker, and less hoppy.
127
Ayinger Celebrator, Spaten Optimator, and Bell's Consecrator are all examples of what style of beer?
Doppelbock
128
How are Eisbocks made? Name one producer.
Eisbocks are made by freezing off a portion of the water of a bock and removing it from the beer. The result is a bigger body, flavor, and alcohol content. Schneider Aventinus Eisbock.
129
What is a Maibock/Helles Bock?
A helles lager brewed to bock strength; a lighter and hoppier version of a bock. Ayinger and Hofbrau both make Maibocks.
130
What is a Dortmunder style of beer?
A pale lager made popular in Dortmund, Germany. Great Lakes Dortmunder Gold (Cleveland, OH)
131
What is a Kellerbier/Zwickelbier?
Unfiltered and unpasteurized lagers.
132
Define Marzen and Oktoberfest beers? Name two examples.
Marzen means March, and refers to a German style of beer brewed in March, cold-stored over the summer, then consumed at the end of the summer. Remaining bottles would traditionally be consumed at Oktoberfest. This makes for a fuller, darker style of lager. Examples include Sam Adams Oktoberfest, Ayinger Oktoberfest, Spaten Oktoberfest, Great Lakes Oktoberfest.
133
What is a Helles lager? Where did it originate, and give two examples.
Helles = "bright"; The german answer to the Czech Pilsner (lighter, less bitter) from Munich. Weihenstephaner Original, Hofbrau Original, Victory Helles (PA)
134
What is a schwarzbier? Name two examples.
"Black beer" -- black lager. Sprecher Black Bavarian, Sam Adams Black lager.
135
What is a Rauchbier and who makes one?
Smoked beer; Schlenkerla
136
What defines a Vienna Lager? Name three examples.
Different boiling process, subtle hops, crisp, with some RS.
137
What is a tokkuri? Ochoko? Sakazuki?
A tokkuri is a ceramic, narrow-necked flask that sake is traditionally decanted into. Ochoko are the small cylindrical vessels that sake is traditionally poured into, or the more ceremonial sakazuki cups.
