Beer, Sake, Spirits & Cocktails Flashcards

1
Q

What is Nama-chozo-shu?

A

A sake that is not pasteurised before aging, and just pasteurised once before bottling

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2
Q

Name two things prohibited in the production of base wines in Cognac and Armagnac.

A

No chaptalization and no use of Sulfur — both can add volatile components when distilled.

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3
Q

What is the desired fermentation temperature and length for Ginjo-Ka?

A

Cool, slow ferments are most likely to produce Ginjo-Ka

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4
Q

What is the most southern AOP of France?

A

Martinique AOP in the French West Indies, for Rhum Agricole

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5
Q

What kind of still is used for Cognac production, and how many times is it distilled?

A

Double distilled in a copper Charentais pot still

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6
Q

Compare and contrast the flavor differences in a Belgian Dubbel vs. Tripel

A

Higher alcohol in Tripel;
Lighter malts in Tripel;
More hop presences in Tripel

Dubbels tend to be darker, malty, and yeasty

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7
Q

Name three rum producers in Martinique.

A

JM, Neisson, Clement, La Favorite

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8
Q

Miyagikyo and Yoichi are the two distilleries of this company.

A

Nikka.

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9
Q

Name three rums made in Jamaica.

A

Wray & Nephew, Blackwell, Appleton, Myers, Smith & Cross

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10
Q

In what century were Martell, Rémy Martin, and Hennessy founded ?

A

18th century (1720-70)

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11
Q

What is a Kellerbier/Zwickelbier?

A

Unfiltered and unpasteurized lagers.

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12
Q

Name two producers of Flanders Red Ale.

A

Rodenbach, Duchess de Bourgogne

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13
Q

Where are Cognac and Armagnac is relation to Bordeaux?

A

Cognac – NE

Armagnac – SE

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14
Q

What is the typical alcohol on a Belgian Quad? Name two examples.

A

10+%; Westvleteren 12, Rochefort 10, La Trappe Quadrupel, Unbriou Trois Pistoles and La Terribleq

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15
Q

Where does the word “brandy” come from?

A

16th century Dutch settlers in Cognac. Would distill wine to preserve it for the journey back. Brandwijn = burnt wine.

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16
Q

What style of beer might be served with himbeer or woodruff, and what are these?

A

Himbeer (raspberry) and Woodruff (Waldmeister) are flavors of syrup often served with Berliner Weisse to cut the sourness.

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17
Q

Cocktail: Monkey Gland

A

Gin, Lemon, Orange Juice, Absinthe, Grenadine

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18
Q

What is the range of alcohol permitted for Tequila DO?

A

35-55%

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19
Q

What distillery makes Jameson?

A

New Midleton

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20
Q

What is an American Adjunct Lager?

A

A lager made in America using grain adjuncts (rice and corn): Budweiser, PBR, MGD, etc.

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21
Q

What states is Tequila production allowed in?

A

Most is centered in Jalisco, but Gaunajuato, Tamaulipas, Nayarit, and Michoacán also have areas of production.

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22
Q

What is IDL?

A

Irish Distillers Limited; a banding together of the few remaining Irish distilleries in the 60s. Was just Bushmills and Middleton for a while, and now just New Middleton.

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23
Q

Name three American IPAs.

A

Bells Two Hearted, Dogfish Head 60 Minute, Surly Furious, 3 Floyds Dreadnaught

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24
Q

What is the name of the product of the first distillation of Cognac?

A

Brouillis

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25
Q

Name three different methods of conditioning beer?

A

Kräusening
Lagering
Secondary fermentation in barrel
Secondary fermentation in bottle (bottle conditioning)
Cask conditioning (unfiltered, unpasteurized, and serve from cask)

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26
Q

What defines a Czech style Pilsner? Name three examples.

A

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.

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27
Q

Where is Bacardi Rum made?

A

Puerto Rico

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28
Q

What is the desired soil type for Cognac? What regions of production is this soil prevalent, and what soil type defines the other regions?

A

Soft chalk, which defines Grande Champagne & Petite Champagne. The other four regions are defined by higher proportions of hard limestone, sand, and clay.

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29
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

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30
Q

Cocktail: Stinger

A

Brandy & white creme de menthe

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31
Q

What strains of agave are typically used for Mezcal production?

A

Maguey (agave americana) or Espadin (agave angustifolia)

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32
Q

What gravity is a barleywine brewed at?

A

As high as 1.12 – 8-12% alcohol

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33
Q

What two yeasts are most commonly associated with lambic fermentation?

A

Brettanomyces bruxellensis and Brettanomyes lambicus

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34
Q

What are the 5 active Lowlands distilleries?

A

Auchentoshan, Glenkinchie, Bladnoch, Annandale, and Ailsa Bay

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35
Q
Name the active distilleries on the following islands:
A) Orkney
B) Isle of Skye
C) Mull
D) Arran
E) Jura
F) Isle of Lewis
A
A) Highland Park & Scapa 
B) Talisker
C) Tobermory
D) Arran
E) Jura
F) Abhainn Dearg
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36
Q

What is Bacanora DO?

A

An appellation for agave angustofolia distillation in the Sonora state of Mexico. Not an internationally recognised DO, falls under Mezcal DO internationally.

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37
Q

Cocktail: Gibson

A

Gin martini with an onion garnish

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38
Q

What is a synonym for Folle Blanche?

A

Picpoul, Gros Plant

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39
Q

Cocktail: Widow’s Kiss

A

Applejack/Calvados, Yellow Chartreuse, bitters (some recipes call for Benedictine)

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40
Q

What is peat? Why is it so common in parts of Scotland?

A

Peat bogs are semi-carbonized vegetation that forms in wetland conditions where flooding obstructs the flow of oxygen (poor drainage), slowing rates of decomposition. Trees normally do not survive in such environments. This is common in the northern highlands and the isles of Scotland.

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41
Q

What is a California Common/Steam Beer?

A

A lager brewed at higher temperatures more quickly. Anchor “Steam” beer epitomizes this style.

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42
Q

What is the boiling point of Ethanol?

A

78.4°C (173°F)

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43
Q

How are Eisbocks made? Name one producer.

A

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.

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44
Q

What are the three category designations for Mezcal? What processes do they lay out guidelines for?

A

Mezcal, Mezcal Artesenal, and Mezcal Ancestral; they lay out practices for cooking, milling, fermentation, and distillation

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45
Q

What is a Mars beer?

A

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.

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46
Q

What were the original states of production for the Mezcal DO. Since 2003, what other states have been added?

A

Oaxaca, Guerrero, Durango, San Luis Potosi, Zacatecas; in 2003, 7 towns in the Tamaulipas state; in 2012, several towns in Michoacán state; in 2015, San Luis de Paz in Guanajuato state; multiple towns pending in the Puebla state

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47
Q

What is a tokkuri? Ochoko? Sakazuki?

A

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.

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48
Q

What is a Witbier?

A

Witbier is Belgian’s answer to Hefeweizen. Often flavored with coriander and orange peel.

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49
Q

What does “Oud” on a bottle of gueuze indicate?

A

More sour style; the traditional style is unsweetened

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50
Q

Compare the methods of distillation for Armagnac and Coganc and the resultant flavor profile of the spirits.

A

Cognac – double distilled in a copper Charentais pot still
Armagnac – single distilled in a copper continuous still.

Armagnac emerges more flavorful, less pure, and less alcoholic.

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51
Q

What is a hopback, in beer production?

A

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.

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52
Q

What are the main differences between Japanese whisky and Scotch whisky.

A
  • Japanese whisky is vertically integrated; instead of distilleries being independent and blenders buying components, in Japan, companies own both the brand and the distilleries
  • clarified wort gives absence of cereal notes.
  • Japanese oak employed (as well as ex-sherry, bourbon, new, etc)
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53
Q

Where is Zacapa Rum made?

A

Guatemala

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54
Q

What caused Irish whiskey production to shrink considerably between 1850 and 1930?

A
  • independence: cut off from the British empire
  • prohibition in the US
  • isolationist policy with high domestic taxes and export ban
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55
Q

What is the average ABV of a Belgian Dubbel? Name two.

A

6.5-8%; St. Bernardus Prior 8, Westmalle Dubbel, Ommegang Abbey Ale, Chimay Red

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56
Q

Name the two rivers that enclose the Armagnac region. Name two rivers that flow through it.

A

Adour and Garonne; Gers, Baise, Midouze, Douze

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57
Q

In beer production, what is sparging?

A

Sprinkling extra water on grains to extract additional sugars. Done as part of the mashing process.

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58
Q

What is Rosebank?

A

Silent distillery in the Lowlands, closed 1993

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59
Q

What town is most Mezcal production centered around?

A

Oaxaca

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60
Q

What is the defining difference between a East Coast IPA and a West Coast IPA?

A

East Coast — maltier

West Coast — hoppier

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61
Q

Name the six regions of production of Cognac, in descending order of quality.

A
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires (Bois à Terroirs)
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62
Q

What is the synonym for Ugni Blanc in Cognac?

A

St. Émilion

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63
Q

What does the age statement refer to on a bottle of Rum?

A

If the bottle is being imported to the US, it must refer to the youngest rum in the blend. Producers get around this, however, by using numbers as “fantasy names” rather than an actual age statement.

If the bottle is being sold in the EU or elsewhere, the age can refer to the oldest rum in the blend.

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64
Q

Where does Bourbon take its name from?

A

“Bourbon” was one of the first counties founded after the American revolution, named after the French Royal family. Within “Old Bourbon” was the principal port on the Ohio River in Maysville, KY from which whiskey was shipped. “Old Bourbon” would be stencilled on the barrels and soon associated with the style of whiskey made in KY.

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65
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.

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66
Q

Name five distilleries in the Highlands (not islands).

A

Glenmorangie, Dalmore, Deanston, Dalwhinnie, Oban,

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67
Q

What is the benefit of having a lower ABV wine used for distillation?

A

It means a higher degree of concentration when distilled to a finite proof.

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68
Q

Define cogener.

A

Cogeners are volatile molecules such as esters, other alcohols, and adelhydes. Can contribute to the flavor (or off-flavors) of a distillate.

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69
Q

What is Burtonisation?

A

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.

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70
Q

Cocktail: Antibes

A

Gin, Benedictine, Grapefruit

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71
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

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72
Q

Where are you more likely to find vintage bottlings – Cognac or Armagnac?

A

Armagnac

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73
Q

Cocktail: Boston Cocktail

A

Gin, Apricot Brandy, lemon juice, grenadine

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74
Q

What did the Irish Whiskey Act of 1980 stipulate?

A
  • must be distilled + aged in Ireland
  • must come off the still at less than 94.8% ABV
  • aged for at least 3 years in casks not exceeding 700 liters
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75
Q

What is the difference between kimoto, yamahai, and sokujo moto sake?

A

Kimoto — Original method of pole ramming to mash rice and koji to create shubo. No lactic acid added.
Yamahai — “the cessation of pole ramming (yama oroshi)” - no lactic acid added, which is its defining feature today. Discovered in 1909.
Sokujo Moto — “Fast developing moto” — how most sake is made today. It was discovered in 1911 that adding lactic acid would speed up the process of creating the shubo, as well as prevent wild yeast and unwanted bacteria.

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76
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

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77
Q

What are the aging designations for Brandy de Jerez?

A

Solera – average of 1 year
Solera Reserva – average of 3 years
Solera Gran Reserva – average of 10 years

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78
Q

Who owns Yamazaki?

A

Beam Suntory

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79
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

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80
Q

What is a bollet?

A

A small ceramic cup traditionally used for drinking cider.

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81
Q

What is Raicilla?

A

A type of mezcal made from agave lechuguilla and agave pata de mula. Produced in 7 towns of Jalisco, often associated with Puerta Vallarta. Piñas are cooked in above-ground ovens — not as smokey.

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82
Q

What is a schwarzbier? Name two examples.

A

“Black beer” – black lager. Sprecher Black Bavarian, Sam Adams Black lager.

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83
Q

Ayinger Celebrator, Spaten Optimator, and Bell’s Consecrator are all examples of what style of beer?

A

Doppelbock

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84
Q

What does Fine Champagne on a bottle of Cognac denote?

A

At least 50% Grand Champagne grapes, with the remainder being Petite Champagne

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85
Q

What aging designation changed in Cognac in 2018?

A

XO rose from a minimum of 6 years in cask to 10

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86
Q

What, in terms of Mezcal production, is the Punta?

A

The product of the first distillation.

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87
Q

Where is Cruzan rum made?

A

The US Virgin Islands (St. Croix)

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88
Q

Cocktail: Racquet Club Cocktail

A

Gin, dry vermouth, orange bitters

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89
Q

What is the most common grain in Canadian whisky? What is often thought to be?

A

Corn is the majority grain in most Canadian whisky, though it was come to be associated most with Rye, which it employs in small amounts.

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90
Q

Where does the style of beer “Bock” take its name from?

A

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 bocks.

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91
Q

What is wort?

A

The sugar-rich liquid that is a product of mashing in beer production (pre-boiling, and pre-fermentation)

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92
Q

What are the aging designations for Calvados?

A

Fine/***/Trois Pommes/VS – min. 2 years old
Vieux/Reserve – min. 3 years of age
Vieille Reserve/VO/VSOP – min. 4 years of age
XO/Tres Vieille Reserve/Tres Vieux/Hors d’Age, Extra/Napoleon – min. 6 years of age

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93
Q

What is “Hi-Ire” in sake production?

A

Pasteurisation

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94
Q

When does pasteurisation typically occur in sake production?

A

Twice; before ageing (in tank) and just before bottling.

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95
Q

What are the authorized additives for Scotch whisky production?

A

Water and caramel coloring

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96
Q

What is a “shubo” in sake production?

A

The seed mash; a combination of koji, steamed rice, yeast, and water used to get the fermentation started.

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97
Q

Define the 5 colours of Johnnie Walker.

A

Red Label: 80 proof, blended, more basic
Black Label: 80 proof, blended, all whiskies in blend at least 12 years old
Green Label: 86 proof, blended malt of Talisker, Linkwood, Cragganmore & Caol Ila, all aged min. 15 years
Gold Label: Blended malt, 15-18 years old
Blue Label: Aka Max Walker, blended to recreate early blends of the 19th century; grain and malt

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98
Q

Name three examples of Witbier.

A

Blue Moon (CO), Hoegaarden, Allagash White, St. Bernardus Witbier, Hitachino White Ale

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99
Q

Name a producer of Altbier.

A

Uerige “Sticke,” Freigest “Hoppeditz”

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100
Q

What hops are traditionally used for the American Pale Ale style?

A

Cascade

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101
Q

What style of beer is often flavoured with coriander and orange peel?

A

Witbier

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102
Q

What style of beer is Guinness? What tenants define the style?

A

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.

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103
Q

What is sakekasu?

A

Sake lees or “sake cake” — the leftover solids from the sake fermentation. Contains 8% alcohol. Can be eaten, used to make shochu, or for pickling vegetables.

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104
Q

What is barm?

A

Yeast foam.

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105
Q

What is conditioning in respect to beer?

A

The final stage of fermentation; after primary fermentation, beer is usually transferred to a second container (may be bottle, cask, or tank) and removed from trub. The main fermentable sugars are gone, but yeast are still active. Can be used to introduce fresh carbon dioxide, clarify the beer,

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106
Q

What is “Ginjo-Ka”?

A

Ginjo-Ka is the desired fruity fragrance achieved in Ginjo and Daiginjo styles of sake.

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107
Q

What is the only Gueuzerie in Wallonia?

A

Tilquin

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108
Q

What is a Foreign Stout?

A

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 Lanka), Allagash Black

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109
Q

How are the agave hearts cooked in traditional tequila production?

A

Pressure cooked in large industrial ovens known as autoclaves, which does not impart any flavor or characteristic to the resulting tequila

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110
Q

What is an altbier?

A

German for “old beer” — specialty of Düsseldorf. Name comes from the fact that it is an ale, an older (and less common) brewing tradition in Germany. Cooler fermentation than most ales.

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111
Q

What is a kikichoko?

A

The traditional vessel used for tasting sake (180 ml white porcelain cup with 2 concentric cobalt blue circles)

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112
Q

What are the requirements for distillation and aging for Scotch Whiskey?

A

All Scotch must be distilled at least twice and aged for a minimum of 3 years.

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113
Q

What kind of still/distillation is used for Armagnac?

A

Single distillation in a continuous copper still.

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114
Q

What is a Paradis in Cognac?

A

Cellars that store the glass bonbonnes of aged Cognac.

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115
Q

Name 5 Canadian whisky producers.

A

Canadian Club, Crown Royal, Pendleton, Pemberton, Canadian Mist, Seagram’s, Highwood

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116
Q

What is the minimum age for Straight Bourbon Whiskey.

A

2 years old

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117
Q

What is “machair”?

A

Beach grass; often used along side peat to dry island malts in Scotland

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118
Q

What is the starchy heart of a rice grain known as?

A

The Shinpaku

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119
Q

What are 4 terms on a label of grappa that would lead you to believe it is aged in wood?

A

Riserva, Stravecchia, Vecchia, or Invecchiata

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120
Q

What is a Dortmunder style of beer?

A

A pale lager made popular in Dortmund, Germany. Great Lakes Dortmunder Gold (Cleveland, OH)

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121
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”.

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122
Q

What geographic feature are lambic beers most informed by?

A

Lambics get much of their character form microbes and indigenous yeast of the Zenne river valley, SW of Brussels.

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123
Q

What is the English term for Pale Ale?

A

Bitter; the term “Pale Ale” in England refers to a bottled bitter

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124
Q

Where is Matusalem rum made?

A

Dominican Repulbic

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125
Q

What is the term for Tequila that is not 100% blue agave?

A

Mixto

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126
Q

Name one producer each of Calvados AOP, Calvados Domfrontais AOP, and Calvados Pays d’Auge AOP.

A

Calvados AOP — Dupont
Calvados Domfrontais — Lemorton, Gontier
Pays d’Auge - Roger Groult, Adrien Camut

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127
Q

What is Oro/Gold tequila?

A

Unaged spirit enhanced by caramel coloring or oak extracts.

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128
Q

What is a California Common and who pioneered the style?

A

Lager brewed at higher temps; Anchor’s Steam Beer

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129
Q

What is a Helles Lager?

A

A type of beer native to Munich, Germany. “Helles” indicates a light, pale style (“bright”)

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130
Q

Name three legal requirements to label whiskey bourbon.

A
  1. Made in the USA
  2. At least 51% corn
  3. Aged in new, charred oak barrels
  4. Distilled to no more than 160 proof
  5. Entered into barrel for ageing at no more than 125 proof
  6. Bottled at min. 80 proof
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131
Q

What are hops?

A

The flowers of the hop plant humulus lupulus

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132
Q

What percentage of Blue Agave must tequila be to be called tequila?

A

51%

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133
Q

What distillery makes Red Breast?

A

New Midleton

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134
Q

What typically differs in Lowlands distillation?

A

Lowlands whiskies are traditionally triple distilled rather than double distilled

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135
Q

Where is Wray & Nephew rum made?

A

Jamaica

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136
Q

What is an ESB?

A

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.

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137
Q

Where is Goslings rum made?

A

Bermuda

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138
Q

How does a German style Pilsner differ in style from a Czech style Pilsner.

A

German is drier and more bitter than a Czech Pilsner. Beck’s is the most famous example.

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139
Q

Cocktail: Fine & Dandy/Pegu Club

A

Gin, Orange Curacao, Lime juice

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140
Q

Who makes Uigedail and Corryvreckan?

A

Ardbeg; Uigedail is their entry level, Corryvreckan is aged in French oak.

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141
Q

Name three practices that are illegal in the making of base cider for Calvados distillation.

A

Pasteurisation, Acidification, Chaptalization, and Carbonation

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142
Q

Where did the style of Saison originate?

A

Wallonia, Belgium (southern, French-speaking)

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143
Q

What type of still is traditional used for genever?

A

Pot still

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144
Q

At what point are grains typically blended for the production of whisk(e)y?

A

For Scottish + Canadian whisky, the tradition is to blend finished whiskies.
For Irish + American whiskey, the tradition is to blend grains before fermentation

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145
Q

What are three advantages to pouring beer by the bottle instead of on draught?

A
  • More labor to pump/clean lines/glycol system
  • More waste – clearing lines, beginning and end
  • Guaranteed quality, will not go stale
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146
Q

Name three traditional producers of Hefeweizen.

A

Ayinger Brau Weisse, Schneider & Sons Weisse, Weihenstephaner Hefeweissbier.

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147
Q

What is a biere de garde?

A

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.

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148
Q

What is the definition of a blended whisky in Japan. Name one.

A

A blend of both malt and grain as well as several different distilleries. Hibiki is probably the most famous. Owned by Suntory.

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149
Q

What is a cream ale?

A

A mild, pale, light-bodied ale made by using a warm fermentation (top or bottom) and cold-lagering or by blending top and bottom fermented beers

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150
Q

What is the difference in flavor profile between Highlands and Lowlands tequila?

A

Highlands — agave grows larger, is harvested later. Makes for a round, fruity tequila
Lowlands — earthy, vegetal, woody

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151
Q

Where is Camembert cheese from?

A

Cow’s milk cheese from the Calvados area

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152
Q

Define Kölsch beer. Where is it from? How is it made? Name two producers.

A

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.

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153
Q

What does Hefeweizen mean?

A

Yeast wheat

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154
Q

What is a Maibock/Helles Bock?

A

A helles lager brewed to bock strength; a lighter and hoppier version of a bock. Ayinger and Hofbrau both make Maibocks.

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155
Q

What is a Scotch Ale?

A

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)

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156
Q

Name 4 plum eau-de-vies (or ways that plum eau-de-vie is labeled).

A

Slivovitz, Mirabelle, Quetsch, Prunelle

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157
Q

What is keeving?

A

A process used to make cidré bouché (bottled, corked cider) - underlying principle is to remove nutrients from juice with a day long pre-fermentation maceration (pectin leaches nutrients as it oxidises). This ensures a long, slow fermentation, which finishes and can be bottled while still sweet without any fear of excessive fermentation later.

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158
Q

What makes genever unique to gin?

A

It generally incorporates about 15% “malt wine” – a distillate of corn, rye, and wheat.

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159
Q

Name two traditional Belgian producers of Saison.

A

Fantome, Saison Dupont

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160
Q

If a bottle of American Whiskey says “Straight,” how long must it be aged? If a bottle of American Whiskey has no age statement, how long is it aged?

A

2 yrs; at least 4 yrs

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161
Q

What is scratting in cider production?

A

Grinding down the apples into a pomace to be pressed

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162
Q

Name three agave varieties approved for the Mezcal DO.

A

Agave Angustifolia (Espadin), Agave Esperrima, Agave Weberi, Agave Patatorum, Agave Salmiano, and any additional agave varieties that are not the primary raw product for other DO spirits made in the same state or origin (notably, NOT blue agave/agave tequiliana)

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163
Q

Name two producers of Flanders Brown/Ouid Bruin.

A

Liefman’s, Petrus, Hertog Jan

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164
Q

Cocktail: Fallen Angel

A

Gin, with a dash each creme de menthe, lemon juice, and angostura

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165
Q

What is “tokutei-meisho”?

A

Sake of special designation/premium sake

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166
Q

What is namazume-shu?

A

Sake that is pasteurized once before maturation and not again at bottling.

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167
Q

Name three producers of Faro beer.

A

Drei Fontenein, Cantillon, Tilquin, Lindeman’s

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168
Q

What is Esprit de Cognac AOP?

A

An appellation in the Cognac region of France for the third distillation from an Alembic Charentais, usually 80-85% ABV. Exclusively used for the production of sparkling wines (i.e. liqueur d’expedition)

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169
Q

What style of tokutei-meisho does not have a minimum polishing requirement?

A

Junmai

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170
Q

Cocktail: Parisienne

A

Gin, Dry Vermouth, Creme de Cassis

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171
Q

Where did gin originate?

A

In Hollands in the 16th century. Dr. Sylvius de Bouve developed it as a medicinal oil.

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172
Q

What is a real ale/cask ale?

A

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.

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173
Q

What is a Mars beer?

A

A mild lambic produced by reusing the malt from a previous lambic fermentation

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174
Q

Name three examples of an IPA.

A

Bell’s Two Hearted (Michigan), Surly Furious (MN), Maine Beeer Lunch, Dogfish Head 60/90/120, 3 Floyds Dreadnaught, Bell’s Hopslam

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175
Q

Cocktail: Abbey Cocktail

A

Gin, lillet, orange juice, bitters

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176
Q

What is Koshu?

A

Aged sake; minimum of three years (usually in tank)

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177
Q

What is the purpose of boiling in beer production?

A

The boiling process serves to:

  • Terminate enzymatic processes
  • Precipitate proteins
  • Isomerize hop resins – extracting bitterness, flavor, and aroma
  • Concentrate and sterilize wort
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178
Q

What were the contributions of James Crow and Elijah Craig to whiskey production?

A

James Crow — invented sour mash

Elijah Craig — said to be the first to age bourbon in charred, new casks

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179
Q

Where is 10 Cane Rum made?

A

Trinidad & Tobago

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180
Q

What temperatures do ales and lagers typically ferment at?

A

Most warm fermentations (ale) take place from 59-68’F, while most cool fermentations (lager) take place from 40-50’F.

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181
Q

What region of Scotch production would you find on the Kintyre peninsula?

A

Campbeltown

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182
Q

What temperatures do typical lager and ale ferments happen at?

A

Lager — 50’ F

Ale — 60-75’ F

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183
Q

What is the difference in flavor profile between Honjozo and Junmai?

A

Honjozo tends to be drier and lighter due to the addition of alcohol. No difference in final ABV as they are both diluted back.

184
Q

How much of the distillate must be corn for a bottle of American Whiskey to be labeled “Corn Whiskey”?

A

80%

185
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.

186
Q

How long does sake usually ferment for?

A

45 days

187
Q

Compare generally the styles of east coast vs. west coast IPA.

A

West coast is hoppier, east coast is maltier.

188
Q

What is the new aging designation for Armagnac as of 2009?

A

XO Premium: over 20 years

189
Q

What are the aging designations for the Mezcal DO.

A

Joven < 2 months
Reposado = min. 2 months
Anejo = min. 1 year (max barrel size is 200 L compared to Tequila DO’s 600 L)

190
Q

How did the use of a worm develop for mezcal bottling?

A
  • Marketing ploy
  • Prove its fit to drink (high ABV)
  • imparts flavor

(Actually not a worm, but the larva of a moth found on agave plants!)

191
Q

Name three active distilleries in Campbeltown.

A

Springbank
Glen Gyle
Glen Scotia

192
Q

What is the defining characteristic of a Foreign Stout?

A

Higher alcohol and extra-hopped version; began with Guinness Foreign Extra Stout

193
Q

What are the permitted additives for tequila production?

A

Caramel coloring, natural or encino oak extract, sugar-based syrup, glycerin

194
Q

What is bagazo?

A

Bagazo is the remains of the agave pulp after the piña has been extracted for fermentation (“maguey fiber”). It is used to protect the piñas from the heat source during distillation.

195
Q

How old does Armagnac have to be to be vintage dated?

A

10 years old

196
Q

What is the benefit of having high acid wine as the distillate for Cognac?

A

Less bacterial problems

197
Q

What types of stills are permitted for Calvados AOP?

A

Both a copper continuous still and a copper pot still are allowed.

198
Q

What category of Scotch Whisky accounts for 90% of production? Define the category.

A

Blended; blend of one or more single malt whiskies with one or more single grain whiskies

199
Q

What is a Cream Ale?

A

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)

200
Q

Who owns Goose Island?

A

Anheuser-Busch (AB InBev)

201
Q

What are the authorized agave varieties for tequila?

A

At least 51% blue agave, may contain up to 49% sugars from other sources than agave

202
Q

What is the average proof that a Armagnac comes off the still at, versus Cognac (second distillation)?

A

52% — Armagnac
58-60% — Cognac

The higher the alcohol of the finished spirit, the more neutral and rectified it will be.

203
Q

What autonomia accounts for 80% of the cider production in Spain?

A

Asturias

204
Q

Who owns Bushmills?

A

Jose Cuervo (Diageo from 2005-2014)

205
Q

What temperatures does sake typically ferment at?

A

8-12’ Celsius, 46-54’ Fahrenheit

206
Q

Name the six regions of Scotch production (counting the Islands as seperate from the Highlands) and three distilleries from each?

A

1) Highlands – Oban, Glemorrangie, Dalwhinnie, Dalmore
2) Lowlands – Auchentoshan, Bladnoch, Glenkinchie
3) Speyside – Glenlivet, Glenfiddich, Macallan
4) Islay – Bruichladdich, Bunnahabhain, Bowmore, Laphroaig,Lagavulin, Ardbeg, Kilchoman, Caol Ila
5) Campbeltown - Glen Scotia, Sprinbank, Glengyle
6) Islands – Talisker, Scapa, Jura, Tobermory, Arran, Highland Park

207
Q

What is “The Third Beer” aka “Daisan Beer”?

A

“Beer flavoured beverages” — an even lower tax bracket than Happoshu, and contain no malt whatsoever. Basically, a beer-flavoured soft drink with spirits mixed in.

208
Q

Approximately what percentage of the distillate does the “coeur” of a Cognac make up? What parts of the distillate make it into the final brandy?

A

40%; only the coeur

209
Q

Name three prefectures for sake production.

A

Nagano, Hyogo, Niigata

210
Q

What is considered the first American barleywine?

A

Anchor’s Old Foghorn

211
Q

Where is Pompero rum made?

A

Venezuela

212
Q

What is lagering?

A

Storing beer at near freezing temperatures for 1-6 months while still on yeast. Can clear up various chemicals, acids, and undesirable compounds.

213
Q

What is a gueuze?

A

A gueuze is made by blending young (1 year old) and old (2-3 years old) lambics, which causes refermentation.

214
Q

What is the minimum number of IBUs present for a beer to be called a Czech Pilsner?

A

28 IBUs

215
Q

What is the difference between a beer like Budweiser and the style American Pale Lager?

A

No adjuncts; Sapporo, Kirin, Anchor, Michelob

216
Q

What parts is the second distillation of Cognac divided up into?

A

Tête (heads)
Coeur (heart)
Second Cuts
Queue (tails)

217
Q

Name three strains of American hops.

A

Cascade, Citra, Simcoe, Amarillo

218
Q

What does “Cidre Bouché” translate to?

A

“Bottled Cider” — an original term for cider meant to be consumed rather than distilled. Would be bottled with some RS to referment.

219
Q

Define the following styles of genever: oude, jonge, corenwyn

A

Oude – traditional style, with malt-wine
Jonge – “Young,” less malt-wine, more neutral
Corenwyn – “Corn Wine.” is a cask-aged version in which malt comprises at least 51% of the distillate

220
Q

What is the minimum age for bourbon?

A

There isn’t one! If it’s less than 4 years aged, it must have a age statement of the youngest whiskey in the blend.

221
Q

What prefecture makes the most amount of sake?

A

Hyogo (Nada region)

222
Q

Name five distilleries in Speyside.

A

Speyside, Benromach, Benriach, Linkwood, Glenrothes, Macallan, Cragganmore, Glenlivet, Glenfiddich, Mortlach, Balvenie

223
Q

What style do Yuengling and Brooklyn Lager fall under?

A

American Amber Lager

224
Q

What hop type is the American Pale Ale defined by?

A

Cascade

225
Q

Define the following special types of mezcal:

  • Tobala
  • Cedrón
  • Pechuga
  • Minero
  • De Gusano
A
  • Tobala: type of maguey, harvested wild at high altitudes
  • Cedrón: distilled with lemon verbena
  • Pechuga: third distillation of minero over fruit and chicken
  • Minero: espadin mezcal from Santa Carina Minas
  • De Gusano: with worm
226
Q

What is the difference between at Abt ale and a Quad?

A

Both are ultra strong Abbey ales, 10+% ABV. Very strong and malty with little hops. Abts use darker malts, quads use paler.

227
Q

What styles of beer would you serve in a highball?

A

Gose, Kolsch, Altbier

228
Q

What is Port Ellen?

A

A silent distillery on Islay, closed in 1983

229
Q

What defines Munich malt? What beer style is defined by their use?

A

ALL malt styles are defined by how long and at what temperature they are kilned for. Munich Malts are meant to be much darker than traditional Pilsner malts (upwards of 7’ SRM (Lovibond) versus 1-3’ SRM). This is achieved through the green malt being kilned at progressively higher air temperatures before being held at 212’ F (compared to 185’ F for Pilsner Malt). The longer it’s held at this temperature, the darker it will be. Munich malt = long drying process that finishes at a high temperature. The defining characteristic of the BOCK style is the use of Munich malt.

230
Q

What are the defining features of a Vienna Lager?

A

Different boiling process; subtle hops, crisp, with some RS

231
Q

What is Happoshu?

A

A “beer-like” beverage with less than 67% malt content. Lower tax that traditional beer. Because the Japanese definition of beer does not permit for flavouring additions, many foreign beers are considered Happoshu.

232
Q

What are the four largest producers of Cognac and who owns each?

A
  • Hennessy (LVMH)
  • Martell (Pernod Ricard)
  • Rémy Martin (Rémy Cointreau)
  • Courvoisier (Beam Suntory)
233
Q

How is hefeweizen traditionally made?

A

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
234
Q

What two breweries pioneered the American Pale Ale style?

A

Anchor Liberty Ale (SF, CA) and Sierra Nevada Pale Ale (Chico, CA) in 1975 and 1980, respectively

235
Q

What temperature would you serve Ginjo sake at?

A

8-10’ Celsius

236
Q

What do the EBC, SPM, and Lovibond systems measure?

A

Color in beer

237
Q

What defines a Vienna Lager? Name three examples.

A

Different boiling process, subtle hops, crisp, with some RS.

238
Q

What are the benefits of using copper in a still?

A

It is malleable, resists corrosion from fire, impervious to acid, and a good conductor of heat. It also fixes fatty acids in wine as well as sulphurous products in the vapours.

239
Q

What is the Reinheitsgebot?

A

The Bavarian Purity Law of 1516, which codified the three ingredients for beer as barley, hops, and water.

240
Q

In beer production, what is Yorkshire Square?

A

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.

241
Q

What are the primary grapes of Cognac? Which one makes up the most acreage?

A

Ugni Blanc (98% of vineyard acreage), Folle Blanche, and Colombard.

242
Q

What alcohol is the “heads” of a distillate mainly comprised of?

A

Methanol

243
Q

What is considered the most traditonal way of mezcal distillation?

A

Direct fire on a clay or wooden vessel

244
Q

Cocktail: Honeymoon

A

Apple Brandy, Benedictine, Orange Curacao, Lemon juice

245
Q

Define the style of beer Gose.

A
  • 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
246
Q

Cocktail: Golden Dawn

A

Gin, Apricot Brandy, Calvados, Orange Juice

247
Q

What is the difference between a Belgian Quad and an Abt beer?

A

Abts are quads in terms of alcohol, but with darker malts. St Bernardus makes an Abt 12.

248
Q

What is a mash out in beer production?

A

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.

249
Q

What is a boilermaker?

A

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.

250
Q

What is the product of the first distillation of Calvados called? The second?

A

Les Petites Eaux; Bonne Chauffe

251
Q

What is brouillis?

A

The first distillation of Cognac, approximately 28-32% ABV

252
Q

What is muroka sake?

A

Unfiltered sake, to some extent. Doesn’t have to be cloudy, like nigori. Commonly used now to mean that it is filtered without the use of active charcoal.

253
Q

What is the mold used for sake production known as, and what is its genus name?

A

Koji-kin; Aspergiullus Oryzae

254
Q

What kind of still is mandated for Martinique AOP and what is the distillate?

A

Column still; sugarcane juice

255
Q

What is boisé?

A

Made by boiling chips of oak for as long and as often as is required to make a thick, brown liquid, which can add woodiness to a brandy and increase its apparent age. Employed by many producers in Coganc (legally!).

256
Q

Cocktail: Napoleon Cocktail

A

Gin, Fernet, Grand Marnier, Dubonnet Blanc

257
Q

How does “terroir” come into play for sake production?

A
  • Rice strains are often particular to different areas
  • Hard water vs. soft water
  • Brewing traditions
  • Local taste preferences/cuisine
258
Q

What is meant by the term “green malt”?

A

Yet to be kilned malt.

259
Q

Cocktail: Star Cocktail

A

Calvados, Sweet Vermouth, Simple & Peychaud bitters

260
Q

What is a Wee Heavy?

A

Another name for a Scotch Ale.

261
Q

What is jozo-alcohol?

A

The type of alcohol used to fortify honjozo styles of sake - “ethyl alcohol of agricultural origin” — i.e. doesn’t have to be rice.

262
Q

Name the eight active distilleries on Islay?

A

Bruichladdich, Bunnahabhain, Bowmore, Lagavulin, Laphroaig, Kilchoman, Ardbeg, Caol Ila

263
Q

What does Yamahai mean on a bottle of sake?

A

a method of brewing where no lactic acid is added to the starter
usually results in a starchier and more savory sake

264
Q

What are the three regions of production for Armagnac, from west to east?

A

Bas Armagnac, Armagnac-Ténarèze, Haut Armagnac

265
Q

Where did the style of beer Saison originate?

A

Wallonia, Belgium (French speaking, southern)

266
Q

What is the commonly used bottom fermenting yeast for lager?

A

Saccharomyces pastorianus

267
Q

What is the step in beer production between malting and mashing, and what purpose does it serve?

A

Milling: breaks down kernels, exposes enzymes that break down carbohydrates into sugars, separates seeds from husk

268
Q

Name five producers of Armagnac.

A

Tariquet, Delord, Castarède, Pellehaut, Laubade, Deffau, Darroze

269
Q

How did double distillation historically come about in Cognac?

A

Double distillation would reduce volume and transportation cost. Dutch settlers would add water back in - to “wine strength” - after their journey.

270
Q

How much of the rice grain is milled away if a sake has a seimai-buai of 70%?

A

30%; 70% of the rice grain remains

271
Q

Weizenbier and Weissbier are synonyms for what style of beer?

A

Hefeweizen

272
Q

In beer production, what is double dropping?

A

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.

273
Q

Name two beers specifically defined by their water source (at least in origin)?

A
  • Pale ale (Burtonisation)

- Pilsner

274
Q

Where is Mt. Gay rum made?

A

Barbados

275
Q

What does the term “Production Fermiere” mean and where would you find it?

A

“Estate bottled” Calvados

276
Q

What is the style of beer Kristallweizen?

A

Filtered Hefeweizen

277
Q

Cocktail: Horse’s Neck

A

Brandy and ginger ale, with angostura bitters. Garnished with a long, wrapped lemon peel (“horse’s neck”)

278
Q

What company is the oldest licensed distillery in the US.

A

Laird’s

279
Q

What is a Märzen/Oktoberfest beer?

A

Märzen is traditionally brewed in March and cold-stored over the summer months. Consumed in late summer. Historically, all remaining bottles were consumed at Oktoberfest.

280
Q

Cocktail: Prohibition Cocktail

A

Gin, white wine, orange juice, dash of apricot brandy

281
Q

What is encino oak and for what is it most commonly used?

A

Encino oak is native to the west coast of Mexico, and traditionally used in the aging of Tequila. Translates to “live oak” – quercus agrifolia. Much denser, less porous, does not split easily.

282
Q

What is the difference between a Porter and a Stout?

A

Historically, stout was just a stronger version of a porter. The only main difference that can be agreed upon today is the kind of malt used. Porters use malted barley and stouts use roasted, unmalted barley.

283
Q

Cocktail: Coronation Cocktail

A

Applejack, Apricot Brandy, Sweet Vermouth, and Dry Vermouth

284
Q

What does mashing accomplish in beer production? What product is the result?

A

Mashing converts the starches released during malting into sugars that can be fermented; the product is a sugar-rich liquid called the wort.

285
Q

How is the category of Euro-Style Pilsner defined?

A

A sweeter style of Pilsner, sometimes made with adjuncts. Stella Artois (Belgium), Amstel (Belgium), Heineken (Netherlands)

286
Q

What are the defining differences between a Dubbel and a Tripel?

A

Alcohol — 6.5-8% versus 8-10%
Malt — Darker versus lighter
Hops — Less versus more

287
Q

What are the defining characteristics of a Hefeweizen? What does the word translate to? Name three examples.

A

Unfiltered, top fermented, and at least 50% wheat. “Yeast-wheat”. Specialised yeast strains create banana and clove flavors. Ayinger BraüWeiss, Schneider & Sons Weisser, Weihenstephaner Hefeweissbier

288
Q

What are the five active distilleries in Ireland?

A

Old Bushmills, Cooley, New Midleton, Ech Linville, Tullamore Dew

289
Q

What barrels are traditionally used for Cognac production?

A

Limousin & Tronçais

290
Q

What are the aging designations for Martinique AOP?

A
Blanc — min. 8 weeks in tank
Ambré — min. 18 months in oak
Vieux/Hors d’Age/VO — min. 3 years in oak 
VSOP — min. 4 years in oak
XO — min. 6 years in oak
291
Q

Name three Japanese distilleries.

A

Yamazaki, Hakushu, Miyagikyo (Nikka), Yoichi (Nikka), Mars Shinshu, White Oak

292
Q

What is considered the most superior strain of rice for sake production?

A

Yamada Nishiki

293
Q

Name three examples of American Pale Ales.

A

Sierra Nevada (Chico, CA), Anchor Liberty, Three Floyds Alpha King, Half Acre Daisy Cutter

294
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
295
Q

What type of oak is Brandy de Jerez aged in?

A

American oak, usually ex-sherry barrels

296
Q

What is the minimum ABV for vodka as defined by the EU?

A

37.5%

297
Q

What is malt liquor?

A

Higher ABV beer with lots of adjuncts (corn, rice). Either more fermentable sugars or specialised enzymes to further breakdown starches create higher ABV (6-9%). Miller Olde English, PBR’s Colt 45.

298
Q

What are the aging designates for tequila?

A

Blanco < two months
Reposado = min. 2 months
Anejo = min. 1 year
Extra Anejo = min. 3 years

299
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 the “seimaiburai” on the label (the degree to which rice is polished), it may be more than 70%.
Honjozo – 70%
Ginjo – 60%
Daiginjo – 50%

300
Q

What is the world’s best selling single malt?

A

Glenfiddich, Speyside

301
Q

What are the aging requirements for Canadian Whisky?

A

Must be aged for at least 3 years.

302
Q

Who makes Louis XIII? What is it? How much does a bottle retail for?

A

Rémy Martin; Cognac; 40-100 year old brandies from Grande Champagne; $3500

303
Q

What is a Scrumpy?

A

A historical style of British cider where apples were collected during windfall. Generally refers to locally made, small production cider made in the West Country style now.

304
Q

What is considered the most traditional way of cooking agave for mezcal production? What are other vessels?

A

Pit ovens are most traditional, but cement and stainless steel are used now too

305
Q

How long does mashing typically take in beer production?

A

1-2 hours

306
Q

What is the genus name for Blue Agave?

A

Agave tequiliana

307
Q

Cocktail: Delmonico

A

Equal parts Gin, Cognac, Dry Vermouth, Sweet Vermouth, bitters

308
Q

What is a Black IPA? Give two examples of the style.

A

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)

309
Q

What is koji?

A

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.

310
Q

Where is Flor de Caña rum made?

A

Nicaragua

311
Q

What is trub, in beer production?

A

Undesired solids: Inactive, excess yeast; staling and haze forming protein; hop remnants

312
Q

Name three factors that were responsible for the progression of Campbeltown having 35 distilleries in 1840 to only 1 in 1920.

A
  • 1850s depression
  • overproduction leading to drop in quality
  • the inability to get rid of waste water
  • post WWI fall in demand
  • coal pollution
  • UK duties rising significantly in 1918
  • prohibition and Great Depression in the US
313
Q

How is sake’s sweetness usually indicated on the label?

A

As a number on the Sake Value Meter (nihonshudo). Negative values indicate sweetness, positive indicate dryness.

314
Q

What is a Faro beer traditionally, and what is it in practice today?

A

Traditionally a Faro is a lambic blended with a lighter, freshly brewed, sweetened beer. Today, usually just a sweetened lambic, pasteurized to prevent refermentation.

315
Q

What distillery makes Connemara whiskey?

A

Cooley

316
Q

Name two styles of beers that are PGI protected.

A

Altbier, Berliner Weisse

317
Q

Cocktail: Stone Sour

A

Apricot Brandy, orange juice, lemon juice, simple

318
Q

What is the name for the product of the second distillation of Cognac?

A

Bonne Chauffe

319
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.

320
Q

What is the required ABV for the Mezcal DO?

A

36-55%

321
Q

What is Futsu-Shu?

A

Non-premium sake; jozo-alcohol is heavily relied upon, various other ingredients (sugar, amino acids, etc) are allowed, and no polishing minimum

322
Q

What is the purpose of adding lactic acid to a sake fermentation?

A

Regulate the production of acidity, needed to suppress microbes that spoil sake

323
Q

What are the different aging categories and requirements for tequila?

A

Blanco/Silver - less than 60 days
Reposado - min. 60 days
Añejo - min. 1 year
Extra Añejo - min. 3 years

324
Q

Where is El Dorado rum made and what makes it unique?

A

Guyana; it is a demerara rum

325
Q

What are the three appellations of Calvados, and what are the requirements of each?

A

Calvados AOP – 2 years aging.
Calvados Domfrontais AOP – Requires a min. 30% pear and 3 years aging. Always produced by continuous distillation
Calvados Pays d’Auge – Premier appellation. Limits pear to 30%. 2 years aging.

326
Q

What is an Altbier? Where is it from? What glass is it traditionally served in?

A

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)

327
Q

What Armagnac AOP achieved appellation status in 2005?

A

Blanche Armagnac AOP, for unaged Armagnac

328
Q

What is a mash tun?

A

The vessel used for the mashing process; converting starches into sugars in beer production

329
Q

Cocktail: Corpse Reviver #1

A

Cognac, Calvados/Applejack, Sweet Vermouth

330
Q

What are the three steps of the malting process in beer production?

A

I. Steeping (usually 40 hours)
II. Germination (spread out on a floor for 5 days)
III. Kilning (drying on a kiln)

331
Q

What does the Plato scale measure?

A

Gravity in beer

332
Q

What is a Kristallweizen?

A

Filtered Hefeweizen

333
Q

What is the commonly used top-fermenting yeast for ales.

A

Saccharomyces cerevisae

334
Q

What is the difference between a Scotch Ale and a Scottish Ale?

A

Both are stronger pale ales. Many Scottish Ales use peated malt and are darker than Scotch Ales.

335
Q

What is Sotol?

A

Sotol is a Mexican spirit made from the Dasylirion wheeleri plant (aka “desert spoon” — a succulent rather than an agave plant). Must be at least 51%.

336
Q

What grains are lambic beers made from?

A

Lambics are typically 60-70% malted barley and 30-40% unmalted wheat.

337
Q

Name the German Trappist brewery that ceased production in 1956.

A

Mariawald

338
Q

What distillery makes Hazelburn and Longrow bottlings?

A

Springbank, Campbeltown

339
Q

The 2009 Scotch Whiskey Regulations defined 5 legal categories of Scotch. Name them.

A

1) Single Malt – single distillery, all malted barley, pot still
2) Single Grain – single distillery, unmalted barley, wheat, or corn
3) Blended Malt – multiple distilleries, all malted barley, pot still (replaced “Vatted” or “Pure Malt”)
4) Blended Grain – 2 or more grain whiskeys, more than one distillery, no single malts included
5) Blended – malt and grain, multiple distilleries

340
Q

What is the name of the document and agency regulating the Tequila DO?

A

NOM - Norma Oficial Mexicans (document)

CRT - Consejo Regulador de Tequila

341
Q

What are fábricas/palenques?

A

The traditional production houses for mezcal

342
Q

What is a Baltic Porter?

A

An Imperial Stout from the Baltics, historically bottom fermented at lower temperatures.

343
Q

What is pulque?

A

Fermented agave; yet to be distilled

344
Q

When is sake typically diluted?

A

Right before bottling; usually 6-12 months after fermentation.

345
Q

What do the Cognac designations VS, VSOP, and XO mean, in terms of acronyms and aging requirements?

A

VS (Very Special) - at least 2 years in cask
VSOP (Very Special/Superior Old Pale) - at least 4 years in cask
XO (Extra Old) - at least 10 years in cask (6 years prior to 2018)

346
Q

What kind of stills and grapes are used to make Brandy de Jerez?

A

Copper stills (alquitaras) from base wines of Palomino or Airén

347
Q

What are the aging designations for Armagnac?

A

VS: 1-3 years
VSOP/Napoleon: 4-9 years
XO, Hors d’Age: 10-19 years
XO Premium: 20+ years

All age statements refer to the youngest eau-de-vie in the blend.

348
Q

What is a Rauchbier and who makes one?

A

Smoked beer; Schlenkerla

349
Q

What brewery owns the brand name “ESB”?

A

Fuller’s

350
Q

What is meertsbier?

A

The light, freshly brewed, sweetened beer that is combined with lambic to make FARO

351
Q

How many active Trappist breweries are there? Name them.

A
Eleven:
Orval (Belgium)
Chimay (Belgium)
Westvleteren (Belgium)
Rochefort (Belgium)
Westmalle (Belgium)
Achel (Belgium)
Koningshoeven, aka La Trappe (Netherlands)
De Kievit, aka Zundert (Netherlands) 
Stift Engelszell (Austria)
Tre Fontane (Rome, Italy) 
St. Joseph’s Abbey(Spencer, MA)
352
Q

What is the defining characteristic of a Baltic Porter?

A

Bottom fermented at lower temperatures

353
Q

Where is Benedictine made?

A

Calvados

354
Q

What are the top three highest selling vodka brands globally?

A
  1. Smirnoff (Diageo, made in US - originally Russian)
  2. Absolut (Pernod Ricard, Sweden)
  3. Khortytsa (Global Spirits, Ukraine)
355
Q

What percentage of wheat must it contain for a German beer to be labeled Weizen?

A

50% wheat

356
Q

What is a bright beer?

A

Unpasteurized beer that has been racked off yeast. A slightly cleaner, “brighter” version of a cask ale.

357
Q

“Pure malt” and “Vatted malt” are former terms for what Scotch whisky designation?

A

Blended Malt

358
Q

What is the average ABV on a Belgian Tripel? Name two.

A

8-10%; Tripel Karmeliet, Allagash Tripel, Russian River Damnation, Chimay White, St. Bernardus Tripel, Unibrou Lla Fin du Monde, St. Feuillien Tripel

359
Q

What are the authorized additives to Calvados?

A

Sugar, caramel, oak chips, water

360
Q
Define each type of sake and name a sake produced in that style:
Namazake
Nigori
Taruzake
Jizake
Genshu
A

Namazake – Unpasteurized sake (Narutotai Nama 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)

361
Q

What is the difference between Hautes-Tiges and Basses-Tiges pruning? In what region would you find these terms used?

A

Calvados; Haute Tige is “high stem” — branches are a least 1.6m (apple) or 1.8m (pear) off the ground. This is the traditional method and tends to have a lower planting density BUT lower yields. Basse Tige is “low stem” — branches begin lower than 1.6/1.8m off the ground. Higher planting density AND higher yields. Used more by industrialist estates.

362
Q

What is Baco Blanc?

A

A cross of Folle Blanche x Noah (which is a cross of vitis labrusca and vitis riparia). Bred for disease resistance and phylloxera in Armagnac, and still used heavily to this day.

363
Q

What grains are traditionally used to make Berliner Weisse?

A

Wheat and barley

364
Q

Where is Kölsch native to? What are its defining characteristics?

A

Cologne, Germany

  • many brewed with wheat malt to create a smoother, sweeter taste
  • top fermented at cooler temps with some cold lagering after
365
Q

What two ingredients are commonly added to Wit Bier?

A

Orange & Coriander

366
Q
Name the grains and countries of origin for each of these vodkas:
Stolichnaya
Ikon 
Chopin
Belvedere
Grey Goose
Tito's 
Absolut
A
Stoli -- Wheat &amp; Rye, Russia
Ikon -- Grain, Potato
Chopin -- Potato, Poland
Belvedere -- Rye, Poland
Grey Goose -- Wheat, France (pot-stilled)
Tito's -- Corn, US
Absolut -- Wheat, Sweden
367
Q

What is the purpose of a sour mash?

A

Each new fermentation is conditioned with the spent mash from the previous distillation; the acid introduced controls bacteria and pH balance for yeast to work properly. Consistency among batches.

368
Q

What is the 1823 Excise Act?

A

A lessening of restrictions and taxes on licensed distilleries in Scotland; ushered in the modern era of Scotch production

369
Q

What is “uisegebeatha”?

A

The Gaelic word for “water of life” – where whiskey derives its name

370
Q

What is a Gose?

A

An unfiltered wheat beer made with 50-60% malted wheat.

  • originally from Leipzig
  • addition of sea salt and coriander
  • fermented with lactobacillus for sourness
371
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’+

372
Q

How does the EU define brandy?

A

A distillation of wine (not pomace) of at least 36% ABV

373
Q

Name three producers of Gueuze?

A

Drei Fontaine, Girardin, Cantillon, Tilquin, Boon, Hanssen’s, Lindemans

374
Q

What is suze?

A

A gentian root liqueur from France

375
Q

What is the required encepagement for orchards in Calvados?

A

Must contain a minimum 70% bitter (phenolic) varieties and a maximum of 15% acidic varieties

376
Q

What is the number one beer brand in the world.

A

SNOW — in China!

377
Q

What are the four categories of cider grapes used to make Calvados?

A

Sweet, bittersweet, bitter, and acidic

378
Q

What is the difference between a porter and a stout?

A

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.

379
Q

What was the Sugar Act of 1764?

A

It enforced and imposed tax on sugar/molasses imports to the US. Shifted US production away from Rum and toward Whisky and helped ignite the revolution.

380
Q

Cocktail: French Connection

A

Cognac & Amaretto

381
Q

What are the four styles of whiskey made in Ireland?

A
  • Single Pot Still
  • Blends (mixing column and pot still)
  • Single Malt (100% malted barley, single distillery, pot still)
  • Single Grain (column stilled)
382
Q

What is Burton Union?

A

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.

383
Q

Name three varieties of American Hops.

A

Cascade, Citra, Simcoe, Amarillo

384
Q

What terms designate progressively higher alcohol styles of British Bitter beers?

A

Session/Ordinary Bitter — up to 4.1% ABV
Best/Special Bitter — 4.2-4.7% ABV
Premium/Strong Bitter/ESB - 4.8+% ABV

385
Q

What words indicate what we know as “sake” in Japan?

A

Sake is the word for all alcoholic beverages. What we know as sake is called “Nihon-Shu” or “Sei-Shu” in Japan.

386
Q

What is Kräusening?

A

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.

387
Q

In general, how do British ciders compare to French?

A

British tend to be drier and stronger.

388
Q

What is barm, in beer production?

A

Yeast foam

389
Q

Cocktail: Death in the Gulfstream

A

Gin, lime juice, sugar, bitters (highball)

390
Q

Name three Barleywines.

A

Goose Island Bourbon County Barleywine, Lost Abbey Angel’s Share (San Marcos, CA), Sam Adams Utopia, Three Floyds Behemoth

391
Q

What are the authorized additives for Martinique AOP?

A

Sugar, caramel, water, and oak chips.

392
Q

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?

A

15.5 gallons/1984 ounces
165 12 oz. pours
124 16 oz. pours

393
Q

Name two beers that are classified as Berliner Weisse.

A

Professor Fritz Briem, Bell’s Oarsman, Dogfish Festina Peche

394
Q

Where is Barbancourt Rum made?

A

Haiti

395
Q

Does Mezcal have to be 100% agave?

A

No, up to 20% can be other carbohydrate material

396
Q

What are the aging requirements for Irish whiskey?

A

Must be aged for at least 3 years.

397
Q

What is “groies”?

A

Hard red limestone found in Borderies and Fins Bois in Champagne.

398
Q

How does vintage affect sake production?

A

In years where temps are low and sunlight insufficient, the rice grains are smaller and more soluble, resulting in heavier tasting sake.

In hot years, weaker tasting sake (grains are less soluble)

399
Q

What, in general, makes Scotch Whisky different than Irish Whiskey?

A
  • double vs. triple distillation
  • malted barley vs. unmalted barley (a 1725 tax on malted barley by the British drove Ireland to use unmalted)
  • no peat
400
Q

What kind of hops define Czech Pilsners?

A

Saaz

401
Q

What is “kan” sake?

A

Warm sake.

402
Q

Cocktail: Phoebe Snow

A

Cognac, Dubonnet Rouge, Absinthe, Ango

403
Q

Cocktail: Earthquake

A

Equal parts cognac & absinthe

404
Q

How many varieties are permitted for Armagnac production? What are the four most common?

A

10; Ugni Blanc (55%), Baco Blanc (35%) Colombard (5%), and Folle Blanche (5%)

405
Q

When and how is a whirlpool used in beer production?

A

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

406
Q

What grains are typically used to make Lambic styles of beer?

A

60-70% malted barley and 30-40% unmalted wheat

407
Q

How much jozo-alcohol may be added for Ginjo and Daiginjo styles?

A

Up to 10% of the weight of he polished rice (Honjozo can have up to 25%)

408
Q

In what year was the US Whiskey Rebellion?

A

1791

409
Q

Name 5 examples of Witbier.

A

Blue Moon, Hoegaarden, Allagash White, St. Bernardus Witbier, Hitachino White

410
Q

What was the first whisky distillery in Japan, and in what year did it first have commercial production?

A

Yamazaki, 1924

411
Q

What style of beer is an English Bitter?

A

It is the English term for Pale Ale (In England, Pale Ale is used to signify a bottled bitter.)

412
Q

What are the two columns of a continuous still called?

A

The analyzer and the rectifier.

413
Q

What are the desired attributes of a cider for distillation purposes?

A

Dry, no bubbles, relatively high alcohol (5-6% — for quantity purposes)

414
Q

What is a Helles lager? Where did it originate, and give two examples.

A

Helles = “bright”; The german answer to the Czech Pilsner (lighter, less bitter) from Munich. Weihenstephaner Original, Hofbrau Original, Victory Helles (PA)

415
Q

What are the original states of production for the Tequila DO?

A

Jalisco, Nayarit, Guanajuato, Michoacan, Tamaulipas.

416
Q

What is a Boilermaker?

A

1/2 pint of mild ale mixed with 1/2 pint of bitter brown

417
Q

Name the two primary methods of carbonating beer?

A

Natural – either through addition of sugar at bottling, or because primary fermentation has not fully finished
Forced – injection of CO2

418
Q

Name the beer most associated with each region:

  • Dortmund
  • Cologne
  • Munich
  • Leipzig
A
  • Dortmund - Dortmunder (pale lager)
  • Cologne - Kölsch
  • Munich (Bavaria) - Helles lager
  • Leipzig - Gose
419
Q

What enzyme is produced during malting for beer that converts the starch of the grain into fermentable sugars?

A

Amylase

420
Q

What is Bouhka?

A

A fig eau-de-vie; the national drink of Tunisia

421
Q

What is a Pink Gin cocktail, and what is the proper gin for it?

A

Just Gin and Angostura bitters; Plymouth

422
Q

What may be added to Cognac before bottling?

A

Water, caramel color, sugar, and oak chips (boisé)

423
Q

What is the oldest alcoholic beverage? Second oldest?

A

Mead; Beer

424
Q

Define Marzen and Oktoberfest beers? Name two examples.

A

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.

425
Q

What is the difference between maceration and infusion when referring to flavored alcohol?

A

Maceration – cold and long

Infusion – hot and quick

426
Q

What is the definition of Irish “single pot still” whiskey?

A

Refers to whiskey made at a single distillery, in a pot still, from a mixed mash of malted + unmalted barley (requires a minimum of 30% of each). Cannot be peated and must be triple distilled.

427
Q

What yeast strain heavily informs the flavor of a Flanders Red Ale?

A

Lactobacillus

428
Q

What is the name of the organization that regulates Armagnac?

A

Bureau National Interprofessionel de l’Armagnac (BNIA)

429
Q

What does “the wash” refer to in Scotch production?

A

The beer-like result of fermenting grains; first distillation is in a still called a wash still.

430
Q

What are the four biggest Japanese beer companies?

A

Asahi, Kirin, Suntory, and Sapporo

431
Q

What 5 Trappist breweries are not in Belgium? Where are they?

A
Koningshoeven, aka La Trappe (Netherlands)
Zundert (Netherlands)
Stift Engelszell (Austria)
Tre Fontane (Italy)
St. Joseph’s (Massachusetts)
432
Q

Name three whiskies made at the New Middleton distillery.

A

Red Breast, Powers, Jameson, Green Spot, Middleton

433
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.

434
Q

What is a Scotch ale? What is another name for it? What is the difference between at Scotch ale and a Scottish ale?

A

A strong pale ale originating in Edinburgh; Wee Heavy; a Scotch ale is a pale ale, a Scottish ale is dark, malty and full bodied.

435
Q

What does “Oude” refer to on a bottle of Gueuze?

A

A traditional, sour style

436
Q

What are the two main cider traditions of the UK?

A

West Country — huger proportion of cider apples; richer in tannin and sharper in flavor
East Kent — culinary fruit; clearer, more vinous, lighter in body and flavor (Strongbow, Buckthorn)

437
Q

What is kimoto sake?

A

The original process of pole-ramming rice and koji in order to create the shubo.

438
Q

What is lautering?

A

The process through which the wort is strained through the bottom of a mash tun after mashing; removing the wort from the solids

439
Q

Where does the name “lambic” come from?

A

The town of Lembeek, near Halle, Belgium

440
Q

What is the purpose of storing lagers at 30+ days at near freezing point after fermentation?

A

Preserve them, and allow to dissipate the sulphur components developed during fermentation

441
Q

Cocktail: Savoy Corpse Reviver

A

Equal parts Brandy, Fernet Branca, and White Creme de Menthe

442
Q

What makes Domfrontais a better place for the planting of pear trees?

A

Pears have a more profound root system than apples and are able to search out nutrients in deep, dry soil (like that in Domfrontais)

443
Q

What is active charcoal used for in sake production?

A

A type of fining; used to remove color and flavor compounds

444
Q

What was the first American barley wine?

A

Anchor’s Old Foghorn

445
Q
Name the country of origin for the following beers:
Stella Artois -
Amstel - 
Heineken - 
Carlsberg
A

Stella Artois - Belgium
Amstel - Netherlands
Heineken - Netherlands
Carlsberg - Denmark

446
Q

Describe the differences in soil types between the sub-AOPs of Armagnac.

A

Bas Armagnac has silicious-clay soils sand and boulbenes.
Armagnac-Tenareze has clay-limestone and boulbenes.
Haut Armagnac has chalk, clay, and limestone.

447
Q

What percentage of grapes must come from a specific subregion of Cognac to be labeled as such?

A

100%

448
Q

What kind of still is traditionally used for Calvados? What is the exception?

A

Traditionally, Calvados is distilled twice in a copper pot still (though continuous stills are allowed for Calvados AOP). Calvados Domfrontais AOP is always produced in a continuous still.

449
Q

What is “Moromi” in sake production?

A

The “main mash” — the shubo seed mash, plus all the steamed and polished rice, plus water.

450
Q

How does the seimai-buai affect he fermentation process?

A

The protein, fats, minerals, and vitamins present in the outer layers of the rice speed up fermentation; work agains a Ginjo-Ka

451
Q

What are three advantages of pouring beer on draft instead of by the bottle?

A
  • Generally more cost effective
  • Can deliver a fresher product/unpasteurized
  • More environmentally friendly/no packaging
  • Can serve in any size
452
Q

What is malt liquor?

A

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

453
Q

How does a bock differ from a classic lager?

A

Traditionally, bocks are sweeter, stronger, darker, and less hoppy.

454
Q

What is Barack Palinka?

A

Apricot eau-de-vie from Hungary

455
Q

What are the sweetness designations for cider made in Calvados?

A

Brut, less than 28 g/l
Demi-Sec, 28-35 g/l
Doux, 35+ g/l

456
Q

Where is Connemara made? What style of whiskey is it?

A

At the Cooley distillery in Ireland; Peated Single Malt