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Certified Exam > Beer, Sake, Spirits & Cocktails > Flashcards

Beer, Sake, Spirits & Cocktails Flashcards

1
Q

Cocktail: Gibson

A

Gin martini with an onion garnish

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2
Q

What is suze?

A

A gentian root liqueur from France

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3
Q

Name three active distilleries in Campbeltown.

A

Springbank
Glen Gyle
Glen Scotia

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4
Q

Cocktail: Coronation Cocktail

A

Applejack, Apricot Brandy, Sweet Vermouth, and Dry Vermouth

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5
Q

Cocktail: Savoy Corpse Reviver

A

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

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6
Q

Cocktail: Stinger

A

Brandy & white creme de menthe

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7
Q

Cocktail: Corpse Reviver #1

A

Cognac, Calvados/Applejack, Sweet Vermouth

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8
Q

Cocktail: Phoebe Snow

A

Cognac, Dubonnet Rouge, Absinthe, Ango

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9
Q

Cocktail: Honeymoon

A

Apple Brandy, Benedictine, Orange Curacao, Lemon juice

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10
Q

Cocktail: Horse’s Neck

A

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

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11
Q

Cocktail: Stone Sour

A

Apricot Brandy, orange juice, lemon juice, simple

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12
Q

Cocktail: Parisienne

A

Gin, Dry Vermouth, Creme de Cassis

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13
Q

Cocktail: Earthquake

A

Equal parts cognac & absinthe

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14
Q

Cocktail: French Connection

A

Cognac & Amaretto

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15
Q

Cocktail: Racquet Club Cocktail

A

Gin, dry vermouth, orange bitters

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16
Q

Cocktail: Abbey Cocktail

A

Gin, lillet, orange juice, bitters

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17
Q

Cocktail: Antibes

A

Gin, Benedictine, Grapefruit

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18
Q

Cocktail: Boston Cocktail

A

Gin, Apricot Brandy, lemon juice, grenadine

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19
Q

Cocktail: Delmonico

A

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

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20
Q

Cocktail: Death in the Gulfstream

A

Gin, lime juice, sugar, bitters (highball)

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21
Q

Cocktail: Golden Dawn

A

Gin, Apricot Brandy, Calvados, Orange Juice

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22
Q

Cocktail: Fallen Angel

A

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

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23
Q

Cocktail: Fine & Dandy/Pegu Club

A

Gin, Orange Curacao, Lime juice

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24
Q

Cocktail: Monkey Gland

A

Gin, Lemon, Orange Juice, Absinthe, Grenadine

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25
Q

Cocktail: Napoleon Cocktail

A

Gin, Fernet, Grand Marnier, Dubonnet Blanc

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26
Q

Cocktail: Widow’s Kiss

A

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

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27
Q

Cocktail: Star Cocktail

A

Calvados, Sweet Vermouth, Simple & Peychaud bitters

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28
Q

Cocktail: Prohibition Cocktail

A

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

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29
Q

What are the 3 active Lowlands distilleries?

A

Auchentoshan, Glenkinchie & Bladnoch

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30
Q 
Name the active distilleries on the following islands:
A) Orkney
B) Isle of Skye
C) Mull
D) Arran
E) Jura
A 
A) Highland Park
B) Talisker & Scapa
C) Tobermory
D) Arran
E) Jura
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31
Q

What is the most southern AOP of France?

A

Martinique AOP in the French West Indies, for Rhum Agricole

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32
Q

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

A

Column still; sugarcane juice

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33
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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34
Q

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

A

Mixto

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35
Q

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

A

51%

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36
Q

What are the different aging categories and requirements for tequila?

A

Blanco/Silver - less than 60 days
Reposado - 60 days to 1 year in cask
Añejo - 1-3 years in cask
Extra Añejo - 3+ years in cask

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37
Q

What town is most Mezcal production centered around?

A

Oaxaca

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38
Q

What strains of agave are typically used for Mezcal production?

A

Maguey (agave americana) or Espadin (agave angustifolia)

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39
Q

What is the genus name for Blue Agave?

A

Agave tequiliana

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40
Q

Where is Mt. Gay rum made?

A

Barbados

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41
Q

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

A

Guyana; it is a demerara rum

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42
Q

Where is Zacapa Rum made?

A

Guatemala

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43
Q

Where is Pompero rum made?

A

Venezuela

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44
Q

Where is Barbancourt Rum made?

A

Haiti

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45
Q

Where is Bacardi Rum made?

A

Puerto Rico

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46
Q

Where is Wray & Nephew rum made?

A

Jamaica

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47
Q

Where is Cruzan rum made?

A

The US Virgin Islands

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48
Q

Where is 10 Cane Rum made?

A

Trinidad & Tobago

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49
Q

How does the EU define brandy?

A

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

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50
Q

Where are Cognac and Armagnac is relation to Bordeaux?

A

Cognac – NE

Armagnac – SE

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51
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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52
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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53
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.

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54
Q

What is the synonym for Ugni Blanc in Cognac?

A

St. Émilion

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55
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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56
Q

What is brouillis?

A

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

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57
Q

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

A

Brouillis

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58
Q

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

A

Bonne Chauffe

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59
Q

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

A

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

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60
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

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61
Q

What barrels are traditionally used for Cognac production?

A

Limousin & Tronçais

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62
Q

What may be added to Cognac before bottling?

A

Water & Caramel color

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63
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 6 years in cask

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64
Q

What aging designation will change in Cognac in 2016

A

XO will rise from a minimum of 6 years in cask to 10.

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65
Q

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

A

100%

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66
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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67
Q

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

A

Bas Armagnac, Armagnac-Ténarèze, Haut Armagnac

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68
Q

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

A

10; Ugni Blanc, Colombard, and Folle Blanche

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69
Q

What is a synonym for Folle Blanche?

A

Picpoul

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70
Q

What kind of still/distillation is used for Armagnac?

A

Single distillation in a continuous copper still.

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71
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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72
Q

What Armagnac AOP achieved appellation status in 2005?

A

Blanche Armagnac AOP, for unaged Armagnac

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73
Q

What is the name of the organization that regulates Armagnac?

A

Bureau National Interprofessionel de l’Armagnac (BNIA)

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74
Q

What are the aging designations for Armagnac?

A 
VS: 1-3 years
VSOP: 4-9 years
Napoleon: 6-9 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.

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75
Q

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

A

Armagnac

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76
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

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77
Q

What type of oak is Brandy de Jerez aged in?

A

American oak, usually ex-sherry barrels

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78
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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79
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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80
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.

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81
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. Calvados Domfrontais AOP is always produced in a continuous still.

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82
Q

What are the aging designations for Calvados?

A

Fine – younger than 3 years
Vieux or Reserve – 3 years of age
Vieille Reserve of VSOP – 4 years of age
XO, Hors d’Age, Extra, or Napoleon – 6 years of age

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83
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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84
Q

What is Bouhka?

A

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

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85
Q

What is Barack Palinka?

A

Apricot eau-de-vie from Hungary

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86
Q

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

A

XO Premium: over 20 years

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87
Q

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

A

10 years old

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88
Q

How many active Trappist breweries are there? Name them.

A 
Nine:
Orval (Belgium)
Chimay (Belgium)
Westvleteren (Belgium)
Rochefort (Belgium)
Westmalle (Belgium)
Achel (Belgium)
Koningshoeven, aka La Trappe (Netherlands)
Stift Engelszell (Austria)
Spencer (MA)
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89
Q

Name the German Trappist brewery that ceased production in 1956.

A

Mariawald

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90
Q

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

A 
Koningshoeven, aka La Trappe (Netherlands)
Stift Engelszell (Austria)
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91
Q

What is the oldest alcoholic beverage? Second oldest?

A

Mead; Beer

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92
Q

What is the Reinheitsgebot?

A

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

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93
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.

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94
Q

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

A

Amylase

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95
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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96
Q

What is the commonly used bottom fermenting yeast for lager?

A

Saccharomyces pastorianus

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97
Q

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

A

Saccharomyces cerevisae

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98
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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99
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.

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100
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’+

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101
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
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102
Q

What is a Mars beer?

A

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

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103
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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104
Q

What two ingredients are commonly added to Wit Bier?

A

Orange & Coriander

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105
Q

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

A

50% wheat

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106
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

107
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.

108
Q

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

A

Koji-kin; Aspergiullus Oryzae

109
Q

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

A

Yamada Nishiki

110
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.

111
Q

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

A

The Shinpaku

112
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%

113
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”.

114
Q

How long does sake usually ferment for?

A

45 days

115
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.

116
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.

117
Q

What two yeasts are most commonly associated with lambic fermentation?

A

Brettanomyces bruxellensis and Brettanomyes lambicus

118
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 & Rye, Russia
Ikon -- Grain, Potato
Chopin -- Potato, Poland
Belvedere -- Rye, Poland
Grey Goose -- Wheat, France (pot-stilled)
Tito's -- Corn, US
Absolut -- Wheat, Sweden
119
Q 
Define each type of sake and name a sake produced in that style:
Namazake
Nigori
Taruzake
Jizake
Genshu
A

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)

120
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.

121
Q

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

A

Methanol

122
Q

What are the two columns of a continuous still called?

A

The analyzer and the rectifier.

123
Q

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

A

Maceration – cold and long

Infusion – hot and quick

124
Q

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

A

37.5%

125
Q

Where did gin originate?

A

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

126
Q

What makes genever unique to gin?

A

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

127
Q

What type of still is traditional used for genever?

A

Pot still

128
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

129
Q

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

A

Just Gin and Angostura bitters; Plymouth

130
Q

What is “uisegebeatha”?

A

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

131
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

132
Q

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

A

80%

133
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, one distillery
5) Blended – malt and grain, multiple distilleriesl

134
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.

135
Q

Name the six regions of Scotch production 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

136
Q

Name the eight active distilleries on Islay?

A

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

137
Q

What typically differs in Lowlands distillation?

A

Lowlands whiskies are traditionally triple distilled rather than double distilled

138
Q

What are the three active distilleries in Ireland?

A

Old Bushmills, Cooley, New Midleton

139
Q

What distillery makes Connemara whiskey?

A

Cooley

140
Q

What distillery makes Jameson?

A

New Midleton

141
Q

What distillery makes Red Breast?

A

New Midleton

142
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
143
Q

What are the aging requirements for Irish whiskey?

A

Must be aged for at least 3 years.

144
Q

What are the aging requirements for Canadian Whisky?

A

Must be aged for at least 3 years.

145
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

146
Q

What is the boiling point of Ethanol?

A

78.4°C (173°F)

147
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

148
Q

What are three advantages of pouring wine 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
149
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
150
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)

151
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

152
Q

How long does mashing typically take in beer production?

A

1-2 hours

153
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.

154
Q

What is wort?

A

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

155
Q

What is a mash tun?

A

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

156
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

157
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.

158
Q

In beer production, what is sparging?

A

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

159
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
160
Q

What is trub, in beer production?

A

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

161
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

162
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.

163
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.

164
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

165
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)

166
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

167
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.

168
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.

169
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.

170
Q

What is a bright beer?

A

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

171
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.

172
Q

What is barm, in beer production?

A

Yeast foam

173
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.

174
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.

175
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.

176
Q

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

A

Color in beer

177
Q

What does the Plato scale measure?

A

Gravity in beer

178
Q

What grains are traditionally used to make Berliner Weisse?

A

Wheat and barley

179
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.

180
Q

Name three producers of Faro beer.

A

Drei Fontenein, Castillon, Tilquin, Lindeman’s

181
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.

182
Q

What grains are lambic beers made from?

A

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

183
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.

184
Q

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

A

A traditional, sour style

185
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.

186
Q

Name three producers of Gueuze?

A

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

187
Q

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

A

Lactobacillus

188
Q

Name two producers of Flanders Red Ale.

A

Rodenbach, Duchess de Bourgogne

189
Q

Name two producers of Flanders Brown/Ouid Bruin.

A

Liefman’s, Petrus, Hertog Jan

190
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

191
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

192
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

193
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

194
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.

195
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.

196
Q

Name two traditional Belgian producers of Saison.

A

Fantome, Saison Dupont

197
Q

Where did the style of beer Saison originate?

A

Wallonia, Belgium (French speaking, southern)

198
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)

199
Q

Name a producer of Altbier.

A

Uerige “Sticke,” Freigest “Hoppeditz”

200
Q

What hop type is the American Pale Ale defined by?

A

Cascade

201
Q

Name three examples of American Pale Ales.

A

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

202
Q

What gravity is a barleywine brewed at?

A

As high as 1.12 – 8-12% alcohol

203
Q

What is considered the first American barleywine?

A

Anchor’s Old Foghorn

204
Q

Name three Barleywines.

A

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

205
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.)

206
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.

207
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)

208
Q

Name three varieties of American Hops.

A

Cascade, Ciara, Simcoe, Amarillo

209
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

210
Q

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

A

West coast is hoppier, east coast is maltier.

211
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.

212
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.

213
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)

214
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.

215
Q

What is a Wee Heavy?

A

Another name for a Scotch Ale.

216
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.

217
Q

What is a Baltic Porter?

A

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

218
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)

219
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.

220
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 Lana), Allagash Black

221
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.

222
Q

Name two styles of beers that are PGI protected.

A

Altbier, Berliner Weisse

223
Q

Name two beers that are classified as Berliner Weisse.

A

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

224
Q

What does Hefeweizen mean?

A

Yeast wheat

225
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
226
Q

Name three traditional producers of Hefeweizen.

A

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

227
Q

Weizenbier and Weissbier are synonyms for what style of beer?

A

Hefeweizen

228
Q

What is a Witbier?

A

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

229
Q

Name three examples of Witbier.

A

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

230
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
231
Q

What is the style of beer Kristallweizen?

A

Filtered Hefeweizen

232
Q

What styles of beer would you serve in a highball?

A

Gose, Kolsch, Altbier

233
Q

What is an American Adjunct Lager?

A

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

234
Q

What style do Yuengling and Brooklyn Lager fall under?

A

American Amber Lager

235
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

236
Q

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

A

No adjuncts; Sapporo, Kirin, Anchor, Michelob

237
Q

What is a California Common/Steam Beer?

A

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

238
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.

239
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)

240
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.

241
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 blocks.

242
Q

How does a bock differ from a classic lager?

A

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

243
Q

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

A

Doppelbock

244
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.

245
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.

246
Q

What is a Dortmunder style of beer?

A

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

247
Q

What is a Kellerbier/Zwickelbier?

A

Unfiltered and unpasteurized lagers.

248
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.

249
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)

250
Q

What is a schwarzbier? Name two examples.

A

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

251
Q

What is a Rauchbier and who makes one?

A

Smoked beer; Schlenkerla

252
Q

What defines a Vienna Lager? Name three examples.

A

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

253
Q

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

A

Jalisco, Nayarit, Guanajuato, Michoacau, Tamaulipas.

254
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

255
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

256
Q

What is the range of alcohol permitted for Tequila DO?

A

35-55%

257
Q

What are the permitted additives for tequila production?

A

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

258
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.

259
Q

What is Oro/Gold tequila?

A

Unaged spirit enhanced by caramel coloring or oak extracts.

260
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

261
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

262
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

263
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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