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Certified Exam > Beer, Sake, Spirits, Etc. > Flashcards

Beer, Sake, Spirits, Etc. Flashcards

1
Q

Steps of making beer:

A
  1. Create the malt (usually barley)
  2. Gist is ground down and mixed with hot water to create the wort.
  3. Hops are added to the wort.
  4. Fermentation decision–ale vs. lager–yeast is added and fermentation begins.
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2
Q

What type of yeast is used for ales?

A

Top fermenting yeast.

Prefers warmer temperatures, resulting in a fruity and richly flavored beer.

Fermentation is quick, usually less than a week.

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3
Q

What type of yeast is used for lagers?

A

Bottom fermenting yeast.

Prefers lower temperatures–>slower fermentation process.

Results in a more delicate, cleaner beer.

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4
Q

What are lambic beers?

A

Specialty of Belgium, lambics are beers that used open fermentation tanks to spontaneously ferment with wild yeasts.

Distinctly sour and aged prior to release in cask.

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5
Q

What are Geuze beers?

A

A lambic blend that combines one year old lambics with beers that have been aged for two to three years.

Refermented with aged hops in the bottle, giving it a sparkle.

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6
Q

What makes a fruit lambic?

A

The lambic is refermented with fruits, such as Kriek (cherry) and Fromboise (raspberry)

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7
Q

What is unique about sake fermentation?

A

Multiple Parallel Fermentation (MPF)–starch is converted to sugars and sugars to alcohol simultaneously–relies on the combined activities of yeast and a mold to undergo both crucial processes of fermentation at once.

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8
Q

What does Junmai refer to on a label?

A

70% max remaining, alcohol is never added to this sake

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9
Q

What does Honjozo refer to on a label?

A

70% max remaining, some brewer’s alcohol is added before pressing

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10
Q

What does Ginjo refer to on a label?

A

60% max remaining–will be assumed honjozo unless junmai is also on the label

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11
Q

What does Daiginjo refer to on a label?

A

50% max remaining–will be assumed honjozo unless junmai is also on the label.

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12
Q

What does the Sake Value Meter indicate?

A

The scale measures a sake’s specific gravity/density in contrast to that of water.

A negative number indicates sweetness, neutral is 0, and a positive number indicates dryness.

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13
Q

What does Namazake refer to on a label?

A

Unpasteurized sake

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14
Q

What does Nigori refer to on a label?

A

Unfiltered sake

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15
Q

What is a spirit?

A

The distillation of a fermented beverage

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16
Q

What are the two types of stills?

A

Pot Still: fermented liquor (wash) is heated, sending vapors into another pot, where it condenses to liquid, cools, and collects. The result is impure and usually takes multiple distillations.

Continuous Still (Coffey, Column, or Patent): Multiple distillations occur in one place

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17
Q

Pot stills are used primarily for what spirits?

A

Brandies and Single malt scotch and higher quality Irish whisky

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18
Q

Vodka Producers

A

Stolichnaya
Grey Goose
Ketel One
Tito’s

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19
Q

What is aquavit?

A

A clear spirit made from fermented potato or grain (vodka) and flavored with caraway root and other aromatics.

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20
Q

What is the most important botanical in gin?

A

Juniper berries

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21
Q

What botanicals are common in London Dry Gin?

A

Juniper, citrus (lemon and orange peel), and spice (anise, cardamom, coriander, nutmeg, angelica root)

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22
Q

What are some examples of London Dry Gin?

A 
Beefeater
Tanqueray
Bombay Sapphire 
Gordon's 
Boodles
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23
Q

What is unique about Genever?

A

Created in Holland, it’s essentially a gin produced in a pot still and is usually sweeter and less alcoholic than london dry.

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24
Q

Who distilled Kentucky’s first whiskey in 1789?

A

Rev. Elijah Craig

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25
Q

What are the specifications for bourbon?

A

51% corn, aged in charred new oak casks

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26
Q

To be labeled as straight bourbon, what does that involve?

A

Aged for at least two years and made without any added coloring or flavoring

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27
Q

If a bourbon is aged for less than _____ years the age must be displayed on the bottle.

A

Less than 4 years

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28
Q

What is different about Tennessee whiskey?

A

Same requirements as bourbon but must be filtered with maple charcoal prior to aging, and must be manufactured in Tennessee.

Made famous by Jack Daniel’s and George Dickel.

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29
Q

What is rye whiskey?

A

51% rye, aged in new charred oak for a minimum of 2 years.

Ex: Sazerac, Rittenhouse, Old Overholt

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30
Q

What is corn whiskey?

A

80% corn, can be unaged or aged in used or uncharred new oak.

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31
Q

What barrels are traditionally used in Scotch production?

A

Used bourbon or sherry barrels

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32
Q

Whereas new charred oak barrels give American whiskey their flavors, what flavor trait is more dominate in Scotch?

A

Flavor is derived from the process of malting barley for fermentation and the means of heat required to do so—wood becomes very expensive to many areas use the abundance of peat bogs around Scotland.

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33
Q

What are the 5 legal categories of Scotch?

A

1) Single Malt–malted barley in a pot still at a single distillery
2) Single Grain–unmalted barley, wheat, or corn, produced at a single distillery
3) Blended Malt–a blend of malt whiskies
4) Blended Grain–produced from 2 or more grain (unmalted) whiskies
5) Blended Scotch–mixture of malt and grain whiskies produced at a number of distilleries

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34
Q

What are the requirements for Scotch?

A

Most be produced in Scotland, distilled at least twice, and aged for a minimum of 3 years.

35
Q

How long is Single Malt Scotch traditionally aged?

A

At least 10 years

36
Q

What are the 6 regions of production in Scotland?

A

1) Highland–largest region
2) Lowland–often lightest and least smoky, a good aperitif
3) Speyside–former subzone of the Highlands, produced from water from the river Spey, usually milder and fruitier in character
4) Islay–the most peaty, smokey style
5) Campbelton–once flourishing, it now only has 3 producers
6) The Islands–pronounced peatiness and toasted seaweed

37
Q

What are the differences between Scotch and Irish Whiskey?

A

Irish Whiskey uses a large proportion of unmalted barley, giving a lighter quality

Irish Whiskey doesn’t use peat, giving it a less smokey quality (exception: Single Malt Connemara by Cooley)

Irish Whiskey is distilled 3 times (vs the minimum 2 for Scotch) in a pot still (traditionally, although continuous stills are used with more frequency)

Irish Whiskey must be aged for a minimum of 3 years–in practice most age for at least 7 (same as minimum 3 years for Scotch)

38
Q

What is brandy?

A

Distillate of wine (not pomace), with a minimum abv of 36% and a minimum oak aging period of 6 months (EU definition)

39
Q

Where is Cognac AOC located?

A

Just to the northeast of Bordeaux it surrounds the town of the same name.

40
Q

What are the 6 regions of Cognac AOC production (from highest to lowest quality)?

A
  • -Grande Champagne
  • -Petite Champagne
  • -Borderies
  • -Fins Bois
  • -Bons Bois
  • -Bois Ordinaires (Bois a Terroirs)
41
Q

What is the preferred soil type of Cognac, found predominately in Grande Champagne and Petite Champagne?

A

Soft Chalk

42
Q

What grape accounts for 98% of Cognac AOC vineyard acreage and is the primary grape in cognac?

A

Ugni Blanc

43
Q

What are the age designations for Cognac and what do they mean?

A
  • -VS: very special–indicates min 2 years in cask
  • -VSOP: very special/superior old pale–indicates min 4 years in cask
  • -XO: extra old–indicates min 6 years in cask

***refers to the youngest brandy in the blend

44
Q

For Cognac to be labeled under a region, what are the requirements?

What are the requirements for Fine Champagne Cognac?

A

For regional specification: 100% of the eau de vie must come from the name area

Fine Champagne Cognac refers to brandy distilled entirely from wines produced in Grande Champagne and Petite Champagne, with a minimum 50% from Grande.

45
Q

Where is Armagnac AOC located?

A

Southeast of Bordeaux in Gascony

46
Q

What are the 3 regions for Armagnac?

A

1) Haut-Armagnac
2) Bas-Armagnac
3) Armagnac-Tenareze

47
Q

Armagnac is typically a blend of grapes (unlike Cognac’s single variety)–what are the grapes?

A

Ugni Blanc
Colombard
Folle Blanche (Picpoul)
Baco Blanc

48
Q

What are the age designations for Armagnac?

A

VS–indicates barrel aging for 1-3 years (for cognac it’s a min of 2)

VSOP–indicates aging for 4-9 years (min of 4 for Cognac)

XO–at least 10 years in barrel (min of 6 for Cognac)

49
Q

What is Pisco?

A

A brandy made in Chile and Peru that is not aged in wood

50
Q

What is pomace?

A

The remnants left after pressing grapes

51
Q

What spirits are made from pomace?

A
  • -Marc (France)
  • -Grappa (Italy)
  • -Bagaceira (Portugal)
52
Q

Where is Calvados produced?

A

Normandy, northern France

53
Q

What is Calvados made from?

A

Apple and pear cider

54
Q

What are the 3 appellations for Calvados?

A
  • -Calvados AOC
  • -Calvados Domfrontais AOC
  • -Calvados Pay d’Auge AOC–premier region for production, limits pear cider to 30%
55
Q

What is rum?

A

A distillation of sugarcane or molasses

56
Q

4 major styles of rum

A

1) Light Rum
2) Dark Rum
3) Demerara Rum
4) Rum Agricole–French style, produced on Martinique (the AOC is the southernmost AOC in France)

57
Q

What is Cachaca?

A

Brazilian spirit produced from fermented sugarcane (essentially rum except it’s sugarcane and not molasses)

58
Q

What is Tequila?

A

Fermented juice of the pineapple, the heart of the blue agave

59
Q

How much blue agave is required by law for Tequila?

A

51% blue agave–with other sugars making up the remainder

60
Q

What are the aging requirements for Tequila?

A
  • -Blanco or Silver: unaged
  • -Reposado: aged 60 days to 1 year
  • -Anejo: aged for a max 3 years
  • -Extra Anejo: aged for a min 3 years
61
Q

What is mezcal?

A

The distilled liquor produced from fermented agave

62
Q

What agave is usually used in Mezcal?

A

Maguey (Agave Americana) or Espadin

63
Q

Laphroaig, Lagavulin, Bruichladdich are all producers in what region?

64
Q

List some producers located in the Highlands

A

Glenmorangie
Dalmore
Dalwhinnie
Oban

65
Q

Auchentoshan is a producer in what region of Scotland?

66
Q

Where are the producers located:

  1. Highland Park
  2. Talisker
  3. Springbank
A
  1. Highland Park: Orkney Islands
  2. Talisker: Isle of Skye
  3. Springbank: Campbeltown
67
Q

List some producers located in Speyside

A 
Cragganmore
Glenlivet
Macallan
Glenrothes
Glenfiddich
Balvenie
68
Q

Abby, Stout, Kolsch, and Porter beers are all what style of beer?

69
Q

Fest, Pilsner, and Bock are all what style of beer?

70
Q

Name 2 Jamaican rums.

A

Smith & Cross

Appleton

71
Q

Rum Producers

A 
Barbancourt
Bacardi
Flor de Cana
Zacapa 
Clement (rhum agricole)
72
Q

Cognac Producers

A

Pierre Ferrand-100% grande champagne

Hennessy

Camus

73
Q

Calvados Producer

A

Camut
Giard
Huard

74
Q

Tequila Producers

A

Casa Dragones
Don Julio
Jose Cuervo
Herradura

75
Q

Highlands Scotch Producers

A

Glenmorangie
Macallan
Oban

76
Q

Speyside Producers

A 
Balvenie
Cragganmore 
The Glenlivet
Glenfiddich 
Dalwhinnie
77
Q

Campbeltown Producers

A

Longrow

Springbank

78
Q

Islands Scotch Producer

A

Ardbeg
Laphroaig
Talisker
Highland Park

79
Q

Bourbon Producer

A

Basil Hayden
Elijah Craig
Blantons
Michter’s

80
Q

Rye Producers

A 
Michter's
Rittenhouse 
Sazerac
Templeton 
Willet
81
Q

Irish Whisky Producers

A

Bushmills
Redbreast
Jameson

82
Q

Beer Recommendations (ales)

A
  • Reissdorf, Germany (Kolsch)

- Bell’s Brewery, Kalamazoo (IPA)

83
Q

Beer Recommendations (lagers)

A
  • Brooklyn Brewery (Pilsner)

- Einbecker, Germany (Pilsner)

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