Beer, Sake, Spirits, Etc. Flashcards
Steps of making beer:
- Create the malt (usually barley)
- Gist is ground down and mixed with hot water to create the wort.
- Hops are added to the wort.
- Fermentation decision–ale vs. lager–yeast is added and fermentation begins.
What type of yeast is used for ales?
Top fermenting yeast.
Prefers warmer temperatures, resulting in a fruity and richly flavored beer.
Fermentation is quick, usually less than a week.
What type of yeast is used for lagers?
Bottom fermenting yeast.
Prefers lower temperatures–>slower fermentation process.
Results in a more delicate, cleaner beer.
What are lambic beers?
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.
What are Geuze beers?
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.
What makes a fruit lambic?
The lambic is refermented with fruits, such as Kriek (cherry) and Fromboise (raspberry)
What is unique about sake fermentation?
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.
What does Junmai refer to on a label?
70% max remaining, alcohol is never added to this sake
What does Honjozo refer to on a label?
70% max remaining, some brewer’s alcohol is added before pressing
What does Ginjo refer to on a label?
60% max remaining–will be assumed honjozo unless junmai is also on the label
What does Daiginjo refer to on a label?
50% max remaining–will be assumed honjozo unless junmai is also on the label.
What does the Sake Value Meter indicate?
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.
What does Namazake refer to on a label?
Unpasteurized sake
What does Nigori refer to on a label?
Unfiltered sake
What is a spirit?
The distillation of a fermented beverage
What are the two types of stills?
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
Pot stills are used primarily for what spirits?
Brandies and Single malt scotch and higher quality Irish whisky
Vodka Producers
Stolichnaya
Grey Goose
Ketel One
Tito’s
What is aquavit?
A clear spirit made from fermented potato or grain (vodka) and flavored with caraway root and other aromatics.
What is the most important botanical in gin?
Juniper berries
What botanicals are common in London Dry Gin?
Juniper, citrus (lemon and orange peel), and spice (anise, cardamom, coriander, nutmeg, angelica root)
What are some examples of London Dry Gin?
Beefeater Tanqueray Bombay Sapphire Gordon's Boodles
What is unique about Genever?
Created in Holland, it’s essentially a gin produced in a pot still and is usually sweeter and less alcoholic than london dry.
Who distilled Kentucky’s first whiskey in 1789?
Rev. Elijah Craig
What are the specifications for bourbon?
51% corn, aged in charred new oak casks
To be labeled as straight bourbon, what does that involve?
Aged for at least two years and made without any added coloring or flavoring
If a bourbon is aged for less than _____ years the age must be displayed on the bottle.
Less than 4 years
What is different about Tennessee whiskey?
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.
What is rye whiskey?
51% rye, aged in new charred oak for a minimum of 2 years.
Ex: Sazerac, Rittenhouse, Old Overholt
What is corn whiskey?
80% corn, can be unaged or aged in used or uncharred new oak.
What barrels are traditionally used in Scotch production?
Used bourbon or sherry barrels
Whereas new charred oak barrels give American whiskey their flavors, what flavor trait is more dominate in Scotch?
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.
What are the 5 legal categories of Scotch?
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
