Beer, Sake, Spirits Expert Flashcards
1
Q
What does IPA stand for?
A
India Pale Ale
2
Q
What is the principle grain used to brew a Hefeweizen?
A
Wheat
3
Q
The IPA originated in what country?
A
England
4
Q
Which of the following beers would likely contain the highest abv content:
Russian Imperial Stout Pilsner Hefeweizen American Amber Ale English Pale Ale
A
Russian Imperial Stout
5
Q
Trappest beers must be brewed under the supervision of who?
A
Monks
6
Q
How do most commercial beers achieve carbonation?
A
Force/direct carbonation
7
Q
Stouts, milds, and bitters are all beer styles that originated in which country?
A
England
8
Q
How many fluid ounces are in an American pint?
A
16oz
9
Q
What is the name of the dark German lager style whose name literally translates as “Black Beer”?
A
Schwarzbier
10
Q
If the bacteria Lactobacillus and/or Pedioccus are used in beer fermentation, what results can you expect in terms of flavor?
A
The beer will have a lower pH than normal and have a sour character.
11
Q
Which of the following beer styles would most likely be bottle conditioned:
Saison Kolsch IPA Czech Pilsner Stout
A
Saison
12
Q
Name three other sources of hops than Cascade.
A
Hallertau
Simcoe
Saaz
13
Q
Match the following beer styles to their historical country of origin:
ESM
Kolsch
Saison
Pilsner
A
ESM (England)
Kolsch (Germany)
Saison (Belgium)
Pilsner (Czech Republic)
14
Q
At what point of the brewing process are hops most likely added?
A
Boiling
15
Q
What is a Geuze?
A
A style of beer produced by blending one year old lambics with beers that have aged for two or three years.
16
Q
What is a Helles Lager? What does Helles mean in German?
A
Specialty of Munich that is a bit more malty and shares the same spicy hop characters of Czech Pils, but a bit more subdued and in balance with malts.
Helles means “Bright”
17
Q
Who makes Nastro Azzurro beer? Style?
A
Peroni
Euro Pale Lager
18
Q
Who makes Nastro Azzurro beer? Style?
A
Peroni
Euro Pale Lager
19
Q
Putting a bottom fermented beer through an extended secondary aging at temperatures near freezing is known as what?
A
Lagering
20
Q
What does the word Lager mean in German?
A
Storeroom or warehouse
21
Q
What is the specialty beer of Franken? What gives it a distinctive smoky character?
A
Rauchbier
Malted barley is smoked prior to brewing
22
Q
Dos Equis and Negra Modelo are both examples of which of the following beer styles? Where does it get its name?
A
Vienna Lager
The style was brought to Mexico by Austrian immigrants. It involves drying the malt with hot air instead of directly over the fire creating a lighter malt. It is fermented with lager yeasts.
23
Q
Which of the following effects does nitrogenation have on a beer?
Larger bubbles
Creamier mouthfeel
Lower perception of acid
Extends the life of beer
More Stable Foam Head
A
Creamier mouthfeel
Lower perception of acid
More Stable Foam Head
24
Q
After the barley is germinated, the enzyme amylase is released, which converts the starchy carbohydrates into which two of the following sugars?
A
Dextrin
Maltose
25
What is the function of a hopback chamber?
To introduce fresh hops to the beer after the boil in order to retain fresh aromas lost from boiling.
26
The American Adjunct Lager commonly includes small amounts of which ingredients?
Rice and Corn
27
What is Tusker?
Lager brewed in Kenya
28
What is Kronenburg 1664?
Pale Lager brewed in Obernai in Alsace
29
What is Skol?
Brazilian Lager
30
What is Kingfisher beer?
Pale Lager brewed in India
31
What American wine region also contains the majority of the hops acreage planted in the United States?
Yakima Valley, Washington
32
What are common ingredients in Belgian Witbier?
Coriander
Grains of paradise
Citrus Peels
33
Which of the following German beer styles are distinguished by a slight sour quality created by using Lactobacillus yeasts in fermentation?
Gose
34
What is the name of the traditional German method of carbonating beers by adding actively fermenting wort to the fully fermented beer to proved it with sugars for a secondary fermentation?
Kräusening
35
How many ounces of beer does a British, or "Imperial", pint hold?
20 oz
36
ESP is an English -style pale ale known better as what?
Extra Special Pale ale is what it stands for.
ESB stands for Extra Special/Strong Bitter
37
What can be said of a beer with a greater difference between the original gravity and the final gravity?
the higher the alcohol and the direr the style will be.
38
```
Match the following beer styles to their city of origin:
Altbier
Rauchbier
Export Lager
Gose
Helles Lager
```
Altbier (Dusseldorf)
Rauchbier (Bamberg)
Export Lager
Gose (Leipzig)
Helles Lager (Munich)
39
```
Match the following beer styles to their city of origin:
Altbier
Rauchbier
Export Lager
Gose
Helles Lager
```
```
Altbier (Dusseldorf)
Rauchbier (Bamberg)
Export Lager (Dortmund)
Gose (Leipzig)
Helles Lager (Munich)
```
40
Give an example of a top-fermenting lager?
Altbier
41
What beer characteristics do the SRM or EBC sales measure?
Measures color density in brewing
42
"Wee Heavy" is another name of what kind of beer? What gives this beer its distinctive character of sweetness and fuller body?
Scotch Ale
Long boil in the kettle for a caramelization of the wort gives the beer its caramel and roasted malt flavor.
43
Isoamyl Acetate is responsible for for aromas of what in a beer?
banana and/or pear drop aromas
44
Match the following compounds to the aromas associated with them:
```
DMS or Dimethyl Sulfide
Acetyl
Acetaldehyde
Diacetyl
Trans-2-Nonenal
4-vinyl Guaicol
```
DMS or Dimethyl Sulfide:
Cooked Corn/Cabbage
Diacetyl:
Butter/Popcorn
Acetaldehyde:
Green Apple
Trans-2-Nonenal:
papery/wet cardboard/oxidation
4-vinyl Guaicol:
Cloves and Smoke
45
What style of beer is produced by freezing a doppelbock base and removing a portion of frozen water in order to concentrate the final product?
Eisbock
46
Ayinger Celebrator, Paulaner Salvator, Spaten Optimater, and Birra Moretti La Rossa are all examples of style of beer?
Doppelbock
47
Match the following styles to the most appropriate glassware they should be served in:
```
Pilsner
English Bitter
Belgian Dubbel
Barrel-Aged Russian Imperial Stout
Saison
```
```
Pilsner (Flute)
English Bitter (Pint)
Belgian Dubbel (Goblet)
Barrel-aged Russian Imperial Stout (Snifter)
Saison (Tulip)
```
48
An IPA would be expected to have an IBU of between what? What is the range of the entire scale?
50-100
0-100
49
What does the SRM scale measure and what are its range?
Color Density
2-40+
50
An IPA would have an SRM between what values? Darker beers and stouts?
6-13 (IPA and pale ales)
| 7-40+ (stouts and darker beers)
51
The following are descriptions for which of the following beer most likely?
```
IBU: 65
SRM: 40
OG: 1.095
FG: 1.020
ABV: 9.84%
```
IBU: 65 (pronounced bitterness when over 50)
SRM: 40 (Very dark; 40+ is extreme)
OG: 1.095
FG: 1.020 (lower gravity signifies sweetness)
ABV: 9.84% (quite high for beer)
Answer: Stout (Russian Imperial Stout in this case)
52
True or Fale, once opened sake deteriorates much faster than wine, and the contents of the bottle should be consumed within a few hours?
False
53
What is the biggest difference between Sake and Schochu?
Sake is brewed and Scochu is distilled
54
Which of the following is not a standard bottle size for Japanese sake?
300ml
720ml
750ml
1800ml
750mL
55
Match the style of sake to its quality level:
Futsu-shu
Junmai-Ginjo-shu
Honjozo-shu
Futsu-shu (Non-premium Sake)
Junmai-Ginjo-shu (Super Premium Sake)
Honjozo-shu (Premium Sake)
56
What does "shu" mean in Japanese?
liquor
57
Where did sake originate?
China
58
What is seimeibuai?
Measure of how much rice remains on the kernel after polishing
59
A sake milled to 50% original size can be labeled ginjo? True or False
True
60
What is the difference between Honjozo and Junmai sake?
Honjozo has added distilled alcohol while Junmai does not
61
What does Nigori mean in regards to Sake?
unfiltered
62
What type of organism is Koji?
fungus
63
What is the average abv for sake? What if it is undiluted? What is the term for this?
15-20%
Genshu is the term
18-20% if undiluted
64
What low quality sake makes up 80% of the sake market?
Futsu-shu
65
What low quality sake makes up 80% of the sake market?
Futsu-shu
66
What does Junmai translate to?
"pure rice"
67
What does Junmai translate to?
"pure rice"
68
What is the term for a sake that is unpasteurized?
Nama-Zake
69
What is the term for a sake that is unpasteurized? What does Nama translate to?
Nama-Zake
Nama means "living"
70
What does Ginjo mean?
Means that the rice was polished to at least 60% of its original size.
71
Is there vintage variation in sake?
no
72
Can sake be made anywhere in the world?
yes
73
Can sake be made anywhere in the world?
yes
74
What is Schochu? Typical ABV?
Japanese distilled beverage typically distilled from rice, barley, and sweet potatoes as sources.
Typically 25% abv
75
What does Taru-zake mean?
cask or barrel-aged sake traditionally Yoshino cedar barrels
76
What is the name of the scale that measures sweetness/dryness in sake? What values indicate more sweetness? Dryness? What does 0 indicate?
Nihonshu-do
negative values indicate sweetness
more positive indicates dryness
0 indicates neutral
77
What is the traditional aging vessel for Taru-Zake sake? Describe its flavor.
Yoshino cedar
Sake is meant for drinking in winter and has a distinctive spicy, earthy flavor
78
What are 3 standard bottle sizes for sake?
300mL
720mL
1800mL
79
What does Tokubetsu imply? What styles does it apply to generally?
Means "Special"
may be labeled as such due to a higher rice-polishing ration and/or a higher grade rice being used
Can be for both Junmai and Honjozo
80
What is the term for the head brewer at a kura? What is a kura?
Toji
Kura is a sake brewery also known as a sakagura
81
How long is a typical fermentation for Daiginjo-grade sake?
35-40 days
82
What is the name of the fermenting mash in sake production?
moromi
83
What is the name of the starter culture used for sake production?
moto
84
What is the name for a sake brewery?
Kura
85
What is the name for the heart of a rice kernel used for sake production?
shinpaku
86
Shubo is a synonym for what term in regards to sake?
moto
87
What is muroka sake?
sake squeezed straight out from the tank into bottle that is thus not filtered through charcoal and it is unpasteurized. It will not be cloudy as it is separated form the lees and pressed.
88
Describe the following:
ochoko
tokkuri
sakazuki
masu
ochoko:
small cylindrical vessels for drinking sake. Less formal than the more ceremonial sakazuki cups.
tokkuri:
ceramic, narrow-neck flask for serving sake
sakazuki:
ceremonial and more formal cups for drinking sake
masu:
square wooden box used for drinking sake
89
How long does koji-normally take to form?
2-3 days
90
What are the two terms for wringing the moroni from its lees?
Joso
| shibori
91
What does shizuku refer to in regards to Sake? What is the name of the only sake and the brewery in the world to create this? What is the total name for this style?
Drip-pressing sake inside an ice igloo where the temperatures are too cold for bacteria live as the temp is around 28F.
This allows the brewery to make the cleanest, most ultra pure premium sake possible.
"Divine Droplets"
Takasago
Ginga Shizuku
Junmai Daiginjo
92
What does Ginja shizuku refer to in regards to Sake? What is the name of the only sake and the brewery in the world to create this? What is the total name for this style?
Drip-pressing sake inside an ice igloo where the temperatures are too cold for bacteria live as the temp is around 28F.
This allows the brewery to make the cleanest, most ultra pure premium sake possible.
"Divine Droplets"
Takasago
Ginga Shizuku
Junmai Daiginjo
93
What does sokujo refer to in regards to Sake?
Fast yeast starter method for sake production involving the addition of lactic acid to the yeast starter (moto) allowing the process to finish in 2 weeks vs 4 weeks.
94
What are 3 yeast starter methods for sake production?
Sokujo:
addition of lactic acid to yeast starter. Fastest method (2 weeks vs 4 weeks)
Kimoto
Yamahai:
These both do not add lactic acid in combination with water, yeast, and rice. This contributes more gamier and wilder flavored sakes as the antiseptic qualities of the added lactic acid normally used in Sokujo are not contributed.
95
What is Shikomi in regards to the sake production method?
The mixing of the raw materials, steam and rice to initiate the mashing process.
96
True or false, most sakes use ambient strains of yeast?
False
97
What does Nihonshu-do indicate?
the density of sake as compared to water, or its sweetness
98
True or False, Kasu are to sake as lees are to wine?
True
99
What is the range of seimeibuai for futsu-shu?
70-93%
100
What are Kasu?
lees left over from sake production
101
What is the name for the room where koji is grown on rice?
Koji-muro
102
Name a mineral that is not desirable in water for sake. What are three that are desired?
Iron is not desired.
Calcium, potassium, and magnesium are.
103
Name a mineral that is not desirable in water for sake. What are three that are desired?
Iron is not desired.
Calcium, potassium, and magnesium are.
104
Why is a high presence of minerals in water desired for sake production?
The minerals contribute to a flourishing yeast fungi populations and thus more successful and efficient fermentations.
105
Why is a high presence of minerals in water desired for sake production?
The minerals contribute to a flourishing yeast fungi populations and thus more successful and efficient fermentations.
106
How many times is nama-chozo sake pasteurized?
only once
107
What is jizake?
"local artisan sake" or microbrew sake
108
What is shizuku-shibori?
Drip pressing of sake's moromi from its lees (Kasu)
109
What does shibori mean?
Wringing the moromi from its lees.
110
What type of Koji kin is most commonly used in making sake?
Yellow
111
Which of the following is a true statement about tokubetsu honjozo?
This sake doesn't have the addition of distilled alcohol.
This sake is polished to at least 60%
This sake should be labeled Futsuu-Shu
This sake is of higher quality than tokubetsu junmai
This sake is polished to at least 60%
112
What is the name of the three additional additions of moto that gradually build up to a full fermentation tank of sake?
Sandan shikomi
113
What is the main requirement for koshu sake?
It is aged for an extended period of time before release.
114
What is shizuku?
Free-run sake made by hanging bags of the main mash and only bottling what drips out.
115
Junmai-Daiginjo-shu and Junmai-Ginjo-shu make up approximately what percentage of all sake production?
5-6%
116
What is the northernmost and southernmost prefectures respectively for sake production?
Hokkaido (northernmost)
| Kagoshima (southernmost)
117
Island Sake is also called what? How is it different from other sake? Where is it made? From what?
Awamori
It is distilled so not like other sake. Distilled form long grain Indica rice and made in the Okinawa prefecture of Japan.
118
Which of the following is not a well-known rice variety?
Yamada Nishiki
Omachi
Harumi Nishiki
Gohyahkumangoku
Harumi Nishiki
119
Why is rice polished prior to the sake making process?
The outer part of the kernel contains more proteins and fats than the inner part. These proteins and fats can produce undesirable aromas and flavors in the sake.
120
What is the traditional ornament hung outside a sake kura when new sake is brewed?
Sugitama
121
Which of the following happens on day three of sandan shikomi? Describe what happens.
Naka-zoe
The materials in the mash have become after additions of more rice, water, and koji 4 times the original size.
122
What are the 3, technically 4 stages of sandan shikomi?
soe
odori (unofficial 4th)
naka
tome
123
Due to its renowned water quality, which prefecture has the highest concentration of kura today?
```
Hokkaido
Fukushima
Hyogo
Kanagawa
Hiroshima
```
Hyogo
124
True or False, if a yeast has an 01 at the end of its labeling, it is low or non-foaming.
True
125
Which of the following methods of preparing the yeast starter is the oldest? Which is the most modern?
Sokujo moto
Kimoto
Bodai moto
Yamahai
Bodai moto is the oldest and it involves producing a sake with amazing umami, sweetness, and higher acidity. Due to the higher acidity it isn't shown well at warmer temperatures.
Sokujo is the most modern. Involves adding lactic acid to the starter.
126
What is not a typical aroma associated with ginjo-ka sake?
Melon
Pear
Lychee
Lemon
Lemon
127
What is kasu-buai? What do higher values mean? Lower?
Refers to the ratio of material left in a sake squeezing apparatus following the squeezing of moromi.
Higher values mean there is more left in the apparatus. Lower means there is less.
128
What properties does a sake with a higher kasu-baui have?
Gentle, subtle, and smoot
129
Toso is a special Sake drank around which special occasion? How is it made and consumed?
New Year's
Made by steeping sake in herbs for several hours and then served in three cups that fit into one another and drink by everyone in the family starting from the youngest to oldest in hopes that the oldest will share the joy imparted by the youth.
130
Order the following sake serving temperatures from coldest to warmest.
Jo-on
Tobikiri-kan
Hinata-kan
Yukihie-kan
Yukihie-kan
Hinata-kan
Jo-on
Tobikiri-kan
131
What are the coldest and warmest sake serving temperatures respectively? Temps in Celsius?
Yukihie-kan (coldest) 5C
| Tobikiri-kan (warm) 55C
132
If earthier more subtle aromas are desired which strain of yeast listed below should be used?
Yeast #7
Yeast #9
Yeast #15
Yeast # 1801
Yeast #7
133
Which of the following styles of sake is produced through the addition of sake instead of water during the Tome (third addition) stage of Sandan shikomi? How does this affect the style of the sake?
Koshu
Kijoshu
Taruzake
Taisenhaku
Kijoshu
Makes for a sweeter almost dessert-style of sake best served cold.
134
What is type of rice is exclusively grown in the Yamagata prefecture?
Dewasansan
135
What is the name of the ultra premium sake that is produced from rice polished to just 1% of the original kernel? Price per bottle?
Komyo
$960
136
What is the name of the ultra premium sake that is produced from rice polished to just 1% of the original kernel? Price per bottle?
Komyo
$960
137
Premium sake fermentation usually takes place at lower temperatures than that for beer and wine? True or False
True
138
The ester ethyl corporate is responsible for ripe apple, tropical fruit, and anise aromas in sake. True or False?
True
139
Which of the following cost cutting methods is not allowed in the production of an economic style of premium sake?
Using a continuous rice steamer instead of steaming individual batches.
Using table rice instead of steaming individual batches.
Using a mechanized koji machine instead of handmade koji
Adding up to 20% of distilled alcohol.
Adding up to 20% distilled alcohol
140
What is the maximum acceptable temperature of koji during koji production?
40C
141
What is the maximum acceptable temperature of koji during koji production?
44C
142
Match each Toji Guild to the region it is associated with.
Echigo
Tamba
Nanbu
Regions:
Niigata
Hyogo
Iwate
Echo (Niigata)
Tamba (Hyogo)
Nanbu (Iwate)
143
What does Odori refer to in regards to the sake production method?
It is the day following the soe (first day) of the Sandan shikomi. It is a day of rest this allows for the growth of yeast in preparation for the Naka (or second addition)
144
What does Odori refer to in regards to the sake production method?
It is the day following the soe (first day) of the Sandan shikomi. It is a day of rest this allows for the growth of yeast in preparation for the Naka (or second addition)
145
What is the difference between ko-on touch and sokujo moto?
Sokujo moto takes an average of 14 days, while ko-on touch takes significantly less time (warmer temp)
146
An assaku-ki is a machine used during which stage of sake production?
Sake pressing
147
Match the historic locality to the prefecture it is found in.
Nada
Fushimi
Saijo
Aizu-Wakamatsu
```
Prefectures:
Hyogo
Kyoto
Ehime
Fukushima
```
Nada (Hyogo)
Fushimi (Kyoto)
Saijo (Ehime)
Aizu-Wakamatsu (Fukushima)
148
Which of the following is NOT a true statement about sake rice cultivation
Sake rice is cultivated in wet mud which prevents oxygen access so that weeds cannot grow.
Sake rice is cultivated in greenhouses until it reaches a suitable height to transfer to rice paddy
Gohyakumangoku is the most prolific sake rice
Harvesting of sake rice is late September to early October
Gohyakumangoku is the most prolific sake rice
149
Which of the following is NOT a true statement about sake rice cultivation
Sake rice is cultivated in wet mud which prevents oxygen access so that weeds cannot grow.
Sake rice is cultivated in greenhouses until it reaches a suitable height to transfer to rice paddy
Gohyakumangoku is the most prolific sake rice
Harvesting of sake rice is late September to early October
Gohyakumangoku is the most prolific sake rice
150
Match the rice variety to the description of the sake produced from it.
Dewasanan
Tamazake
Kame-no-O
Hidahomare
Dewasanan:
complex, sweeter than Kame-no-O and more fragrant.
Tamazake
Opulent and Complex
Kame-no-O:
rich and aromatic and more acidic than Yamada-Nishiki
Hidahomare:
Elegant and firm, soft acidity, dry, tropical fruit notes.
151
Match the rice variety to the description of the sake produced from it.
Dewasanan
Tamazake
Kame-no-O
Hidahomare
Dewasanan:
complex, sweeter than Kame-no-O and more fragrant.
Tamazake
Opulent and Complex
Kame-no-O:
rich and aromatic and more acidic than Yamada-Nishiki
Hidahomare:
Elegant and firm, soft acidity, dry, tropical fruit notes.
152
Why is Tsuki-haze koji making not recommended if your'e looking to create an umami-rich sake with high acidity and full body?
Because it leads to more delicate, crisp, fruity/floral ginjo and daiginjo styles
153
Why is Tsuki-haze koji making not recommended if your'e looking to create an umami-rich sake with high acidity and full body?
Because it leads to more delicate, crisp, fruity/floral ginjo and daiginjo styles
154
What style of sake is produced using the so-haze koji-kin? Why?
Full bodied, high umami, high acidity, rich premium sakes.
Because it is high in protein, vitamin, and organic content.
155
What style of sake is produced using the so-haze koji-kin? Why?
Full bodied, high umami, high acidity, rich premium sakes.
Because it is high in protein, vitamin, and organic content.
156
What are the terms for sweet and dry sake respectively?
Amakuchi (sweet)
Karakuchi (dry)
