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Certified Exam > Beer, Sake, Spirits Expert > Flashcards

Beer, Sake, Spirits Expert Flashcards

1
Q

What does IPA stand for?

A

India Pale Ale

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2
Q

What is the principle grain used to brew a Hefeweizen?

A

Wheat

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3
Q

The IPA originated in what country?

A

England

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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

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5
Q

Trappest beers must be brewed under the supervision of who?

A

Monks

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6
Q

How do most commercial beers achieve carbonation?

A

Force/direct carbonation

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7
Q

Stouts, milds, and bitters are all beer styles that originated in which country?

A

England

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8
Q

How many fluid ounces are in an American pint?

A

16oz

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9
Q

What is the name of the dark German lager style whose name literally translates as “Black Beer”?

A

Schwarzbier

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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.

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11
Q

Which of the following beer styles would most likely be bottle conditioned:

Saison 
Kolsch
IPA 
Czech Pilsner
Stout
A

Saison

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12
Q

Name three other sources of hops than Cascade.

A

Hallertau
Simcoe
Saaz

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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)

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14
Q

At what point of the brewing process are hops most likely added?

A

Boiling

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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.

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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”

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17
Q

Who makes Nastro Azzurro beer? Style?

A

Peroni

Euro Pale Lager

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18
Q

Who makes Nastro Azzurro beer? Style?

A

Peroni

Euro Pale Lager

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19
Q

Putting a bottom fermented beer through an extended secondary aging at temperatures near freezing is known as what?

A

Lagering

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20
Q

What does the word Lager mean in German?

A

Storeroom or warehouse

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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

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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.

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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

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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

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25
Q

What is the function of a hopback chamber?

A

To introduce fresh hops to the beer after the boil in order to retain fresh aromas lost from boiling.

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26
Q

The American Adjunct Lager commonly includes small amounts of which ingredients?

A

Rice and Corn

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27
Q

What is Tusker?

A

Lager brewed in Kenya

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28
Q

What is Kronenburg 1664?

A

Pale Lager brewed in Obernai in Alsace

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29
Q

What is Skol?

A

Brazilian Lager

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30
Q

What is Kingfisher beer?

A

Pale Lager brewed in India

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31
Q

What American wine region also contains the majority of the hops acreage planted in the United States?

A

Yakima Valley, Washington

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32
Q

What are common ingredients in Belgian Witbier?

A

Coriander
Grains of paradise
Citrus Peels

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33
Q

Which of the following German beer styles are distinguished by a slight sour quality created by using Lactobacillus yeasts in fermentation?

A

Gose

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34
Q

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?

A

Kräusening

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35
Q

How many ounces of beer does a British, or “Imperial”, pint hold?

A

20 oz

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36
Q

ESP is an English -style pale ale know better as what? ESB?

A

Extra Special Pale ale is what it stands for.

ESB stands for Extra Special/Strong Bitter

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37
Q

What can be said of a beer with a greater difference between the original gravity and the final gravity?

A

the higher the alcohol and the direr the style will be.

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38
Q 
Match the following beer styles to their city of origin:
Altbier
Rauchbier
Export Lager
Gose
Helles Lager
A 
Altbier (Dusseldorf)
Rauchbier (Bamberg)
Export Lager
Gose (Leipzig)
Helles Lager (Munich)
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39
Q 
Match the following beer styles to their city of origin:
Altbier
Rauchbier
Export Lager
Gose
Helles Lager
A 
Altbier (Dusseldorf)
Rauchbier (Bamberg)
Export Lager (Dortmund)
Gose (Leipzig)
Helles Lager (Munich)
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40
Q

Give an example of a top-fermenting lager?

A

Altbier

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41
Q

What beer characteristics do the SRM or EBC sales measure?

A

Measures color density in brewing

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42
Q

“Wee Heavy” is another name of what kind of beer? What gives this beer its distinctive character of sweetness and fuller body?

A

Scotch Ale

Long boil in the kettle for a caramelization of the wort gives the beer its caramel and roasted malt flavor.

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43
Q

Isoamyl Acetate is responsible for for aromas of what in a beer?

A

banana and/or pear drop aromas

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44
Q

Match the following compounds to the aromas associated with them:

DMS or Dimethyl Sulfide
Acetyl
Acetaldehyde
Diacetyl
Trans-2-Nonenal
4-vinyl Guaicol
A

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

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45
Q

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?

A

Eisbock

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46
Q

Ayinger Celebrator, Paulaner Salvator, Spaten Optimater, and Birra Moretti La Rossa are all examples of style of beer?

A

Doppelbock

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47
Q

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
A 
Pilsner (Flute)
English Bitter (Pint)
Belgian Dubbel (Goblet)
Barrel-aged Russian Imperial Stout (Snifter)
Saison (Tulip)
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48
Q

An IPA would be expected to have an IBU of between what? What is the range of the entire scale?

A

50-100

0-100

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49
Q

What does the SRM scale measure and what are its range?

A

Color Density

2-40+

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50
Q

An IPA would have an SRM between what values? Darker beers and stouts?

A

6-13 (IPA and pale ales)

7-40+ (stouts and darker beers)

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51
Q

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%
A

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)

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52
Q

True or Fale, once opened sake deteriorates much faster than wine, and the contents of the bottle should be consumed within a few hours?

A

False

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53
Q

What is the biggest difference between Sake and Schochu?

A

Sake is brewed and Scochu is distilled

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54
Q

Which of the following is not a standard bottle size for Japanese sake?

300ml
720ml
750ml
1800ml

A

750mL

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55
Q

Match the style of sake to its quality level:
Futsu-shu
Junmai-Ginjo-shu
Honjozo-shu

A

Futsu-shu (Non-premium Sake)
Junmai-Ginjo-shu (Super Premium Sake)
Honjozo-shu (Premium Sake)

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56
Q

What does “shu” mean in Japanese?

A

liquor

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57
Q

Where did sake originate?

A

China

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58
Q

What is seimeibuai?

A

Measure of how much rice remains on the kernel after polishing

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59
Q

A sake milled to 50% original size can be labeled ginjo? True or False

A

True

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60
Q

What is the difference between Honjozo and Junmai sake?

A

Honjozo has added distilled alcohol while Junmai does not

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61
Q

What does Nigori mean in regards to Sake?

A

unfiltered

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62
Q

What type of organism is Koji?

A

fungus

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63
Q

What is the average abv for sake? What if it is undiluted? What is the term for this?

A

15-20%

Genshu is the term

18-20% if undiluted

64
Q

What low quality sake makes up 80% of the sake market?

A

Futsu-shu

65
Q

What low quality sake makes up 80% of the sake market?

A

Futsu-shu

66
Q

What does Junmai translate to?

A

“pure rice”

67
Q

What does Junmai translate to?

A

“pure rice”

68
Q

What is the term for a sake that is unpasteurized?

A

Nama-Zake

69
Q

What is the term for a sake that is unpasteurized? What does Nama translate to?

A

Nama-Zake

Nama means “living”

70
Q

What does Ginjo mean?

A

Means that the rice was polished to at least 60% of its original size.

71
Q

Is there vintage variation in sake?

A

no

72
Q

Can sake be made anywhere in the world?

A

yes

73
Q

Can sake be made anywhere in the world?

A

yes

74
Q

What is Schochu? Typical ABV?

A

Japanese distilled beverage typically distilled from rice, barley, and sweet potatoes as sources.

Typically 25% abv

75
Q

What does Taru-zake mean?

A

cask or barrel-aged sake traditionally Yoshino cedar barrels

76
Q

What is the name of the scale that measures sweetness/dryness in sake? What values indicate more sweetness? Dryness? What does 0 indicate?

A

Nihonshu-do

negative values indicate sweetness
more positive indicates dryness

0 indicates neutral

77
Q

What is the traditional aging vessel for Taru-Zake sake? Describe its flavor.

A

Yoshino cedar

Sake is meant for drinking in winter and has a distinctive spicy, earthy flavor

78
Q

What are 3 standard bottle sizes for sake?

A

300mL
720mL
1800mL

79
Q

What does Tokubetsu imply? What styles does it apply to generally?

A

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
Q

What is the term for the head brewer at a kura? What is a kura?

A

Toji

Kura is a sake brewery also known as a sakagura

81
Q

How long is a typical fermentation for Daiginjo-grade sake?

A

35-40 days

82
Q

What is the name of the fermenting mash in sake production?

A

moromi

83
Q

What is the name of the starter culture used for sake production?

A

moto

84
Q

What is the name for a sake brewery?

A

Kura

85
Q

What is the name for the heart of a rice kernel used for sake production?

A

shinpaku

86
Q

Shubo is a synonym for what term in regards to sake?

A

moto

87
Q

What is muroka sake?

A

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
Q

Describe the following:

ochoko
tokkuri
sakazuki
masu

A

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
Q

How long does koji-normally take to form?

A

2-3 days

90
Q

What are the two terms for wringing the moroni from its lees?

A

Joso

shibori

91
Q

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?

A

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
Q

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?

A

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
Q

What does sokujo refer to in regards to Sake?

A

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
Q

What are 3 yeast starter methods for sake production?

A

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
Q

What is Shikomi in regards to the sake production method?

A

The mixing of the raw materials, steam and rice to initiate the mashing process.

96
Q

True or false, most sakes use ambient strains of yeast?

A

False

97
Q

What does Nihonshu-do indicate?

A

the density of sake as compared to water, or its sweetness

98
Q

True or False, Kasu are to sake as lees are to wine?

A

True

99
Q

What is the range of seimeibuai for futsu-shu?

A

70-93%

100
Q

What are Kasu?

A

lees left over from sake production

101
Q

What is the name for the room where koji is grown on rice?

A

Koji-muro

102
Q

Name a mineral that is not desirable in water for sake. What are three that are desired?

A

Iron is not desired.

Calcium, potassium, and magnesium are.

103
Q

Name a mineral that is not desirable in water for sake. What are three that are desired?

A

Iron is not desired.

Calcium, potassium, and magnesium are.

104
Q

Why is a high presence of minerals in water desired for sake production?

A

The minerals contribute to a flourishing yeast fungi populations and thus more successful and efficient fermentations.

105
Q

Why is a high presence of minerals in water desired for sake production?

A

The minerals contribute to a flourishing yeast fungi populations and thus more successful and efficient fermentations.

106
Q

How many times is nama-chozo sake pasteurized?

A

only once

107
Q

What is jizake?

A

“local artisan sake” or microbrew sake

108
Q

What is shizuku-shibori?

A

Drip pressing of sake’s moromi from its lees (Kasu)

109
Q

What does shibori mean?

A

Wringing the moromi from its lees.

110
Q

What type of Koji kin is most commonly used in making sake?

A

Yellow

111
Q

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

A

This sake is polished to at least 60%

112
Q

What is the name of the three additional additions of moto that gradually build up to a full fermentation tank of sake?

A

Sandan shikomi

113
Q

What is the main requirement for koshu sake?

A

It is aged for an extended period of time before release.

114
Q

What is shizuku?

A

Free-run sake made by hanging bags of the main mash and only bottling what drips out.

115
Q

Junmai-Daiginjo-shu and Junmai-Ginjo-shu make up approximately what percentage of all sake production?

A

5-6%

116
Q

What is the northernmost and southernmost prefectures respectively for sake production?

A

Hokkaido (northernmost)

Kagoshima (southernmost)

117
Q

Island Sake is also called what? How is it different from other sake? Where is it made? From what?

A

Awamori

It is distilled so not like other sake. Distilled form long grain Indica rice and made in the Okinawa prefecture of Japan.

118
Q

Which of the following is not a well-known rice variety?

Yamada Nishiki
Omachi
Harumi Nishiki
Gohyahkumangoku

A

Harumi Nishiki

119
Q

Why is rice polished prior to the sake making process?

A

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
Q

What is the traditional ornament hung outside a sake kura when new sake is brewed?

A

Sugitama

121
Q

Which of the following happens on day three of sandan shikomi? Describe what happens.

A

Naka-zoe

The materials in the mash have become after additions of more rice, water, and koji 4 times the original size.

122
Q

What are the 3, technically 4 stages of sandan shikomi?

A

soe
odori (unofficial 4th)
naka
tome

123
Q

Due to its renowned water quality, which prefecture has the highest concentration of kura today?

Hokkaido
Fukushima
Hyogo
Kanagawa
Hiroshima
A

Hyogo

124
Q

True or False, if a yeast has an 01 at the end of its labeling, it is low or non-foaming.

A

True

125
Q

Which of the following methods of preparing the yeast starter is the oldest? Which is the most modern?

Sokujo moto
Kimoto
Bodai moto
Yamahai

A

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
Q

What is not a typical aroma associated with ginjo-ka sake?

Melon
Pear
Lychee
Lemon

A

Lemon

127
Q

What is kasu-buai? What do higher values mean? Lower?

A

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
Q

What properties does a sake with a higher kasu-baui have?

A

Gentle, subtle, and smoot

129
Q

Toso is a special Sake drank around which special occasion? How is it made and consumed?

A

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
Q

Order the following sake serving temperatures from coldest to warmest.

Jo-on
Tobikiri-kan
Hinata-kan
Yukihie-kan

A

Yukihie-kan
Hinata-kan
Jo-on
Tobikiri-kan

131
Q

What are the coldest and warmest sake serving temperatures respectively? Temps in Celsius?

A

Yukihie-kan (coldest) 5C

Tobikiri-kan (warm) 55C

132
Q

If earthier more subtle aromas are desired which strain of yeast listed below should be used?

Yeast #7
Yeast #9
Yeast #15
Yeast # 1801

A

Yeast #7

133
Q

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

A

Kijoshu

Makes for a sweeter almost dessert-style of sake best served cold.

134
Q

What is type of rice is exclusively grown in the Yamagata prefecture?

A

Dewasansan

135
Q

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?

A

Komyo

$960

136
Q

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?

A

Komyo

$960

137
Q

Premium sake fermentation usually takes place at lower temperatures than that for beer and wine? True or False

A

True

138
Q

The ester ethyl corporate is responsible for ripe apple, tropical fruit, and anise aromas in sake. True or False?

A

True

139
Q

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.

A

Adding up to 20% distilled alcohol

140
Q

What is the maximum acceptable temperature of koji during koji production?

A

40C

141
Q

What is the maximum acceptable temperature of koji during koji production?

A

44C

142
Q

Match each Toji Guild to the region it is associated with.

Echigo
Tamba
Nanbu

Regions:
Niigata
Hyogo
Iwate

A

Echo (Niigata)

Tamba (Hyogo)

Nanbu (Iwate)

143
Q

What does Odori refer to in regards to the sake production method?

A

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
Q

What does Odori refer to in regards to the sake production method?

A

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
Q

What is the difference between ko-on touch and sokujo moto?

A

Sokujo moto takes an average of 14 days, while ko-on touch takes significantly less time (warmer temp)

146
Q

An assaku-ki is a machine used during which stage of sake production?

A

Sake pressing

147
Q

Match the historic locality to the prefecture it is found in.

Nada
Fushimi
Saijo
Aizu-Wakamatsu

Prefectures:
Hyogo
Kyoto
Ehime
Fukushima
A

Nada (Hyogo)
Fushimi (Kyoto)
Saijo (Ehime)
Aizu-Wakamatsu (Fukushima)

148
Q

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

A

Gohyakumangoku is the most prolific sake rice

149
Q

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

A

Gohyakumangoku is the most prolific sake rice

150
Q

Match the rice variety to the description of the sake produced from it.

Dewasanan
Tamazake
Kame-no-O
Hidahomare

A

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
Q

Match the rice variety to the description of the sake produced from it.

Dewasanan
Tamazake
Kame-no-O
Hidahomare

A

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
Q

Why is Tsuki-haze koji making not recommended if your’e looking to create an umami-rich sake with high acidity and full body?

A

Because it leads to more delicate, crisp, fruity/floral ginjo and daiginjo styles

153
Q

Why is Tsuki-haze koji making not recommended if your’e looking to create an umami-rich sake with high acidity and full body?

A

Because it leads to more delicate, crisp, fruity/floral ginjo and daiginjo styles

154
Q

What style of sake is produced using the so-haze koji-kin? Why?

A

Full bodied, high umami, high acidity, rich premium sakes.

Because it is high in protein, vitamin, and organic content.

155
Q

What style of sake is produced using the so-haze koji-kin? Why?

A

Full bodied, high umami, high acidity, rich premium sakes.

Because it is high in protein, vitamin, and organic content.

156
Q

What are the terms for sweet and dry sake respectively?

A

Amakuchi (sweet)

Karakuchi (dry)

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