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All things beer > Beer Terminology Level 1 > Flashcards

Beer Terminology Level 1 Flashcards

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1
Q

An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.

A

Aerobic

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1
Q

Varieties of hop chosen to impart bouquet.

A

Aroma Hops

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1
Q

Scale indicating density of sugars in wort. Devised by C J N Balling.

A

Balling degrees

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1
Q

A unit of measurement used by brewers in some countries. In Britain, a _____ holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters.

A

Barrel

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1
Q

The perception of a flavor in beer from iso-alpha-acid. It is measured in International Bitterness Units (IBU).

A

Bitterness

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1
Q

The stopper in the hole in a keg or cask through which the keg or cask is filled and emptied.

A

Bung

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1
Q

Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented).

A

Final specific gravity

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1
Q

Flavor and aroma of bananas, strawberries, apples, or other fruit; from high temperature fermentation and certain yeast strains.

A

Fruity/Estery

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1
Q

A mechanical device used to rapidly reduce the temperature of the wort.

A

Heat exchanger

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1
Q

Sieve-like vessel used to strain out the petals of the hop flowers.

A

Hop-back

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1
Q

Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product.

A

Lager

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1
Q

The brewer’s word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing.

A

Liquor

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1
Q

A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist.

A

Mash tun

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1
Q

Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue.

A

Medicinal

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1
Q

Moldy, mildewy character; can be the result of cork or bacterial infection.

A

Musty

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1
Q

A brewery that produces more than 15,000 barrels of beer annually, with its largest selling product a specialty beer.

A

Regional specialty brewery

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1
Q

Saccharomyces carlsbergensis is a ___ ______ _________

A

Bottom fermenting yeast

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1
Q

Stage of fermentation occurring in a closed container from several weeks to several months.

A

Secondary fermentation

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1
Q

A measure of the density of a liquid or solid compared to that of water ((1.000 at 39F (4C)).

A

Specific gravity

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1
Q

Taste sensation cause by acidic flavors.

A

Tart

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2
Q

Reminiscent of wine.

A

Vinous

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3
Q

_______ness of hops or malt husks; sensation on back of tongue.

A

Bitter

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3
Q

A device for dispensing draft beer. The use of a _____ ______ allows the cask-conditioned beer to be served without the use of pressurized carbon dioxide.

A

Hand pump

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3
Q

Skunklike smell; from exposure to light.

A

Light-struck

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3
Q

The owner or manager of a pub.

A

Publican

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3
Q

Sherrylike flavor; can be caused by warm fermentation or oxidation in very old beer.

A

Winy

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3
Q

The solution of grain sugars strained from the mash tun. At this stage, regarded as “sweet ____”, later as brewed ___, fermenting ___ and finally beer.

A

Wort

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4
Q

An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew.

A

Fining

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4
Q

________ ________ ____. A system of indicating the hop bitterness in finished beer.

A

IBU - International Bittering Units

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4
Q

Synonym for final specific gravity.

A

Terminal gravity

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5
Q

_____ refers to a beer made exclusively with barley malt and without adjuncts.

A

All malt

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5
Q

An ___ scale is used to indicate colors in malts and beers.

A

EBC - European Brewing Convention

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5
Q

Tastes like cereal or raw grain.

A

Grainy

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5
Q

Brewers’ term for a square fermenting vessel.

A

Squares

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7
Q

One of the two types of yeast used in brewing. ____ ______ _____ works better at warmer temperatures and are able to tolerate higher alcohol concentrations. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as “ale yeast”.

A

Top-fermenting yeast

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8
Q

The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.

A

Draft (Draught)

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10
Q

Reminiscent of rotten eggs or burnt matches; a by-product of some yeast’s.

A

Sulfurlike

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11
Q

Aroma or flavor reminiscent of flowers or fruits.

A

Estery

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12
Q

One-half barrel, or 15.5 U. S. gallons.

A

Keg

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13
Q

A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.

A

Barley

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14
Q

A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.

A

Diacetyl

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15
Q

____ are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used.

A

Meads

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17
Q

Term for a green apple aroma which is a byproduct of fermentation.

A

Acetaldehyde

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17
Q

Regional specialty brewery

A

A brewery that produces more than 15,000 barrels of beer annually, with its largest selling product a specialty beer.

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18
Q

The vessel in which wort from the mash is boiled with hops. Also called a copper.

A

Brew kettle

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20
Q

Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast’s used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ________s character.

A

Ale

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21
Q

The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals). Yeast in suspension is often targeted for removal.

A

Filtering

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23
Q

Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.

A

Micro-brewery

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24
Q

A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch.

A

Original gravity

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25
Q

From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0C /32F) to settle residual yeast, impart carbonation and make for clean round flavors.

A

Lagering

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25
Q

A micro-organism of the fungus family. Genus Saccharomyces.

A

Yeast

27
Q

A sweet, coppery-colored malt. Imparts both color and flavor to beer. _____ _____ has a high concentration of unfermentable sugars that sweeten the beer and, contribute to head retention.

A

Caramel malt

29
Q

Cask holding 54 imperial gallons ( 243 liters ).

A

Hogshead

30
Q

A general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage.

A

Bacterial

30
Q

(Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.

A

Mash

32
Q

An organization in England that was founded in 1971 to preserve the production of cask-conditioned beers and ales.

A

CAMRA - The CAMpaign for Real Ale.

33
Q

A fermented beverage made from apples.

A

Hard cider

35
Q

Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor.

A

Chill haze

37
Q

Beer treated to allow it to withstand cold temperatures without clouding.

A

Chill proof

39
Q

Saccharomyces uvarum is a ___ ______ _________

A

Bottom fermenting yeast

40
Q

Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.

A

Fermentation

41
Q

An organism, such as a bottom-fermenting lager yeast, that is able to metabolize without oxygen present.

A

Anaerobic

43
Q

The percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation.

A

Attenuation

43
Q

“Purity Law” originating in Bavaria in 1516 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing.

A

Reinheitsgebot

45
Q

Expresses the specific gravity as the weight of extract in a 100 gram solution at 64F (17.5C). Refinement of the Balling scale.

A

Plato, degrees

47
Q

Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel.

A

Decoction

48
Q

Brewers’ term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops.

A

Grist

49
Q

The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation.

A

Dosage

50
Q

Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.

A

Ester

51
Q

Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery.

A

Brewpub

52
Q

What does IBU stand for?

A

International Bittering Units

53
Q

Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.

A

Adjunct

54
Q

The amount of wort brewed each time the brew house is in operation.

A

Length

55
Q

Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.

A

Cask-conditioning

55
Q

Any large vessels used in brewing. In America, “tub” is often preferred.

A

Tun

57
Q

A water soluble, fermentable sugar contained in malt.

A

Maltose

58
Q

The addition of sugar at the maturation stage to promote a secondary fermentation.

A

Priming

59
Q

Period of maturation intended to impart natural carbonation. Warm ________ further develops the complex of flavors. Cold _______ imparts a clean, round taste.

A

conditioning

60
Q

Tastes tinny, bloodlike or coinlike; may come from bottle caps.

A

Metallic

61
Q

Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast.

A

clovelike

62
Q

The collective equipment used to make beer.

A

Brewhouse

63
Q

Heating of beer to 60-79C/140-174F to stabilize it microbiologically. Flash-_________ is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer.

A

Pasteurization

65
Q

A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).

A

Malt liquor

67
Q

A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.

A

Astringent

69
Q

Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures.

A

Oxidized

70
Q

Saccharomyces cerevisiae is a ___ ______ _________

A

Top fermenting yeast

72
Q

A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.

A

conditioning tank

74
Q

One of the two types of yeast used in brewing. _____ ______ ______ works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank.

A

Bottom-fermenting yeast

74
Q

Reminiscent of acetone or lacquer thinner; caused by high fermentation temperatures.

A

Solvent-like

78
Q

To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.

A

Sparge

81
Q

The addition of hops to fermenting or aging beer to increase its hop character or aroma.

A

Dry-hopping

83
Q

A German word meaning “yeast”. Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (____-weiss). These beers are cloudy, frothy and, very refreshing.

A

Hefe

84
Q

Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.

A

Additive

86
Q

Sparkle caused by carbon dioxide, either created during fermentation or injected later.

A

Carbonation

87
Q

A flavor that is a result of yeast in suspension or beer sitting too long on sediment.

A

Yeasty

88
Q

A cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley.

A

Caramel

89
Q

Lingering bitterness or harshness.

A

Hang

90
Q

To run the wort from the mash tun. From the German word to clarify. A _____ tun is a separate vessel to do this job. It uses a system of sharp rakes to achieve a very intensive extraction of malt sugars.

A

Lauter

93
Q

Describes the number of days a beer will retain it’s peak drinkability. The _____ _____ for commercially produced beers is usually a maximum of four months.

A

Shelf life

94
Q

Aroma of hops, does not include hop bitterness.

A

Hoppy

95
Q

Taste and aroma of sweet corn; results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection.

A

DMS - Dimethyl sulfide, a sulfur compound.

96
Q

A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full.

A

Mouthfeel

98
Q

Partially malted barley roasted at high temperatures. _____ gives a dark color and roasted flavor to beer.

A

Black malt

99
Q

The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more ______ and less sugar. While higher temperatures produce more sugars and less ______.

A

Dextrin

100
Q

The addition of a small proportion of partly fermented wort to a brew during lagering. Stimulates secondary fermentation and imparts a crisp, spritzy character.

A

Krausening

101
Q

Aroma and taste of cooked vegetables; often a result of wort spoilage bacteria killed by alcohol in fermentation.

A

Cabbage like

102
Q

Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue.

A

Phenolic

103
Q

conditioning tank

A

A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.

104
Q

Warming taste of ethanol and higher alcohol’s.

A

Alcoholic

105
Q

Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. ________ is expressed as a percentage of volume or weight.

A

Alcohol

106
Q

A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal.

A

Cask

107
Q

Secondary fermentation and maturation in the bottle, creating complex aromas and flavors.

A

Bottle-conditioned

109
Q

Beer made by one brewery and then marketed by a company calling itself a brewery. The latter uses the brewing facilities of the former.

A

Contract beer

112
Q

Tastes like sugar; experienced on the front of the tongue.

A

Sweet

114
Q

Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.

A

Hops

115
Q

A plasticlike aroma; caused by chemical combination of chlorine and organic compounds.

A

Chlorophenolic

116
Q

Vinegarlike or lemonlike; can be caused by bacterial infection.

A

Sour/acidic

118
Q

Flavor like table salt; experienced on the side of the tongue.

A

Salty

119
Q

To add yeast to wort.

A

Pitch

120
Q

Thickness and mouth-filling property of a beer

A

body

121
Q

The process by which barley is steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.

A

Malting

122
Q

Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes.

A

Infusion

123
Q

Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.

A

Enzymes

124
Q

An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of “public house”.

A

Pub

125
Q

The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation.

A

Malt extract

126
Q

Balling degrees

A

Scale indicating density of sugars in wort. Devised by C J N Balling.

All things beer (7 decks)

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