Beer Test: Definitions Flashcards
ABV
Alcohol by Volume. The percent of alcohol within the beer versus other ingredients.
Ale
Beer distinguished by use of top fermenting yeast strains. The top fermenting yeast perform at warmer temperatures, typically 60-70 degrees Fahrenheit, and their byproducts are more evident in taste and aroma.
Aromatic Hops
Refers to hop additions that take place later in the boiling process. Shorter amount of time spent in the boil kettle will provide more aromatic characteristics from the hops rather than bittering characteristics.
Balanced
Flavor description that describes similar malt and bitterness intensities.
Barley
Used as a base malt in the production of beer and certain distilled spirits.
Base Malt
A malt that has enough enzymatic activity, notably diastatic power, to ensure that starch conversion occurs during mashing
Big
Casually used to describe a beer with a high alcohol content or extreme flavor.
Bitter/Bitterness
The lack of sweetness in a beer, usually the result of hops/or tannins from the brewing process.
Bittering Hops
Refers to hop additions that take place early in the boiling stage of the brewing process. The longer the hops are boiled, the more bittering characteristics will come from those hops.
Body
The consistency, thickness, and mouthfeel property of a beer. The sensation of palate fullness in the mouth ranges from thin to full.
Brew Kettle
One of the vessels used in the brewing process in which the wort (unfermented beer) is boiled.
Brewhouse
The collective equipment used to make beer.
Bright Beer Tank
A vessel in which beer is placed after primary fermentation where the beer matures, clarifies, and is carbonated.
Caramel Malt
A sweet, coppery-colored malt that imparts both color and flavor to beer. The high concentration of unfermentable sugars help sweeten the beer and contribute to head retention.
Clean
A beer free of flaws and distracting off-flavors. Commonly used to describe styles with subdued fermentation flavors.
Crisp
Describes beers that are more highly carbonated or effervescent. These beers tend to be on the drier side as well.
Dry
Lacking sweetness or a refreshing quality on the palate.
Dry-Hopping
The addition of hops when fermenting or aging beer to increase its hop character or aroma.
Esters
Volatile flavor compounds that form during fermentation and contribute to the fruity aroma and flavor of beer.
Fermentation
Conversion or sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Finish
The lingering aftertaste that results after an alcoholic beverage is swallowed.
Fruity
Having a flavor and aroma of fruits. i.e. banana, mango, grapefruit, etc.
Grainy
Tastes like cereal or raw grain.
Grist
Brewers’ term for milled grains, or the combination of milled grains to be used in a particular brew.
Head
Foam on the top of the beer when poured into a glass. Some are light foam, some are thick.
Head Retention
The foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.
Hoppy
Flavor description that describes flavors that highlight characteristics of the hops used in the brewing process
Hops
Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor
IBU
International Bitterness Units. A system of indicating the hop bitterness in the finished beer. The higher the IBUs, the higher amount of bittering compounds in the beer. These compounds give beer bitterness.
Lager
Beers are produced with bottom-fermenting yeast strains at colder fermentation temperatures. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper-tasting product.
Lagering
Storing bottom-fermented beer in cold cellars at near-freezing temperatures for periods of time ranging from a few weeks to years, during which time the yeast cells and proteins settle out and the beer improves in taste.
Malt
Processed barley that is the foundation ingredient of beer.
Malty
Flavor description that describes flavors that highlight characteristics of the malts used in the brewing process
Maltose
A mixture of ground malt (and possible other grains or adjuncts) and hot water that forms the sweet wort after straining.
Mash Tun
A tank where the 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.
Mouthfeel
A sensation derived from the consistency or viscosity of a beer, described, for example, as thin or full.
Rich
Containing lots of flavor. Often alongside a full-body.
Roasty
Having bold flavor profiles that always have an emphasis on dark, roasted malts. This is what gives you coffee and chocolate notes.
Sour
Having an acidic taste like lemon or vinegar.
Smooth
Flowy, creamy, or soft in mouthfeel, body, or alcohol presence.
Sweet
Tastes like sugar; experienced on the front of the tongue.
Tart
Taste sensation caused by acidic flavors
Toasty
Malt character like that of toasted bread.
Wort
The bittersweet sugar solution that is obtained by mashing the malt and boiling it in the hops, which becomes beer through fermentation.
Yeast
During the fermentation process, yeast converts the natural malt sugars into alcohol and carbon dioxide.
