Beer Test: Definitions

Question 1

ABV

Answer 1

Alcohol by Volume. The percent of alcohol within the beer versus other ingredients.

Question 2

Ale

Answer 2

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.

Question 3

Aromatic Hops

Answer 3

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.

Question 4

Balanced

Answer 4

Flavor description that describes similar malt and bitterness intensities.

Question 5

Barley

Answer 5

Used as a base malt in the production of beer and certain distilled spirits.

Question 6

Base Malt

Answer 6

A malt that has enough enzymatic activity, notably diastatic power, to ensure that starch conversion occurs during mashing

Question 7

Big

Answer 7

Casually used to describe a beer with a high alcohol content or extreme flavor.

Question 8

Bitter/Bitterness

Answer 8

The lack of sweetness in a beer, usually the result of hops/or tannins from the brewing process.

Question 9

Bittering Hops

Answer 9

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.

Question 10

Body

Answer 10

The consistency, thickness, and mouthfeel property of a beer. The sensation of palate fullness in the mouth ranges from thin to full.

Question 11

Brew Kettle

Answer 11

One of the vessels used in the brewing process in which the wort (unfermented beer) is boiled.

Question 12

Brewhouse

Answer 12

The collective equipment used to make beer.

Question 13

Bright Beer Tank

Answer 13

A vessel in which beer is placed after primary fermentation where the beer matures, clarifies, and is carbonated.

Question 14

Caramel Malt

Answer 14

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.

Question 15

Clean

Answer 15

A beer free of flaws and distracting off-flavors. Commonly used to describe styles with subdued fermentation flavors.

Question 16

Crisp

Answer 16

Describes beers that are more highly carbonated or effervescent. These beers tend to be on the drier side as well.

Question 17

Dry

Answer 17

Lacking sweetness or a refreshing quality on the palate.

Question 18

Dry-Hopping

Answer 18

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

Question 19

Esters

Answer 19

Volatile flavor compounds that form during fermentation and contribute to the fruity aroma and flavor of beer.

Question 20

Fermentation

Answer 20

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

Question 21

Finish

Answer 21

The lingering aftertaste that results after an alcoholic beverage is swallowed.

Question 22

Fruity

Answer 22

Having a flavor and aroma of fruits. i.e. banana, mango, grapefruit, etc.

Question 23

Grainy

Answer 23

Tastes like cereal or raw grain.

Question 24

Grist

Answer 24

Brewers’ term for milled grains, or the combination of milled grains to be used in a particular brew.

Question 25

Head

Answer 25

Foam on the top of the beer when poured into a glass. Some are light foam, some are thick.

Question 26

Head Retention

Answer 26

The foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.

Question 27

Hoppy

Answer 27

Flavor description that describes flavors that highlight characteristics of the hops used in the brewing process

Question 28

Hops

Answer 28

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

Question 29

IBU

Answer 29

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.

Question 30

Lager

Answer 30

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.

Question 31

Lagering

Answer 31

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.

Question 32

Malt

Answer 32

Processed barley that is the foundation ingredient of beer.

Question 33

Malty

Answer 33

Flavor description that describes flavors that highlight characteristics of the malts used in the brewing process

Question 34

Maltose

Answer 34

A mixture of ground malt (and possible other grains or adjuncts) and hot water that forms the sweet wort after straining.

Question 35

Mash Tun

Answer 35

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.

Question 36

Mouthfeel

Answer 36

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

Question 37

Rich

Answer 37

Containing lots of flavor. Often alongside a full-body.

Question 38

Roasty

Answer 38

Having bold flavor profiles that always have an emphasis on dark, roasted malts. This is what gives you coffee and chocolate notes.

Question 39

Sour

Answer 39

Having an acidic taste like lemon or vinegar.

Question 40

Smooth

Answer 40

Flowy, creamy, or soft in mouthfeel, body, or alcohol presence.

Question 41

Sweet

Answer 41

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

Question 42

Tart

Answer 42

Taste sensation caused by acidic flavors

Question 43

Toasty

Answer 43

Malt character like that of toasted bread.

Question 44

Wort

Answer 44

The bittersweet sugar solution that is obtained by mashing the malt and boiling it in the hops, which becomes beer through fermentation.

Question 45

Yeast

Answer 45

During the fermentation process, yeast converts the natural malt sugars into alcohol and carbon dioxide.