Beer, Wine, Cider Flashcards
What is the composition of beer?
Water, alcohol, CO2, various flavor compounds (carbs, proteins, minerals, aromatic compounds)
The process of beer production is known as: ___. The main microorganism involved is: ____.
brewing
yeast
How is density of the developing beer determined? Why is this important?
Density = ORIGINAL GRAVITY (specific gravity)
determine with hydrometer or refractometer
determine amount of dissolved sugars -> calculate final alcohol content, see how far fermentation has progressed
What is SG?
specific gravity: ratio of density in comparison to pure water
A wort with SG value of 1.050 is estimated to produce an alcohol content of ____
5%
What is an alternative measurement of density?
degrees Plato
What is ABV and how is it calculated?
alcohol by volume
(OG - TG) x 131.25
What is “TG?”
terminal gravity - gravity at end of ferment
True/False: a refractometer can determine the alcohol quantity based on its refractive properties
false; alcohol distorts readings.
refractometer works with sugar (based on refractive properties)
How do you use a hydrometer?
put instrument (weighted glass tube) in sample, allow to float -> take reading
True/False: the darker the beer, the more alcohol and bitterness
False; not related
____ is responsible for the bitterness in beer, which is measured in ____.
isomerized alpha acid
A high attenuation beer will be lower in _____. Why?
sugar
fermentation closer to completion
How is apparent attenuation calculated?
(OG-TG)/OG
What are the main steps of beer production? (6)
- Malting
- Milling
- Mashing
- Addition of Hops
- Fermentation
- Conditioning
What is achieved by the malting step in making beer?
Grains are soaked/drained repeatedly -> allowed to germinate
rootlets form
sugars stored in seed are released (made available)
What are the raw ingredients and microbes needed for beer?
Grain (barley), hops for flavor, water, yeast
How does moisture content of grains change during malting?
grains start <20% moisture
soaking -> 42-46% moisture (start germinating)
Why must there be drainage periods during malting?
allow for CO2 to be dispersed among grains -> promotes germination
What occurs during milling? What are the types of mills?
grains broken down for easier fermentation (consistent sizes)
wet/dry
What does the mashing step consist of? What does it produce?
add brewing water to malt -> produces WORT
When are hops added in beer production?
added to wort (boiled) before yeast addition
What are the varieties of hops used, and their purposes?
aroma hops (smell) alpha hops (taste) dual purpose hops (both)
What form can hops come in? (4)
extract, pellets, fresh, dried
What are the main sugars in wort? (6)
maltose dextrins maltotriose glucose fructose sucrose
What are the effects of adding too much vs too little yeast?
too little: slow ferment, other microbes may grow
too much: competition between yeast, poor growth
What are the effects of temperature on beer ferment?
too low (<5C): cold shock -> longer lag period, slower too high: could kill yeast
a normal lag phase is: ____
6-15 hrs