Beers

Question 1

Ales vs Lagers fermentation

Answer 1

Ales
Top fermenting, shorter fermentation at higher temps
Less roasted malts

Lagers
Bottom fermenting, longer fermentation at cooler temps
Darker the roast on malts, deeper the flavor

Question 2

Grist

Answer 2

Roasted barley or grain after germination

Ground by mill

Question 3

Amylase

Answer 3

Enzyme that changes starches into maltrose and dextrin sugars

Turns grains into “green malt”

Question 4

Green malt

Answer 4

Germinated grains before roasting process, before steeping into wort

Question 5

Roasting process

Answer 5

Roasting germinated grains after a two day germination to dry out and develop sugars into desired beer style roast

Question 6

Sparging

Answer 6

Rinsing separated wort grains with fresh water - can lead to more unwanted final bitterness

Question 7

Wort boiling

Answer 7

Stabilizes and sterilizes brew, deepens color, and evaporates excess water

Question 8

Hops influence

Answer 8

Flavor and bitterness
Longer boiled - lose flavor, only bitter
Citrus, floral flavors if added and aromas kept

Question 9

Ale fermentation

Answer 9

Add Sacchromyces cerevisiae yeasts
Higher temp, lasts less than a week
Fruity and richly flavored beer

Question 10

Lager fermentation

Answer 10

Add saccharomyces pastorianus yeasts
Cooled to lower temps
Lasts longer
Delicate and cleaner beers

Question 11

Bottle conditioning

Answer 11

Fermentation finished in bottle

Question 12

Cask ales sold by draught

Answer 12

Unpasteurized

Question 13

What makes Belgium Lambics different

Answer 13

Wild Yeasts added
Sour in character, often brewed with fruits - frambroise raspberry
Aged up to 3 years in cask

Question 14

Gueuze

Answer 14

Pure, uncarbonated lambic

Rare outside Belgium

Question 15

Kriek

Answer 15

Fruited, dry lambics

Question 16

Lager serving temp

Answer 16

48-52 degrees

Question 17

Ale serving temp

Answer 17

54-57 degrees

With draught beers

Question 18

Room temperature beers

Answer 18

Trappest ales, lambic, stout, brown ales, other strong beers

Question 19

Abbey ales

Answer 19

Made in Monastaries

Singles, dubles, triples

Question 20

Imperial pint glass

Answer 20

Slight outward top notch
British ales and lagers like pale ale, India pale ale, amber/red ale, brown ale, porter, milk stout, oatmeal stout, Scotch ale

Question 21

Pilsner glass

Answer 21

Tall and slender, holds in aromatics
Retains head
12-14oz
Lighter ales, bocks, Japanese Lagers, wit beers, California common, blonde ales, California common