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FOSC202 > Brewing > Flashcards

Brewing Flashcards

1
Q

four main ingredients in beer

A

yeast
water
hops
malt

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2
Q

what does malt commonly refer to

A

malted barley

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3
Q

what is malting

A

controlled germination of cereals to activate enzymes

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4
Q

what is malting

A

controlled germination of cereals to activate enzymes

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5
Q

what happens to the barley after it is germinated

A

kiln dried

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6
Q

what does kiln drying do

A

kills the growing plant
stops enzymatic activity and stabilizes the malt
develops colour and flavour

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7
Q

what does malt provide during brewing

A
  • fermentable sugars that can be turned into alcohol

- sweetness + body

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8
Q

what are adjuncts

A

other sources of fermentable sugars

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9
Q

type of adjunct

A

cereals (rice/corn)
corn/cane sugar (sucrose)
honey/maple syrup etc
maltrodextrin, dextrose

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10
Q

why are adjuncts used

A

cheaper

change sensory properties

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11
Q

what are hops

A
  • female flower cone

- a perennial climbing plant

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12
Q

what are the two important components of hops

A

resin

essential oils

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13
Q

where are the essential oils and resin found

A

lupulin glands of the flower cone

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14
Q

what do resins add to beer

A

bitterness

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15
Q

what do essentials oils add to beer

A

aroma characters

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16
Q

three purposes of hops in beer

A

bitterness
flavour and aroma
antimicrobial properties

17
Q

how does the composition of water affect the beer character and style

A

pH

mineral ion composition

18
Q

How does water affect beer

A
  • provides different conditions for biochemical reactions
  • yeast nutrition
  • different mineral ions concentrations accentuate either malt or bitterness
19
Q

what strain of yeast is used for ale brewing

A

Saccharomyces cerevisiae

20
Q

what strain of yeast is a top fermenter

A

Saccharomyces cerevisiae

21
Q

what type of beer is produced by top fermenters then which is by bottom

A 
top= ale 
bottom = lager
22
Q

strain of yeast used to produce lagers

A

Saccharomyces pastorianus

23
Q

what type of fermenter is Saccharomyces cerevisiae

A

bottom fermenter

24
Q

what is a major determinant of beer style

A

yeast strain

25
Q

what kinds of flavors do different yeasts emphasise

A

hop aroma + flavour
malt characteristics
yeast-derived flavour

26
Q

what kinds of flavours are yeast derived

A

fruity esters
tartness
peppery phenolics (clove), spice

27
Q

when is water added to the brewing processes

A

mashing

28
Q

what is mashing

A

mixing the crust grist with hot water

pH is adjust between 5.2-5.6

29
Q

why mash?

A

allows enzyme activity to occur

breakdown B-glucans, proteins, starch to fermentable sugars

30
Q

what are the mashing temps and order

A

45-50C: to allow protein + b-glucan to rest
65C: to gelatinise starch
75C: mash out, increases viscosity + sets composition

31
Q

lautering purpose

A

separation + extraction of sweet wort

32
Q

what is sparging

A

spraying hot water through filter bed for maximum extraction

33
Q

how is the wort extracted during lautering

A

filtered through the husks of the barley

34
Q

what is wort boiling

A

sweet wort is placed into a kettle and boiled 30-120 mins, normally ~1 hr

35
Q

what is added to aid wort clarification

A

kettle finings

seaweed, irish moss

36
Q

when are hops added to the brewing process

A

at different points during wort boiling

37
Q

what are kettle adjuncts

A

more sources of fermentable sugars + flavour

38
Q

8 principle affects of wort boiling

A
  • extract bitterness and aroma compounds from hops
  • remove undesirable compounds
  • sterilise
  • stop enzyme activity
  • coagulation of proteins
  • precipitation of Ca phosphate
  • concentrate wort by evaporating H2O
  • Maillard reaction to develop flavour

FOSC202 (28 decks)

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