Cicerone Flashcards
3 tier system
- Supplier 2. Wholesaler/Distributor 3. Retailer
Prohibition lasted from:
Jan. 16, 1919- Dec. 5, 1933
Federal excise tax: Less than 2,000,000 bbl.
$7.00/bbl
Federal excise tax: Greater than 2,000,000 bbl
$18/bbl
BAC legal limit
.08% nationwide
Women absorb ____% more alcohol than men who drink the same amount
30%
Women have less of this stomach enzyme
Dehydrogenase
Reinheitsgebot went into effect on this date
April 23rd, 1516
Responsible for all the roasted color and flavor in grain
Maillard browning
Mash phase enzymes (2)
Beta amylase Alpha amylase
Mashing at this temperature produces highly fermentable wort, lighter body, dry finish
Beta amylase (140-150•F)
Mashing at this temperature produces less fermentable wort, more body, sweeter finish
Alpha amylase (150-160•F)
This yeast is fermented at 60-60•F and produces fruity flavors
Ale yeast
This yeast is fermented at 40-50•F and produces a mild flavor allowing hops and grains to stand out.
Lager yeast
A wort with 1.050 original gravity will likely produce a beer that is ___ ABV
5%
Adjuncts
Anything other than the 4 main ingredients added to the brewing process.
Additives
Anything added after the brewing process
The process of hearing food to a specific tho erasure then immediately cooling it to slow spoilage
Pasturization
Pasteurized beer shelf life (refrigerated)
90-120 days
Unpasteurized beer shelf life (refrigerated)
45-60 days
OFF FLAVOR: Wet cardboard
Caused by oxygen/oxidation. Usually detected in old or stale beer. Result of the TRANS-2 NONEAL compound
OFF FLAVOR: green apple, green leaves
Acetaldehyde. Byproduct of growing and dying yeast cells. Should never be detected in beer.
OFF FLAVOR: Band-aid, plastic, clove
Phenolic. Formed during fermentation from ferulic acid formed during malt kilning.
OFF FLAVOR: Butter popcorn
Diacetyl. Formed by yeast or bacteria, can be indicative of too short a brewing period.
OFF FLAVOR: Vegetal, asparagus, corn, tomato juice
DMS or Dimethyl sulfide. Byproduct of mashing and fermentation. Should be boiled off in the kettle.
OFF FLAVOR: Cheesy, stinky feet
Isovaleric acid. Formed by old and/or improperly stored hops.
OFF FLAVOR: barnyard flavors, grassy
Caused by brettanomyces (wild yeast). Oxidizes malt components, creating TRANS- NONENAL.
OFF FLAVOR: Skunk
Formed as a reaction when hop components are exposed to blue light (light struck)
Refrigerated beer is good for
Up to 6 months
Unrefrigerated beer is good for
Up to 3 months
Serving temperature
38-55•F
Cooler temperature
34-38•F
For kegs, allow _____ hr/s for every ____ degree/s of change
1, 1
DRAFT LINE GAS: Short runs
100% CO2
DRAFT LINE GAS: Direct draws with applied pressure of 15psi or less
100% CO2
DRAFT LINE GAS: Long runs (50ft.+)
60% CO2 / 40%N2
DRAFT LINE GAS: Nitrogen tap
75% N2 / 25% CO2
Coupler valve components (3):
Thomas valve: prevents beer from backing up into into gas line. Check valve: prevents beer from the beer line from flowing out through the coupler. Jumper line: short vinyl tuning connecting keg to faucet.
No beer? (3)
- Coupler not engaged
- Gas might be turned off
- Empty keg?
Foamy beer? (4)
- COOLER TEMP. TOO WARM
- Pressure too high
- ‘Hot spots’ in beer line
- Break in the seal on keg valve, coupler, or faucet.
Flat beer? (3)
- Gas pressure too low.
- Cooler temp set too high.
- Dirty glasses!
Cloudy beer? (3)
- cooler or glycol temperature set too cold.
- Cleaning issue with lines/ dirty lines.
- Dirty glasses.
The 5 tastes:
Salty
Sweet
Sour
Bitter
Umami
