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Beer > Cicerone > Flashcards

Cicerone Flashcards

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0
Q

3 tier system

A
  1. Supplier 2. Wholesaler/Distributor 3. Retailer
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1
Q

Prohibition lasted from:

A

Jan. 16, 1919- Dec. 5, 1933

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2
Q

Federal excise tax: Less than 2,000,000 bbl.

A

$7.00/bbl

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3
Q

Federal excise tax: Greater than 2,000,000 bbl

A

$18/bbl

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4
Q

BAC legal limit

A

.08% nationwide

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5
Q

Women absorb ____% more alcohol than men who drink the same amount

A

30%

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6
Q

Women have less of this stomach enzyme

A

Dehydrogenase

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7
Q

Reinheitsgebot went into effect on this date

A

April 23rd, 1516

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8
Q

Responsible for all the roasted color and flavor in grain

A

Maillard browning

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9
Q

Mash phase enzymes (2)

A

Beta amylase Alpha amylase

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10
Q

Mashing at this temperature produces highly fermentable wort, lighter body, dry finish

A

Beta amylase (140-150•F)

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11
Q

Mashing at this temperature produces less fermentable wort, more body, sweeter finish

A

Alpha amylase (150-160•F)

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12
Q

This yeast is fermented at 60-60•F and produces fruity flavors

A

Ale yeast

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13
Q

This yeast is fermented at 40-50•F and produces a mild flavor allowing hops and grains to stand out.

A

Lager yeast

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14
Q

A wort with 1.050 original gravity will likely produce a beer that is ___ ABV

A

5%

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15
Q

Adjuncts

A

Anything other than the 4 main ingredients added to the brewing process.

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16
Q

Additives

A

Anything added after the brewing process

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17
Q

The process of hearing food to a specific tho erasure then immediately cooling it to slow spoilage

A

Pasturization

18
Q

Pasteurized beer shelf life (refrigerated)

A

90-120 days

19
Q

Unpasteurized beer shelf life (refrigerated)

A

45-60 days

20
Q

OFF FLAVOR: Wet cardboard

A

Caused by oxygen/oxidation. Usually detected in old or stale beer. Result of the TRANS-2 NONEAL compound

21
Q

OFF FLAVOR: green apple, green leaves

A

Acetaldehyde. Byproduct of growing and dying yeast cells. Should never be detected in beer.

22
Q

OFF FLAVOR: Band-aid, plastic, clove

A

Phenolic. Formed during fermentation from ferulic acid formed during malt kilning.

23
Q

OFF FLAVOR: Butter popcorn

A

Diacetyl. Formed by yeast or bacteria, can be indicative of too short a brewing period.

24
Q

OFF FLAVOR: Vegetal, asparagus, corn, tomato juice

A

DMS or Dimethyl sulfide. Byproduct of mashing and fermentation. Should be boiled off in the kettle.

25
Q

OFF FLAVOR: Cheesy, stinky feet

A

Isovaleric acid. Formed by old and/or improperly stored hops.

26
Q

OFF FLAVOR: barnyard flavors, grassy

A

Caused by brettanomyces (wild yeast). Oxidizes malt components, creating TRANS- NONENAL.

27
Q

OFF FLAVOR: Skunk

A

Formed as a reaction when hop components are exposed to blue light (light struck)

28
Q

Refrigerated beer is good for

A

Up to 6 months

29
Q

Unrefrigerated beer is good for

A

Up to 3 months

30
Q

Serving temperature

A

38-55•F

31
Q

Cooler temperature

A

34-38•F

32
Q

For kegs, allow _____ hr/s for every ____ degree/s of change

A

1, 1

33
Q

DRAFT LINE GAS: Short runs

A

100% CO2

34
Q

DRAFT LINE GAS: Direct draws with applied pressure of 15psi or less

A

100% CO2

35
Q

DRAFT LINE GAS: Long runs (50ft.+)

A

60% CO2 / 40%N2

36
Q

DRAFT LINE GAS: Nitrogen tap

A

75% N2 / 25% CO2

37
Q

Coupler valve components (3):

A

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.

38
Q

No beer? (3)

A
  1. Coupler not engaged
  2. Gas might be turned off
  3. Empty keg?
39
Q

Foamy beer? (4)

A
  1. COOLER TEMP. TOO WARM
  2. Pressure too high
  3. ‘Hot spots’ in beer line
  4. Break in the seal on keg valve, coupler, or faucet.
40
Q

Flat beer? (3)

A
  1. Gas pressure too low.
  2. Cooler temp set too high.
  3. Dirty glasses!
41
Q

Cloudy beer? (3)

A
  1. cooler or glycol temperature set too cold.
  2. Cleaning issue with lines/ dirty lines.
  3. Dirty glasses.
42
Q

The 5 tastes:

A

Salty

Sweet

Sour

Bitter

Umami

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