Cicerone Study Flashcards
0
Q
SRM is a measurement of what beer characteristic?
A
Color
1
Q
What does a “choker line” play in a draft system?
A
Provides resistance to bring the system into balance
2
Q
Three-tier to system of alcohol distribution
A
Producers sell to distributors this includes Brewers winemakers distillers importers. Distributor sell to retailers. Retailers sell to consumers.
3
Q
How do you test to see if a glass is beer clean?
A
Sheeting: immerse in water, remove heel first, water should sheet not form droplets. Salt: immerse glass in water remove glass sprinkle salt. salt will only stick to clean surface of glass Lacing: fill glass with beer, foam should adhere to the glass in a series of rings if the if they are beerclean, if not will be a random pattern
4
Q
How do you properly pour a beer?
A
Tilt beer glass to a 45° angle, poor downside until half full then straighten glass upright and continue pouring down the middle to create proper head.
5
Q
SRM, IBU, OG, ABV range for: Lite American Lager List examples
A
SRM: 2-3 IBU: 8-12 OG: 1.028-40 ABV: 2.8-4.2 Budweiser, Miller, Coors
6
Q
SRM, IBU, OG, ABV Range for: Standard American Lager List Commercial Examples
A
SRM: 2-4 IBU: 8-15 OG: 1.040-50 ABV: 4.2-5.3
7
Q
SRM, IBU, OG, ABV Range for: Premium American Lager List Commercial Examples
A
SRM: 2-6 IBU: 15-25 OG: 1.046-56 ABV: 4.6-6
8
Q
SRM, IBU, OG, ABV Range for: Munich Helles List Commercial Examples
A
SRM: 3-5 IBU: 16-22 OG: 1.044-51 ABV: 4.7-5.4
9
Q
SRM, IBU, OG, ABV Range for: Dortmunder Export List Commercial Examples
A
SRM: 4-5 IBU: 23-30 OG: 1.048-56 ABV: 4.8-6
10
Q
SRM, IBU, OG, ABV Range for: German Pilsner List Commercial Examples
A
SRM: 2-5 IBU: 25-45 OG: 1.044-50 ABV: 4.4-5.2
11
Q
SRM, IBU, OG, ABV Range for: Bohemian Pilsener List Commercial Examples
A
SRM: 3.5-6 IBU: 35-45 OG: 1.044-56 ABV:4.2-5.4
12
Q
SRM, IBU, OG, ABV Range for: Classic American Pilsner List Commercial Examples
A
SRM: 3-6 IBU: 25-40 OG: 1.044-60 ABV: 4.5-6.0
13
Q
SRM, IBU, OG, ABV Range for: Schwarzbier List commercial examples
A
SRM: 17-30 IBU: 22-32 OG: 1.010-16 ABV:4.4-5.4 Schwarzbier, or black beer, is a German dark lager beer. Köstritzer Eibauer Krombacher Dark Kaiserdom Dark Mönchshof Schwarzbier
14
Q
SRM, IBU, OG, ABV Range for: Oktoberfest/Marzen List Commercial Examples
A
SRM: 7-14 IBU: 20-28 OG:1.012-16 ABV: 4.8-5.7
15
Q
SRM, IBU, OG, ABV Range for: Dark American Lager List commercial examples
A
SRM: 14-22 IBU: 8-20 OG: 1.008-12 ABV: 4.2-6
16
Q
SRM, IBU, OG, ABV Range for: Munich Dunkel List commercial examples
A
SRM: 14-28 IBU: 18-28 OG:1.010-16 ABV: 4.5-5.6
17
Q
SRM, IBU, OG, ABV Range for: Schwarzbier List commercial examples
A
SRM: 17-30 IBU: 22-32 OG: 1.010-16 ABV:4.4-5.4
18
Q
SRM, IBU, OG, ABV Range for: Maibock/Helles Bock List commercial examples
A
SRM: 6-11 IBU: 23-35 OG: 1.011-18 ABV: 6.3-7.4 Strong as traditional bock, but lighter in colour and with more hop presence. Ayinger, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock, Old Dominion Brewing Company Big Thaw Bock, Brewery 85’s Quittin’ Time, and Rogue Dead Guy Ale.
19
Q
SRM, IBU, OG, ABV Range for: Traditional Bock List commercial examples
A
SRM: 14-22 IBU: 20-27 OG: 1.013-19 ABV: 6.3-7.2 Traditional bock is a sweet, relatively strong, lightly hopped lager. Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock.
20
Q
SRM, IBU, OG, ABV Range for: Doppelbock List commercial examples
A
SRM: 6-25 IBU: 16-26 OG: 1.016-24 ABV: 7-10 a stronger version of traditional bock that was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula. Historically, doppelbock was high in alcohol and sweet, thus serving as “liquid bread” for the Friars during times of fasting. Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Eggenberg Urbock 23º, Samuel Adams Double Bock, Troegs Troegenator Double Bock, Wasatch Brewery Devastator, Great Lakes Doppelrock, Abita Andygator.
21
Q
SRM, IBU, OG, ABV Range for: American Wheat or Rye Beer List commercial examples
A
SRM: 3-6 IBU: 15-30 OG: 1.040-55 ABV: 4.5-5.5
22
Q
SRM, IBU, OG, ABV Range for: Cream Ale List commercial examples
A
SRM: 2.5-5 IBU: 15-20 OG: 1.042-55 ABV: 4.2-5.6 Top-fermented ales, they typically undergo an extended period of cold-conditioning or lagering. Sunlight Cream Ale Genesee Cream Ale Katie’s Cream Ale Schoenling Little Kings Sleeman Cream Ale African Vibe Cream Ale
23
Q
SRM, IBU, OG, ABV Range for: Blonde Ale List commercial examples
A
SRM: 3-6 IBU: 15-28 OG: 1.038-54 ABV: 3.8-5.5 Blonde (Pale) ales are very pale in color. Duvel
24
SRM, IBU, OG, ABV Range for: Kolsch List commercial examples
SRM: 3.5-5 IBU: 20-30 OG: 1.044-50 ABV: 4.4-5.2 A local specialty lager brewed in Cologne. Heinrich Reissdorf Gaffel Becker & Co Cölner Hofbräu Früh
25
SRM, IBU, OG, ABV Range for: American Wheat or Rye Beer List commercial examples
SRM: 3-6 IBU: 15-30 OG: 1.040-55 ABV: 4.5-5.5
26
SRM, IBU, OG, ABV Range for: Northern German Altbier List commercial examples
SRM: 13-19 IBU: 25-40 OG: 1.046-54 ABV:4.5-5.2
27
SRM, IBU, OG, ABV Range for: California Common List commercial examples
SRM: 10-14 IBU: 30-45 OG: 1.048-54 ABV: 4.5-5.5 steam beer, associated with San Francisco, was brewed with lager yeast without true refrigeration. Anchor Steam Southampton West Coast Steam Beer, Old Dominion Victory Amber, Flying Dog Old Scratch Amber Lager, Linden Street Common Lager and Eagle Steam Beer
28
SRM, IBU, OG, ABV Range for: Dusseldorf Altbier List commercial examples
SRM: 11-17 IBU: 35-50 OG: 1.046-54 ABV: 4.5-5.2 'Old-beer' is a style of ale originating in Westphalia and is a speciality of the city of Düsseldorf. Füchschen Kürzer Schumacher Schlüssel Alter Bahnhof Brauhaus Joh Albrecht
29
SRM, IBU, OG, ABV Range for: Standard/Ordinary Bitter List commercial examples
SRM: 4-14 IBU: 25-35 OG: 1.032-40 ABV: 3.2-3.8
30
SRM, IBU, OG, ABV Range for: Special/Best/Premium Bitter List commercial examples
SRM: 5-16 IBU: 25-40 OG: 1.040-48 ABV: 3.8-4.6
31
SRM, IBU, OG, ABV Range for: Extra Special/ Strong Bitter List commercial examples
SRM: 6-18 IBU: 30-50 OG: 1.048-60 ABV: 4.6-6.2
32
SRM, IBU, OG, ABV Range for: Scottish Light 60/- List commercial examples
SRM:9-17 IBU: 10-20 OG: 1.030-35 ABV: 2.5-3.2
33
SRM, IBU, OG, ABV Range for: Scottish Heavy 70/- List commercial examples
SRM: 9-17 IBU: 10-25 OG: 1.035-40 ABV: 3.2-3.9
34
SRM, IBU, OG, ABV Range for: Scottish Extra 80/- List commercial examples
SRM: 9-17 IBU: 15-30 OG: 1.040-54 ABV: 3.9-5
35
SRM, IBU, OG, ABV Range for: Irish Red Ale List commercial examples
SRM: 9-18 IBU: 17-28 OG: 1.044-60 ABV: 4.6
36
SRM, IBU, OG, ABV Range for: Strong Scotch Ale List commercial examples
SRM: 14-25 IBU: 17-35 OG: 1.070-130 ABV: 6.5-10
37
SRM, IBU, OG, ABV Range for: American Pale Ale List commercial examples
SRM: 5-14 IBU: 30-45 OG: 1.045-60 ABV: 4.5-6.2
38
SRM, IBU, OG, ABV Range for: American Amber Ale List commercial examples
SRM: 10-17 IBU: 25-40 OG: 1.045-60 ABV: 4.5-6.2
39
SRM, IBU, OG, ABV Range for: American Brown Ale List commercial examples
SRM: 18-35 IBU: 20-40 OG: 1.045-60 ABV: 4.3-6.2
40
SRM, IBU, OG, ABV Range for: (English Brown) Mild List commercial examples
SRM: 12-25 IBU: 10-25 OG: 1.030-38 ABV: 2.8-4.5
41
SRM, IBU, OG, ABV Range for: Southern English Brown List commercial examples
SRM: 19-35 IBU: 12-20 OG: 1.033-42 ABV: 2.8-4.1
42
SRM, IBU, OG, ABV Range for: Northern English Brown List commercial examples
SRM: 12-22 IBU: 20-30 OG: 1.040-52 ABV: 4.2-5.4
43
SRM, IBU, OG, ABV Range for: Brown Porter List commercial examples
SRM: 20-30 IBU: 18-35 OG: 1.040-52 ABV: 4-5.4
44
SRM, IBU, OG, ABV Range for: Robust Porter List commercial examples
SRM: 22-35 IBU: 25-50 OG: 1.048-65 ABV: 4.8-6.5
45
SRM, IBU, OG, ABV Range for: Baltic Porter List commercial examples
SRM: 17-30 IBU: 20-40 OG: 1.060-90 ABV: 5.5-9.5
46
SRM, IBU, OG, ABV Range for: Dry Stout List commercial examples
SRM: 25-40 IBU: 30-45 OG: 1.036-50 ABV: 4-5
47
SRM, IBU, OG, ABV Range for: Sweet Stout List commercial examples
SRM: 30-40 IBU: 20-40 OG: 1.044-60 ABV: 4-6
48
SRM, IBU, OG, ABV Range for: Oatmeal Stout List commercial examples
SRM: 22-40 IBU: 25-40 OG: 1.048-65 ABV: 4.2-5.9
49
SRM, IBU, OG, ABV Range for: Foreign Extra Stout List commercial examples
SRM: 30-40 IBU: 30-70 OG: 1.056-75 ABV: 5.5-8
50
SRM, IBU, OG, ABV Range for: American Stout List commercial examples
SRM: 30-40 IBU: 35-75 OG: 1.050-75 ABV: 5-7
51
SRM, IBU, OG, ABV Range for: Russian Imperial Stout List commercial examples
SRM: 30-40 IBU: 50-90 OG: 1.075-115 ABV: 8-12
52
SRM, IBU, OG, ABV Range for: English IPA List commercial examples
SRM: 8-14 IBU: 40-60 OG: 1.050-75 ABV: 5-7.5
53
SRM, IBU, OG, ABV Range for: American IPA List commercial examples
SRM: 6-15 IBU: 40-70 OG: 1.056-75 ABV: 5.5-7.5
54
SRM, IBU, OG, ABV Range for: Imperial IPA List commercial examples
SRM: 8-15 IBU: 60-120 OG: 1.070-1.090 ABV: 7.5-10
55
SRM, IBU, OG, ABV Range for: Weizen/Weissbier List Commercial Examples
SRM: 2-8 IBU: 8-15 OG: 1.044-52 ABV: 4.3-5.6
56
SRM, IBU, OG, ABV Range for: Dunkelweizen List Commercial Examples
SRM: 14-23 IBU: 10-18 OG: 1.044-56 ABV: 4.3-5.6
57
SRM, IBU, OG, ABV Range for: Weizenbock List Commercial Examples
SRM: 12-25 IBU: 15-30 OG: 1.064-90 ABV: 6.5-8
58
SRM, IBU, OG, ABV Range for: Roggenbier (German Rye) List Commercial Examples
SRM: 14-19 IBU: 10-20 OG: 1.046-56 ABV: 4.5-6
59
SRM, IBU, OG, ABV Range for: Witbier List Commercial Examples
SRM: 2-4 IBU: 10-20 OG: 1.044-52 ABV: 4.5-5.5
60
SRM, IBU, OG, ABV Range for: Belgian Pale Ale List Commercial Examples
SRM: 8-14 IBU: 20-30 OG: 1.048-54 ABV: 4.8-55
61
SRM, IBU, OG, ABV Range for: Saison List Commercial Examples
SRM: 5-14 IBU: 20-35 OG: 1.048-65 ABV: 5-7
62
SRM, IBU, OG, ABV Range for: Biere de Garde List Commercial Examples
SRM: 6-19 IBU: 18-28 OG: 1.060-80 ABV: 6-8.5 "beer for keeping" is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France.[1] These beers were originally brewed in farmhouses during the winter and spring, to avoid unpredictable problems with the yeast during the summertime.
63
SRM, IBU, OG, ABV Range for: Berliner Weisse List Commercial Examples
SRM: 2-3 IBU: 3-8 OG: 1.028-32 ABV: 2.8-3.8
64
SRM, IBU, OG, ABV Range for: Flanders Red Ale List Commercial Examples
SRM: 10-16 IBU: 10-25 OG: 1.048-57 ABV: 4.6-6.5
65
SRM, IBU, OG, ABV Range for: Flanders Brown Ale (Oud Bruin) List Commercial Examples
SRM: 15-22 IBU: 20-25 OG: 1.040-74 ABV: 4-8
66
SRM, IBU, OG, ABV Range for: Straight (Unblended) Lambic List Commercial Examples
SRM: 3-7 IBU: 0-10 OG: 1.040-54 ABV: 5-6.5
67
SRM, IBU, OG, ABV Range for: Gueuze List Commercial Examples
SRM: 3-7 IBU: 0-10 OG: 1.040-60 ABV: 5-8
68
SRM, IBU, OG, ABV Range for: Fruit Lambic List Commercial Examples
SRM: 3-7 (varies with fruit) IBU: 0-10 OG: 1.040-60 ABV: 5-7
69
SRM, IBU, OG, ABV Range for: Belgian Blond Ale List commercial examples
SRM: 4-7 IBU: 15-30 OG: 1.062-75 ABV: 6-7.5
70
SRM, IBU, OG, ABV Range for: Belgian Dubbel List commercial examples
SRM: 10-17 IBU: 15-25 OG: 1.062-75 ABV: 6-7.6
71
SRM, IBU, OG, ABV Range for: Belgian Tripel List commercial examples
SRM: 4.5-7 IBU: 20-40 OG: 1.075-85 ABV:7.5-9.5
72
SRM, IBU, OG, ABV Range for: Belgian Golden Strong Ale List commercial examples
SRM: 3-6 IBU: 22-35 OG: 1.070-95 ABV: 7.5-10.5
73
SRM, IBU, OG, ABV Range for: Belgian Dark Strong Ale List commercial examples
SRM: 12-22 IBU: 20-35 OG: 1.075-1.110 ABV: 8-11
74
SRM, IBU, OG, ABV Range for: Old Ale List commercial examples
SRM: 10-22 IBU: 30-60 OG: 1.060-90 ABV: 6-9
75
SRM, IBU, OG, ABV Range for: English Barleywine List commercial examples
SRM: 8-22 IBU: 35-70 OG: 1.080-1.120 ABV: 8-12
76
SRM, IBU, OG, ABV Range for: American Barleywine List commercial examples
SRM: 10-19 IBU: 50-120 OG: 1.080-1.120 ABV:8-12
77
SRM, IBU, OG, ABV Range for: Classic Rauchbier List commercial examples
SRM: 12-22 IBU: 20-30 OG: 1.050-57 ABV: 4.8-6
78
SRM, IBU, OG, ABV Range for: Common Cider List commercial examples
SRM: N/A IBU: N/A OG: 1.045-65 ABV: 5-8
79
SRM, IBU, OG, ABV Range for: Belgian Blond Ale List commercial examples
SRM: 4-7 IBU: 15-30 OG: 1.062-75 ABV: 6-7.5
80
SRM, IBU, OG, ABV Range for: Belgian Dubbel List commercial examples
SRM: 10-17 IBU: 15-25 OG: 1.062-75 ABV: 6-7.6
81
SRM, IBU, OG, ABV Range for: Belgian Tripel List commercial examples
SRM: 4.5-7 IBU: 20-40 OG: 1.075-85 ABV:7.5-9.5
82
SRM, IBU, OG, ABV Range for: Belgian Golden Strong Ale List commercial examples
SRM: 3-6 IBU: 22-35 OG: 1.070-95 ABV: 7.5-10.5
83
SRM, IBU, OG, ABV Range for: Belgian Dark Strong Ale List commercial examples
SRM: 12-22 IBU: 20-35 OG: 1.075-1.110 ABV: 8-11
84
SRM, IBU, OG, ABV Range for: Old Ale List commercial examples
SRM: 10-22 IBU: 30-60 OG: 1.060-90 ABV: 6-9
85
SRM, IBU, OG, ABV Range for: English Barleywine List commercial examples
SRM: 8-22 IBU: 35-70 OG: 1.080-1.120 ABV: 8-12
86
SRM, IBU, OG, ABV Range for: American Barleywine List commercial examples
SRM: 10-19 IBU: 50-120 OG: 1.080-1.120 ABV:8-12
87
Name the tax brewers pay to the Federal Government on each gallon of beer they produce:
Federal Excise Tax
88
Importers of beer sell to what member of the three tier system?
distributor
89
What aspect of beer labeling is most useful in assesing the freshness of beer?
Born on, bottled on, or consume by date.
90
Name two physical or behavioral indications that an individual should not be served additional alcohol.
Slurring, Loud Talking, vomiting, stumbling, ordering a Michelob Ultra
91
Describe the traits of a fresh beer that might make it interesting to save for consumption a year or more after packaging:
High alcohol, intensely flavored, bottle conditioned homebrew
92
Name two thing that retailers can do to ensure the freshness of beer they sell:
Store away from light (particularly sun and fluorescent), temperature control, proper rotation.
93
Device attached to a keg to allow input of gas and output of beer
Coupler
94
Device attached to the server's side of a draft tower for pouring draft beer
Faucet
95
Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty
FOBs
96
The box you might see outside the beer cooler that is supplied with both carbon dioxide and nitrogen gas and has an output labeled "25% CO2"
Gas blender
97
Hose that delivers gas to the keg
Gas line
98
Hose that carries beer from the keg to a nearby wall mounted bracket
Beer line
99
At a specific temperature, proper draft beer system operation depends upon balancing what two elements
Pressure and Volume
100
If the operating temperature of a balanced draft system (cooler and lines) is increased by several degrees, how should gas pressure be changed, if at all? (Assume use of 100% CO2)
It will need to be proportionately increased to maintain proper CO2 levels
101
When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check:
Whether the coupler is attached correctly to the keg, if the keg has beer in it, whether there is CO2 in the tank and if the tank is connected to the keg.
102
When troubleshooting a long-draw system where the taps are pouring foamy beer, what is the first thing you should check and where or how should you check it?
What: Temperature between the keg and the taps Where/how: Check the condensing unit (air-cooled) or the power pack (glycol system) outside the beer cooler
103
When you have checked condensing unit/power pack and determined that they are correct but the beer on one tap still foams, list one other thing you might check
Check the temperature of that ONE keg to determine that it is the correct temperature
104
How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?
Every two weeks
105
What solution at what approximate strength is required for proper routine line cleaning?
Caustic solution at 2%
106
When cleaning a long-draw system system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?
Velocity: 2 gal/min OR ?? feet/sec Time: 15 min
107
What two components of the draft system should be disassembled and manually cleaned each time the system is cleaned?
Coupler and faucet
108
What supplemental cleaning is recommended every third or fourth cleaning of a draft system?
Acid
109
When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?
Water
110
The inside of a wedded beer glass is sprinkled with salt and the salt adheres everywhere except for a half-inch wide band at the middle of the glass. Is this glass "beer clean"?
No
111
Describe features that indicate a beer has been served in a beer clean glass
Bubbles come from the bottom, not the sides of the glass, good head retention and even lacing
112
What is the best way to dry beer glasses and what item or equipment is required?
Upside down on a stainless steel grate or mat to allow proper airflow inside glass
113
Real ale is a natural product brewed using traditional ingredients and left to mature in the ______ from which it is _____ in the pub through a process called secondary \_\_\_\_.
Cask Served Fermentation
114
When a retailer fills a "growler" jug with a screw-on cap, what additional measure is needed to prevent the customer from having potential legal problems during the trip home?
Shrink wrap, or utilizing a "void" tape or sticker over the cap (cannot be the same color as either the bottle or the cap)
115
What two US organizations maintain comprehensive and detailed lists of beer styes, including qualitative descriptions and quantitative data like original gravity and color?
BJCP (Beer Judges Certification Program) and Brewers Association
116
Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?
Original gravity
117
The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name?
International Bittering Units (IBUs)
118
What beer trait do measurements in degrees SRM or degrees EBC represent?
Color
119
Carbonation levels in beer are commonly represented by what measure?
Volumes of CO2
120
The qualitative beer traits represented by the texture and weight of the beer during tasting is known by what name?
Mouthfeel
121
Pale lager created and consumed in Munich
Helles lager
122
Amber lager named for Austrian capital
Vienna Lager
123
Dark German lager style whose name translates as "black"
Schwartzbier
124
Often pale and hoppier variation of a 16P lager associated with Spring
Maibock
125
The style dubbed "liquid bread" created to sustain fasting monks
Dopplebock
126
Specialty lager made from malt dried directly over a wood fire
Rauschbier
127
Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style
Altbier
128
The city of Cologne gives a blonde ale known by what style name
Kolsch
129
Munich beer style known for flavor of 4-vinyl guiacol
Weizen
130
German style known for distinct tartness produced by lactobacillus
Berlinerweiss
131
Of the two sub-categories of European all-malt pilsner (Bohemian and German), which is the often-paler and drier version?
German
132
Brown Trappist or Abbey-style ale around 6 to 7% abv
Dubbel (Chimay Red)
133
Straight, unblended spontaneously fermented wheat-containing ale from Brussels region
Straight Lambic
134
Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale
Gueuze
135
Spontaneously fermented Belgian-style ale aged with cherries
Kriek
136
Strong (\>8% abv) pale Belgian-style ale of monastic origin
Trippel
137
With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium
Flanders
138
Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border
Biere de Garde
139
Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise
Witbier
140
Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes
Saison
141
Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers
Belgian Golden Strong Ales
142
An approx 3.5% abv draught pale ale consumed in British pubs
Standard/Ordinary Bitter
143
English Midlands ale, often dark and nearly always less than 3.5% abv
Mild
144
Dark ale consumed daily by London working classes circa 1750
(Brown) Porter
145
Best-known Irish beer style made with roast barley
Dry Irish Stout
146
Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?
Scottish Ales 60/ Light 70/ Heavy 80/ Export
147
Sub-style of stout made in England using lactose
Sweet stout (sometimes known as milk or cream stouts)
148
Style name used for the strongest stouts
Russian Imperial Stouts
149
Nickname for a stong Scotch ale
Wee Heavy
150
In modern times, style name for stouts made for routine export
Foreign Extra Stout
151
Modern Irish style that is not a stout
Irish Red Ale
152
Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s
India Pale Ale
153
A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv
Standard/Ordinary Bitter
154
English ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging
English Old Ale
155
A beer that contains no roast or black malts and is often the strongest of English ales
English Barleywine
156
Style of dark ale rare in Britain except for a Newcastle export well-known in the US
Northern English Brown Ale
157
Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration
California Common
158
A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures
Cream Ale
159
Similar to American Pale Ale but with slightly more malt character
American Amber Ale
160
Name(s) for stronger, more highly hopped versions of IPA
Imperial/Double IPA
161
Lager made with a grist of 30 to 50 percent corn or rice
American Adjunct Lager
162
Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains
Oatmeal Stout
163
Well-bittered all-malt pale lager
Bohemian Pilsner
164
Often malt-balanced ale with a color between that of amber and stout
Porter
165
Five basic tastes detected by the tongue
Sweet, salty, sour, bitter, umami
166
Other than taste, what other senses contribute during evaluation of beer?
Sight, smell, touch (mouthfeel)
167
What should be avoided for at least 15 minutes before beer evaluation?
Food, sodas, coffee, tea, cigarettes
168
What should the ideal environment for beer tasting be free of?
Aromas, noise and other distractions
169
When tasting beer what might you want to have available for use between beer samples?
Water
170
Once you have swirled the beer in your half-full glass, what pattern of inhalation is best used to assess the aroma of a beer?
Short sniffs, drive by
171
What words might be used to describe the flavors imparted in beer by crystal malt?
Sweet, caramelly flavors
172
What words describe the flavors imparted in beer by roasted barley?
Roasted, bitter, coffee-like flavors
173
What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
Grapefruit and resiny/pine flavors
174
What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?
Spicy, clean, earthy, floral
175
What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?
Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage
176
What common words do beer evaluators use to describe the flavors Dimethyl Sulfide (DMS) compounds produce in beer?
Creamed corn, cooked/rotten vegetables, shell-fish; primarily caused by malt, secondary due to spoilage; accepted in pale lagers (Helles)
177
What common words do beer evaluators use to describe the flavors Acetylaldehyde compounds produce in beer?
Green jolly rancher, green apple, cut grass; primarily caused by removing the yeast from the beer too soon resulting in "green" or too-young beer
178
What common words do beer evaluators use to describe the flavors Acetic Acid compounds produce in beer?
Vinegar, sour, acidic; caused from bacteria
179
What common words do beer evaluators use to describe the flavors Trans-2-nonenal compounds produce in beer?
Papery, waxiness, cardboard, sherry-like; caused from oxidation
180
What ingredient is most likely to be responsible for a cheesy flavor in beer?
Improperly stored hops
181
What common words describe the flavor experienced in an oxidized beer?
Papery, cardboard, shoebox
182
A light-struck beer exhibits an aroma best-described with what common word?
Skunky
183
What word do we use to describe a flavor that is like blood or coins?
Metallic
184
If you get a whiff of something that reminds you of eggs while tasting, what word that designates a chemical element would you most likely use to describe that?
Sulfur
185
At what point in the tasting process are you most likely to notice astringency?
Touch/mouthfeel
186
What are the steps of the tasting process?
Sight, smell, taste, touch (mouthfeel)
187
The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?
Malting
188
Barley comes in two broad types (actually separate species) based on the number of rows of kernals form on the head. What are those two broad types?
Two-row and six-row barley
189
Name two countries where brewing barley is grown:
United States, United Kingdom, Canada
190
Name for two examples of specialty malt
Crystal, Chocolate, Black Patent
191
Using common words, give the range of colors from lightest to darkest found in the malts used by brewers
Pale malt to Black (patent) malt
192
How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?
They must be cooked before being added to allow their starch to gelatinize and therefore render it convertible
193
Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers
Black patent malt
194
In a commercial hop yard, what man-made structrure is used to support the hop plants as they grow?
trellis
195
To ensure that tehy don't decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?
Kilned (dried) and cooled.
196
Name the Washington-state valley best known for hop cultivation
Yakima Valley
197
Name one US state other than Washington that produces hops commercially
Oregon, Idaho
198
Name three European hop producing countries
Germany, Czech Republic, United Kingdom
199
Name a southern hemisphere country that produces hops commercially
New Zealand
200
In order to impart hop aroma in a beer would you add hops at the beginning or near the end of the wort boiling?
End of wort boiling
201
Hop oil contains compounds that contribute to what attributes of beer?
Aroma, bitterness
202
The alpha acids typically constitute what percentage, by weight, of the hops used by brewers? (Give a range)
4% to 12%
203
Some brewers use whole hops, but these days many use a more compressed physical form known as what?
Pellets
204
Name two American hop varieties other than Cascade?
Cenntenial, Columbus, Chinook
205
Name one European hop variety
Fuggles, Goldings (English), Saaz (Noble)
206
What temperature range is beer likely to be in when it is dry hopped
roughly 60 to 70 degrees
207
During fermentation, sugar is converted into what two major chemical products
Alcohol and CO2
208
Compared to ales, lager fermentations are conducted at cooler or warmer temperatures
Cooler
209
A fermenter being held at 68 degrees F is most likely using which of the two major yeast types?
Ale yeast
210
Fruity aromas and flavors are most commonly produced by which of the two major yeast types?
Ale yeast
211
Weizen yeast produce what sorts of flavor attributes in beer?
banana and cloves
212
Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis
Lambic
213
Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?
No
214
Would the flavor attributes contributed by Acetobacter species to be desirable in an outstanding example of Flanders red ale?
Yes (acids and corresponding esters)
215
Name a mineral found in water that may have a desirable effect on beer flavor
calcium, sulfates, carbonates
216
What temperature range is beer likely to be in when it is dry hopped
roughly 60 to 70 degrees
217
During fermentation, sugar is converted into what two major chemical products
Alcohol and CO2
218
Compared to ales, lager fermentations are conducted at cooler or warmer temperatures
Cooler
219
A fermenter being held at 68 degrees F is most likely using which of the two major yeast types?
Ale yeast
220
Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?
No
221
Name a mineral found in water that may have a desirable effect on beer flavor
calcium, sulfates, carbonates
222
To initiate mashing, what gets mixed with malt?
Hot Water
223
What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?
Boiling
224
What are the steps of the brewing process?
Mashing, Vorlauf (recirculation), initiate wort runoff, sparging, boiling, whirlpooling
225
What most commonly get "pitched" in a brewery?
Yeast
226
A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?
Funnel is used for transferring the wort from the boil kettle to the primary fermenter.
227
What stage of the brewing process occurs when a bottom fermented beer is held at 3-5 degrees C (35-41 degrees F) for several weeks in the presence of yeast?
Lagering
228
If a brewer adds gelatin or Isinglass to a beer, what are tehy trying to achieve?
Fining/clarifying
229
Would these ingredients be added before or after primary fermentation?
After primary fermentation
230
What gas do brewery bottling operations try to minimize the presence of inside the sealed bottle?
Oxygen
231
Why do some brewers include yeast in their bottled product?
Yeast eats oxygen which helps improve shelf life and quality of beer, as well as produces CO2 which helps aid in head retention.
232
Name a benefit of pasteurization for the brewer
Longer shelf-life, less likely to be contaminated with bacteria
233
Name a disadvantage of pasteurization for the brewer
Stales beer faster, strips proteins and reduces hot bitterness and malt levels
234
When planning pairings, what should the intensity of a beer be relative to the intensity of the food item it will be paired with?
Equal intensity
235
Give a general example of "resonance" in pairing, listing a general beer flavor and corresponding food flavor.
citric hop aromas and citrus fruit, pepper and vinegar; barrel-aged, vanilla, coconut aromas with most desserts containing vanilla; toasted malt flavors with grilled or roasted meats, toasted nuts, aged cheese
236
In addition to intensity and resonance, what is the third principle of flavor pairing that often plays a role in great beer and food pairings?
Contrasting elements
237
Give two examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.
carbonation - fatty bitterness - sweet maltiness - spicy
238
List three general characteristics of beer that can contrast with food flavors
hop bitterness, roasted malt, carbonation
239
Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors
spicy
240
List three general flavors (for example "honey") found in both beer and food:
chocolate,nutty, toasted, fruity, citrusy, caramel, bready/yeasty
241
What is the most difficult quality of beer to deal with as a cooking ingredient?
Bitterness
242
Pair: Camembert cheese
Brown ale or fruit beer
243
Pair: Cheddar cheese
Brown ale or English Pale Ale or Imperial Stout
244
Pair: Roasted Chicken
Oktoberfest or Vienna Lager or Pale Ale
245
Pair: Grilled Salmon
Belgian Wit or Biere de Garde or Dortmunder style Lager
246
Pair: Cream-based pasta sauce (Alfredo)
Gueuze or Belgian Pale Ale
247
Pair: Chocolate Chip Cookie
Dopplebock or brown ale, Scotch ales or older/barrel aged ales
248
Pair: Carrot Cake with Cream Cheese frosting
Double IPA
249
Pair: Waldorf Salad (apples, walnuts, blue cheese, celery, cream based dressing)
Hoppy Saison (Sorachi Ace), Pale Ale or lighter IPAs
250
Ale Yeast
Saccharomyces Cervisiae
251
Lager Yeast
Saccharomyces Pastorianus (or Uvaum)
252
Ale Brewing Temperatures and Cycle Length
59-77 degrees F for as little as 7 days
253
Lager Brewing Temperatures and Cycle Length
40-55 degrees F for up to several months
254
Ale characteristics
Strong, assertive, more robust in taste
255
Lager characteristics
Smoother, crisper, more subtle in taste and aroma
256
Attenuation
Measure of how much sugar is converted into alcohol during fermentation. Lower attenuation = sweeter beers, higher attenuation = less sweet, higher abv
257
Which of the following is a off-flavor commonly associated with over-sparging?
Astringency
258
