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Cicerone Study Flashcards

0
Q

SRM is a measurement of what beer characteristic?

A

Color

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1
Q

What does a “choker line” play in a draft system?

A

Provides resistance to bring the system into balance

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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.

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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.

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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.

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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.

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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

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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

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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

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24
Q

SRM, IBU, OG, ABV Range for: Kolsch List commercial examples

A

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

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25
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

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26
Q

SRM, IBU, OG, ABV Range for: Northern German Altbier List commercial examples

A

SRM: 13-19 IBU: 25-40 OG: 1.046-54 ABV:4.5-5.2

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27
Q

SRM, IBU, OG, ABV Range for: California Common List commercial examples

A

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

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28
Q

SRM, IBU, OG, ABV Range for: Dusseldorf Altbier List commercial examples

A

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

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29
Q

SRM, IBU, OG, ABV Range for: Standard/Ordinary Bitter List commercial examples

A

SRM: 4-14 IBU: 25-35 OG: 1.032-40 ABV: 3.2-3.8

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30
Q

SRM, IBU, OG, ABV Range for: Special/Best/Premium Bitter List commercial examples

A

SRM: 5-16 IBU: 25-40 OG: 1.040-48 ABV: 3.8-4.6

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31
Q

SRM, IBU, OG, ABV Range for: Extra Special/ Strong Bitter List commercial examples

A

SRM: 6-18 IBU: 30-50 OG: 1.048-60 ABV: 4.6-6.2

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32
Q

SRM, IBU, OG, ABV Range for: Scottish Light 60/- List commercial examples

A

SRM:9-17 IBU: 10-20 OG: 1.030-35 ABV: 2.5-3.2

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33
Q

SRM, IBU, OG, ABV Range for: Scottish Heavy 70/- List commercial examples

A

SRM: 9-17 IBU: 10-25 OG: 1.035-40 ABV: 3.2-3.9

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34
Q

SRM, IBU, OG, ABV Range for: Scottish Extra 80/- List commercial examples

A

SRM: 9-17 IBU: 15-30 OG: 1.040-54 ABV: 3.9-5

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35
Q

SRM, IBU, OG, ABV Range for: Irish Red Ale List commercial examples

A

SRM: 9-18 IBU: 17-28 OG: 1.044-60 ABV: 4.6

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36
Q

SRM, IBU, OG, ABV Range for: Strong Scotch Ale List commercial examples

A

SRM: 14-25 IBU: 17-35 OG: 1.070-130 ABV: 6.5-10

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37
Q

SRM, IBU, OG, ABV Range for: American Pale Ale List commercial examples

A

SRM: 5-14 IBU: 30-45 OG: 1.045-60 ABV: 4.5-6.2

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38
Q

SRM, IBU, OG, ABV Range for: American Amber Ale List commercial examples

A

SRM: 10-17 IBU: 25-40 OG: 1.045-60 ABV: 4.5-6.2

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39
Q

SRM, IBU, OG, ABV Range for: American Brown Ale List commercial examples

A

SRM: 18-35 IBU: 20-40 OG: 1.045-60 ABV: 4.3-6.2

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40
Q

SRM, IBU, OG, ABV Range for: (English Brown) Mild List commercial examples

A

SRM: 12-25 IBU: 10-25 OG: 1.030-38 ABV: 2.8-4.5

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41
Q

SRM, IBU, OG, ABV Range for: Southern English Brown List commercial examples

A

SRM: 19-35 IBU: 12-20 OG: 1.033-42 ABV: 2.8-4.1

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42
Q

SRM, IBU, OG, ABV Range for: Northern English Brown List commercial examples

A

SRM: 12-22 IBU: 20-30 OG: 1.040-52 ABV: 4.2-5.4

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43
Q

SRM, IBU, OG, ABV Range for: Brown Porter List commercial examples

A

SRM: 20-30 IBU: 18-35 OG: 1.040-52 ABV: 4-5.4

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44
Q

SRM, IBU, OG, ABV Range for: Robust Porter List commercial examples

A

SRM: 22-35 IBU: 25-50 OG: 1.048-65 ABV: 4.8-6.5

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45
Q

SRM, IBU, OG, ABV Range for: Baltic Porter List commercial examples

A

SRM: 17-30 IBU: 20-40 OG: 1.060-90 ABV: 5.5-9.5

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46
Q

SRM, IBU, OG, ABV Range for: Dry Stout List commercial examples

A

SRM: 25-40 IBU: 30-45 OG: 1.036-50 ABV: 4-5

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47
Q

SRM, IBU, OG, ABV Range for: Sweet Stout List commercial examples

A

SRM: 30-40 IBU: 20-40 OG: 1.044-60 ABV: 4-6

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48
Q

SRM, IBU, OG, ABV Range for: Oatmeal Stout List commercial examples

A

SRM: 22-40 IBU: 25-40 OG: 1.048-65 ABV: 4.2-5.9

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49
Q

SRM, IBU, OG, ABV Range for: Foreign Extra Stout List commercial examples

A

SRM: 30-40 IBU: 30-70 OG: 1.056-75 ABV: 5.5-8

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50
Q

SRM, IBU, OG, ABV Range for: American Stout List commercial examples

A

SRM: 30-40 IBU: 35-75 OG: 1.050-75 ABV: 5-7

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51
Q

SRM, IBU, OG, ABV Range for: Russian Imperial Stout List commercial examples

A

SRM: 30-40 IBU: 50-90 OG: 1.075-115 ABV: 8-12

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52
Q

SRM, IBU, OG, ABV Range for: English IPA List commercial examples

A

SRM: 8-14 IBU: 40-60 OG: 1.050-75 ABV: 5-7.5

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53
Q

SRM, IBU, OG, ABV Range for: American IPA List commercial examples

A

SRM: 6-15 IBU: 40-70 OG: 1.056-75 ABV: 5.5-7.5

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54
Q

SRM, IBU, OG, ABV Range for: Imperial IPA List commercial examples

A

SRM: 8-15 IBU: 60-120 OG: 1.070-1.090 ABV: 7.5-10

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55
Q

SRM, IBU, OG, ABV Range for: Weizen/Weissbier List Commercial Examples

A

SRM: 2-8 IBU: 8-15 OG: 1.044-52 ABV: 4.3-5.6

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56
Q

SRM, IBU, OG, ABV Range for: Dunkelweizen List Commercial Examples

A

SRM: 14-23 IBU: 10-18 OG: 1.044-56 ABV: 4.3-5.6

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57
Q

SRM, IBU, OG, ABV Range for: Weizenbock List Commercial Examples

A

SRM: 12-25 IBU: 15-30 OG: 1.064-90 ABV: 6.5-8

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58
Q

SRM, IBU, OG, ABV Range for: Roggenbier (German Rye) List Commercial Examples

A

SRM: 14-19 IBU: 10-20 OG: 1.046-56 ABV: 4.5-6

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59
Q

SRM, IBU, OG, ABV Range for: Witbier List Commercial Examples

A

SRM: 2-4 IBU: 10-20 OG: 1.044-52 ABV: 4.5-5.5

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60
Q

SRM, IBU, OG, ABV Range for: Belgian Pale Ale List Commercial Examples

A

SRM: 8-14 IBU: 20-30 OG: 1.048-54 ABV: 4.8-55

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61
Q

SRM, IBU, OG, ABV Range for: Saison List Commercial Examples

A

SRM: 5-14 IBU: 20-35 OG: 1.048-65 ABV: 5-7

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62
Q

SRM, IBU, OG, ABV Range for: Biere de Garde List Commercial Examples

A

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.

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63
Q

SRM, IBU, OG, ABV Range for: Berliner Weisse List Commercial Examples

A

SRM: 2-3 IBU: 3-8 OG: 1.028-32 ABV: 2.8-3.8

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64
Q

SRM, IBU, OG, ABV Range for: Flanders Red Ale List Commercial Examples

A

SRM: 10-16 IBU: 10-25 OG: 1.048-57 ABV: 4.6-6.5

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65
Q

SRM, IBU, OG, ABV Range for: Flanders Brown Ale (Oud Bruin) List Commercial Examples

A

SRM: 15-22 IBU: 20-25 OG: 1.040-74 ABV: 4-8

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66
Q

SRM, IBU, OG, ABV Range for: Straight (Unblended) Lambic List Commercial Examples

A

SRM: 3-7 IBU: 0-10 OG: 1.040-54 ABV: 5-6.5

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67
Q

SRM, IBU, OG, ABV Range for: Gueuze List Commercial Examples

A

SRM: 3-7 IBU: 0-10 OG: 1.040-60 ABV: 5-8

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68
Q

SRM, IBU, OG, ABV Range for: Fruit Lambic List Commercial Examples

A

SRM: 3-7 (varies with fruit) IBU: 0-10 OG: 1.040-60 ABV: 5-7

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69
Q

SRM, IBU, OG, ABV Range for: Belgian Blond Ale List commercial examples

A

SRM: 4-7 IBU: 15-30 OG: 1.062-75 ABV: 6-7.5

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70
Q

SRM, IBU, OG, ABV Range for: Belgian Dubbel List commercial examples

A

SRM: 10-17 IBU: 15-25 OG: 1.062-75 ABV: 6-7.6

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71
Q

SRM, IBU, OG, ABV Range for: Belgian Tripel List commercial examples

A

SRM: 4.5-7 IBU: 20-40 OG: 1.075-85 ABV:7.5-9.5

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72
Q

SRM, IBU, OG, ABV Range for: Belgian Golden Strong Ale List commercial examples

A

SRM: 3-6 IBU: 22-35 OG: 1.070-95 ABV: 7.5-10.5

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73
Q

SRM, IBU, OG, ABV Range for: Belgian Dark Strong Ale List commercial examples

A

SRM: 12-22 IBU: 20-35 OG: 1.075-1.110 ABV: 8-11

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74
Q

SRM, IBU, OG, ABV Range for: Old Ale List commercial examples

A

SRM: 10-22 IBU: 30-60 OG: 1.060-90 ABV: 6-9

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75
Q

SRM, IBU, OG, ABV Range for: English Barleywine List commercial examples

A

SRM: 8-22 IBU: 35-70 OG: 1.080-1.120 ABV: 8-12

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76
Q

SRM, IBU, OG, ABV Range for: American Barleywine List commercial examples

A

SRM: 10-19 IBU: 50-120 OG: 1.080-1.120 ABV:8-12

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77
Q

SRM, IBU, OG, ABV Range for: Classic Rauchbier List commercial examples

A

SRM: 12-22 IBU: 20-30 OG: 1.050-57 ABV: 4.8-6

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78
Q

SRM, IBU, OG, ABV Range for: Common Cider List commercial examples

A

SRM: N/A IBU: N/A OG: 1.045-65 ABV: 5-8

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79
Q

SRM, IBU, OG, ABV Range for: Belgian Blond Ale List commercial examples

A

SRM: 4-7 IBU: 15-30 OG: 1.062-75 ABV: 6-7.5

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80
Q

SRM, IBU, OG, ABV Range for: Belgian Dubbel List commercial examples

A

SRM: 10-17 IBU: 15-25 OG: 1.062-75 ABV: 6-7.6

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81
Q

SRM, IBU, OG, ABV Range for: Belgian Tripel List commercial examples

A

SRM: 4.5-7 IBU: 20-40 OG: 1.075-85 ABV:7.5-9.5

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82
Q

SRM, IBU, OG, ABV Range for: Belgian Golden Strong Ale List commercial examples

A

SRM: 3-6 IBU: 22-35 OG: 1.070-95 ABV: 7.5-10.5

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83
Q

SRM, IBU, OG, ABV Range for: Belgian Dark Strong Ale List commercial examples

A

SRM: 12-22 IBU: 20-35 OG: 1.075-1.110 ABV: 8-11

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84
Q

SRM, IBU, OG, ABV Range for: Old Ale List commercial examples

A

SRM: 10-22 IBU: 30-60 OG: 1.060-90 ABV: 6-9

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85
Q

SRM, IBU, OG, ABV Range for: English Barleywine List commercial examples

A

SRM: 8-22 IBU: 35-70 OG: 1.080-1.120 ABV: 8-12

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86
Q

SRM, IBU, OG, ABV Range for: American Barleywine List commercial examples

A

SRM: 10-19 IBU: 50-120 OG: 1.080-1.120 ABV:8-12

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87
Q

Name the tax brewers pay to the Federal Government on each gallon of beer they produce:

A

Federal Excise Tax

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88
Q

Importers of beer sell to what member of the three tier system?

A

distributor

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89
Q

What aspect of beer labeling is most useful in assesing the freshness of beer?

A

Born on, bottled on, or consume by date.

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90
Q

Name two physical or behavioral indications that an individual should not be served additional alcohol.

A

Slurring, Loud Talking, vomiting, stumbling, ordering a Michelob Ultra

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91
Q

Describe the traits of a fresh beer that might make it interesting to save for consumption a year or more after packaging:

A

High alcohol, intensely flavored, bottle conditioned homebrew

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92
Q

Name two thing that retailers can do to ensure the freshness of beer they sell:

A

Store away from light (particularly sun and fluorescent), temperature control, proper rotation.

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93
Q

Device attached to a keg to allow input of gas and output of beer

A

Coupler

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94
Q

Device attached to the server’s side of a draft tower for pouring draft beer

A

Faucet

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95
Q

Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty

A

FOBs

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96
Q

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”

A

Gas blender

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97
Q

Hose that delivers gas to the keg

A

Gas line

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98
Q

Hose that carries beer from the keg to a nearby wall mounted bracket

A

Beer line

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99
Q

At a specific temperature, proper draft beer system operation depends upon balancing what two elements

A

Pressure and Volume

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100
Q

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)

A

It will need to be proportionately increased to maintain proper CO2 levels

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101
Q

When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check:

A

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.

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102
Q

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?

A

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

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103
Q

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

A

Check the temperature of that ONE keg to determine that it is the correct temperature

104
Q

How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?

A

Every two weeks

105
Q

What solution at what approximate strength is required for proper routine line cleaning?

A

Caustic solution at 2%

106
Q

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?

A

Velocity: 2 gal/min OR ?? feet/sec Time: 15 min

107
Q

What two components of the draft system should be disassembled and manually cleaned each time the system is cleaned?

A

Coupler and faucet

108
Q

What supplemental cleaning is recommended every third or fourth cleaning of a draft system?

A

Acid

109
Q

When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?

A

Water

110
Q

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”?

A

No

111
Q

Describe features that indicate a beer has been served in a beer clean glass

A

Bubbles come from the bottom, not the sides of the glass, good head retention and even lacing

112
Q

What is the best way to dry beer glasses and what item or equipment is required?

A

Upside down on a stainless steel grate or mat to allow proper airflow inside glass

113
Q

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 ____.

A

Cask Served Fermentation

114
Q

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?

A

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
Q

What two US organizations maintain comprehensive and detailed lists of beer styes, including qualitative descriptions and quantitative data like original gravity and color?

A

BJCP (Beer Judges Certification Program) and Brewers Association

116
Q

Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?

A

Original gravity

117
Q

The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name?

A

International Bittering Units (IBUs)

118
Q

What beer trait do measurements in degrees SRM or degrees EBC represent?

A

Color

119
Q

Carbonation levels in beer are commonly represented by what measure?

A

Volumes of CO2

120
Q

The qualitative beer traits represented by the texture and weight of the beer during tasting is known by what name?

A

Mouthfeel

121
Q

Pale lager created and consumed in Munich

A

Helles lager

122
Q

Amber lager named for Austrian capital

A

Vienna Lager

123
Q

Dark German lager style whose name translates as “black”

A

Schwartzbier

124
Q

Often pale and hoppier variation of a 16P lager associated with Spring

A

Maibock

125
Q

The style dubbed “liquid bread” created to sustain fasting monks

A

Dopplebock

126
Q

Specialty lager made from malt dried directly over a wood fire

A

Rauschbier

127
Q

Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style

A

Altbier

128
Q

The city of Cologne gives a blonde ale known by what style name

A

Kolsch

129
Q

Munich beer style known for flavor of 4-vinyl guiacol

A

Weizen

130
Q

German style known for distinct tartness produced by lactobacillus

A

Berlinerweiss

131
Q

Of the two sub-categories of European all-malt pilsner (Bohemian and German), which is the often-paler and drier version?

A

German

132
Q

Brown Trappist or Abbey-style ale around 6 to 7% abv

A

Dubbel (Chimay Red)

133
Q

Straight, unblended spontaneously fermented wheat-containing ale from Brussels region

A

Straight Lambic

134
Q

Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale

A

Gueuze

135
Q

Spontaneously fermented Belgian-style ale aged with cherries

A

Kriek

136
Q

Strong (>8% abv) pale Belgian-style ale of monastic origin

A

Trippel

137
Q

With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium

A

Flanders

138
Q

Malt-accented Belgian-style ale that often displays “cellar” notes and originates near the French border

A

Biere de Garde

139
Q

Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise

A

Witbier

140
Q

Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes

A

Saison

141
Q

Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers

A

Belgian Golden Strong Ales

142
Q

An approx 3.5% abv draught pale ale consumed in British pubs

A

Standard/Ordinary Bitter

143
Q

English Midlands ale, often dark and nearly always less than 3.5% abv

A

Mild

144
Q

Dark ale consumed daily by London working classes circa 1750

A

(Brown) Porter

145
Q

Best-known Irish beer style made with roast barley

A

Dry Irish Stout

146
Q

Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?

A

Scottish Ales 60/ Light 70/ Heavy 80/ Export

147
Q

Sub-style of stout made in England using lactose

A

Sweet stout (sometimes known as milk or cream stouts)

148
Q

Style name used for the strongest stouts

A

Russian Imperial Stouts

149
Q

Nickname for a stong Scotch ale

A

Wee Heavy

150
Q

In modern times, style name for stouts made for routine export

A

Foreign Extra Stout

151
Q

Modern Irish style that is not a stout

A

Irish Red Ale

152
Q

Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s

A

India Pale Ale

153
Q

A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv

A

Standard/Ordinary Bitter

154
Q

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

A

English Old Ale

155
Q

A beer that contains no roast or black malts and is often the strongest of English ales

A

English Barleywine

156
Q

Style of dark ale rare in Britain except for a Newcastle export well-known in the US

A

Northern English Brown Ale

157
Q

Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration

A

California Common

158
Q

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

A

Cream Ale

159
Q

Similar to American Pale Ale but with slightly more malt character

A

American Amber Ale

160
Q

Name(s) for stronger, more highly hopped versions of IPA

A

Imperial/Double IPA

161
Q

Lager made with a grist of 30 to 50 percent corn or rice

A

American Adjunct Lager

162
Q

Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains

A

Oatmeal Stout

163
Q

Well-bittered all-malt pale lager

A

Bohemian Pilsner

164
Q

Often malt-balanced ale with a color between that of amber and stout

A

Porter

165
Q

Five basic tastes detected by the tongue

A

Sweet, salty, sour, bitter, umami

166
Q

Other than taste, what other senses contribute during evaluation of beer?

A

Sight, smell, touch (mouthfeel)

167
Q

What should be avoided for at least 15 minutes before beer evaluation?

A

Food, sodas, coffee, tea, cigarettes

168
Q

What should the ideal environment for beer tasting be free of?

A

Aromas, noise and other distractions

169
Q

When tasting beer what might you want to have available for use between beer samples?

A

Water

170
Q

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?

A

Short sniffs, drive by

171
Q

What words might be used to describe the flavors imparted in beer by crystal malt?

A

Sweet, caramelly flavors

172
Q

What words describe the flavors imparted in beer by roasted barley?

A

Roasted, bitter, coffee-like flavors

173
Q

What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?

A

Grapefruit and resiny/pine flavors

174
Q

What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?

A

Spicy, clean, earthy, floral

175
Q

What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?

A

Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage

176
Q

What common words do beer evaluators use to describe the flavors Dimethyl Sulfide (DMS) compounds produce in beer?

A

Creamed corn, cooked/rotten vegetables, shell-fish; primarily caused by malt, secondary due to spoilage; accepted in pale lagers (Helles)

177
Q

What common words do beer evaluators use to describe the flavors Acetylaldehyde compounds produce in beer?

A

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
Q

What common words do beer evaluators use to describe the flavors Acetic Acid compounds produce in beer?

A

Vinegar, sour, acidic; caused from bacteria

179
Q

What common words do beer evaluators use to describe the flavors Trans-2-nonenal compounds produce in beer?

A

Papery, waxiness, cardboard, sherry-like; caused from oxidation

180
Q

What ingredient is most likely to be responsible for a cheesy flavor in beer?

A

Improperly stored hops

181
Q

What common words describe the flavor experienced in an oxidized beer?

A

Papery, cardboard, shoebox

182
Q

A light-struck beer exhibits an aroma best-described with what common word?

A

Skunky

183
Q

What word do we use to describe a flavor that is like blood or coins?

A

Metallic

184
Q

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?

A

Sulfur

185
Q

At what point in the tasting process are you most likely to notice astringency?

A

Touch/mouthfeel

186
Q

What are the steps of the tasting process?

A

Sight, smell, taste, touch (mouthfeel)

187
Q

The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?

A

Malting

188
Q

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?

A

Two-row and six-row barley

189
Q

Name two countries where brewing barley is grown:

A

United States, United Kingdom, Canada

190
Q

Name for two examples of specialty malt

A

Crystal, Chocolate, Black Patent

191
Q

Using common words, give the range of colors from lightest to darkest found in the malts used by brewers

A

Pale malt to Black (patent) malt

192
Q

How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?

A

They must be cooked before being added to allow their starch to gelatinize and therefore render it convertible

193
Q

Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers

A

Black patent malt

194
Q

In a commercial hop yard, what man-made structrure is used to support the hop plants as they grow?

A

trellis

195
Q

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?

A

Kilned (dried) and cooled.

196
Q

Name the Washington-state valley best known for hop cultivation

A

Yakima Valley

197
Q

Name one US state other than Washington that produces hops commercially

A

Oregon, Idaho

198
Q

Name three European hop producing countries

A

Germany, Czech Republic, United Kingdom

199
Q

Name a southern hemisphere country that produces hops commercially

A

New Zealand

200
Q

In order to impart hop aroma in a beer would you add hops at the beginning or near the end of the wort boiling?

A

End of wort boiling

201
Q

Hop oil contains compounds that contribute to what attributes of beer?

A

Aroma, bitterness

202
Q

The alpha acids typically constitute what percentage, by weight, of the hops used by brewers? (Give a range)

A

4% to 12%

203
Q

Some brewers use whole hops, but these days many use a more compressed physical form known as what?

A

Pellets

204
Q

Name two American hop varieties other than Cascade?

A

Cenntenial, Columbus, Chinook

205
Q

Name one European hop variety

A

Fuggles, Goldings (English), Saaz (Noble)

206
Q

What temperature range is beer likely to be in when it is dry hopped

A

roughly 60 to 70 degrees

207
Q

During fermentation, sugar is converted into what two major chemical products

A

Alcohol and CO2

208
Q

Compared to ales, lager fermentations are conducted at cooler or warmer temperatures

A

Cooler

209
Q

A fermenter being held at 68 degrees F is most likely using which of the two major yeast types?

A

Ale yeast

210
Q

Fruity aromas and flavors are most commonly produced by which of the two major yeast types?

A

Ale yeast

211
Q

Weizen yeast produce what sorts of flavor attributes in beer?

A

banana and cloves

212
Q

Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis

A

Lambic

213
Q

Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?

A

No

214
Q

Would the flavor attributes contributed by Acetobacter species to be desirable in an outstanding example of Flanders red ale?

A

Yes (acids and corresponding esters)

215
Q

Name a mineral found in water that may have a desirable effect on beer flavor

A

calcium, sulfates, carbonates

216
Q

What temperature range is beer likely to be in when it is dry hopped

A

roughly 60 to 70 degrees

217
Q

During fermentation, sugar is converted into what two major chemical products

A

Alcohol and CO2

218
Q

Compared to ales, lager fermentations are conducted at cooler or warmer temperatures

A

Cooler

219
Q

A fermenter being held at 68 degrees F is most likely using which of the two major yeast types?

A

Ale yeast

220
Q

Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?

A

No

221
Q

Name a mineral found in water that may have a desirable effect on beer flavor

A

calcium, sulfates, carbonates

222
Q

To initiate mashing, what gets mixed with malt?

A

Hot Water

223
Q

What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?

A

Boiling

224
Q

What are the steps of the brewing process?

A

Mashing, Vorlauf (recirculation), initiate wort runoff, sparging, boiling, whirlpooling

225
Q

What most commonly get “pitched” in a brewery?

A

Yeast

226
Q

A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?

A

Funnel is used for transferring the wort from the boil kettle to the primary fermenter.

227
Q

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?

A

Lagering

228
Q

If a brewer adds gelatin or Isinglass to a beer, what are tehy trying to achieve?

A

Fining/clarifying

229
Q

Would these ingredients be added before or after primary fermentation?

A

After primary fermentation

230
Q

What gas do brewery bottling operations try to minimize the presence of inside the sealed bottle?

A

Oxygen

231
Q

Why do some brewers include yeast in their bottled product?

A

Yeast eats oxygen which helps improve shelf life and quality of beer, as well as produces CO2 which helps aid in head retention.

232
Q

Name a benefit of pasteurization for the brewer

A

Longer shelf-life, less likely to be contaminated with bacteria

233
Q

Name a disadvantage of pasteurization for the brewer

A

Stales beer faster, strips proteins and reduces hot bitterness and malt levels

234
Q

When planning pairings, what should the intensity of a beer be relative to the intensity of the food item it will be paired with?

A

Equal intensity

235
Q

Give a general example of “resonance” in pairing, listing a general beer flavor and corresponding food flavor.

A

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
Q

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?

A

Contrasting elements

237
Q

Give two examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.

A

carbonation - fatty bitterness - sweet maltiness - spicy

238
Q

List three general characteristics of beer that can contrast with food flavors

A

hop bitterness, roasted malt, carbonation

239
Q

Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors

A

spicy

240
Q

List three general flavors (for example “honey”) found in both beer and food:

A

chocolate,nutty, toasted, fruity, citrusy, caramel, bready/yeasty

241
Q

What is the most difficult quality of beer to deal with as a cooking ingredient?

A

Bitterness

242
Q

Pair: Camembert cheese

A

Brown ale or fruit beer

243
Q

Pair: Cheddar cheese

A

Brown ale or English Pale Ale or Imperial Stout

244
Q

Pair: Roasted Chicken

A

Oktoberfest or Vienna Lager or Pale Ale

245
Q

Pair: Grilled Salmon

A

Belgian Wit or Biere de Garde or Dortmunder style Lager

246
Q

Pair: Cream-based pasta sauce (Alfredo)

A

Gueuze or Belgian Pale Ale

247
Q

Pair: Chocolate Chip Cookie

A

Dopplebock or brown ale, Scotch ales or older/barrel aged ales

248
Q

Pair: Carrot Cake with Cream Cheese frosting

A

Double IPA

249
Q

Pair: Waldorf Salad (apples, walnuts, blue cheese, celery, cream based dressing)

A

Hoppy Saison (Sorachi Ace), Pale Ale or lighter IPAs

250
Q

Ale Yeast

A

Saccharomyces Cervisiae

251
Q

Lager Yeast

A

Saccharomyces Pastorianus (or Uvaum)

252
Q

Ale Brewing Temperatures and Cycle Length

A

59-77 degrees F for as little as 7 days

253
Q

Lager Brewing Temperatures and Cycle Length

A

40-55 degrees F for up to several months

254
Q

Ale characteristics

A

Strong, assertive, more robust in taste

255
Q

Lager characteristics

A

Smoother, crisper, more subtle in taste and aroma

256
Q

Attenuation

A

Measure of how much sugar is converted into alcohol during fermentation. Lower attenuation = sweeter beers, higher attenuation = less sweet, higher abv

257
Q

Which of the following is a off-flavor commonly associated with over-sparging?

A

Astringency

258
Q
A

Cicerone (1 decks)

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