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Beer > Day 1 > Flashcards

Day 1 Flashcards

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1
Q

Mention 4 ingredients in beer

A

Water, Barley Malt, Adjuncts, Hops

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2
Q

Why do we mill the malt?

A

To open the husk and break down some f the starch and protein structure

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3
Q

2 different mills for lauter tun, and advandeces

A

Dry milling, wet milling

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4
Q

Mention 2 types of mashing

A

INfusion mashing, and decoction mashing

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5
Q

Describe 4 steps in lautering process

A

first wort, sparging, lust running, spent grain removal

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6
Q

How long does the wort boil and amout of evapuration

A

60 min, 4-10% evap.

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7
Q

What does the wor pool?

A

The wort is moved in circular rotation, wich will make the teacup effect and the solids will gather in the middle

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8
Q

How does we cool the wort?

A

Plate heat exchanger

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9
Q

Why do we aerate the wort?

A

To provide oxygen for the yeast

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10
Q

Top fermenting yest, type and temp.?

A

Ale, higher temp. (14-18 grader)

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11
Q

Bottom fermenting yeast, type and temp.

A

Lager, lower temp (10-14 degrease)

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12
Q

How to get rid of haze, mention 4 methods

A

Kieselghr, membrane filter, coolcrash, PVPP and sillicagel

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13
Q

What does high gravity beer mean?

A

Brew strong beer to dilute later

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14
Q

Mention 4 importent inventions

A

Isolation of yeast, Frindge (cooling system). pasterastion, sacchrometer

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15
Q

What is importen to consider when milling the malt?

A

Too fine grains will make a to compact grainbed in th elauter tun and the water and wort will have a hard tme running througt. To big will make the starch less availeble.

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16
Q

What type of water weere used for pilsner

A

Soft water

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17
Q

What type of water is used for hoppy pale ales

A

Hard water but nonalkaline

18
Q

What do we do today to create consisdency and good quality

A

revershed osmosis

19
Q

What is the different between surface an municipalti water

A

The amount of microorganisms, and more alkaline in surface water beacause of agricultre

20
Q

Why use hops?

A

bitternes, essential olies, tastestbility, antimicrobial

21
Q

What conditions do hops need?

A

min. 13 hour daylight between 25- 30 deagrese

22
Q

What country grows the most hops

A

USA, Germany and China

23
Q

4 ways to add hop

A

Natrual hopleafs, Hoppellets, Hop extracts, Isomerized hop extract

24
Q

What creates suns struck flavour?

A

Iso alpha acids is convertedinto 3-methyl 2- buthen-1-thiol. when struck by the sun

25
Q

Typical hop flavour

A

linalool

26
Q

Where are the bitter and aroma compounds loacated?

A

In the hop cone in the lupulin glands. Only in female hop bines

27
Q

mention 3 types of hoping

A

kettel hoping, late hoping, dry hoping

28
Q

How does hop grow?

A

up and always clockwise

29
Q

Mention 3 types of carbohydrates in malt

A

maltose, matriose, sucrose, fructose, glucose

30
Q

Enzymes and their job?

A

alfa amylase: cleaves starch. beta amylase: cutts maltose

31
Q

Categories of barley

A

2 rows, Spring, malt barley

32
Q

Where is the starch located and where is the enzymes located in barley?

A

starch in endosperm, enzymes in embroy

33
Q

mention the 3 steps in malting process

A
  1. steeping, 2. germanation, 3. kilning
34
Q

Describe steeping

A

barley is covered in water in 24-48 hours, in around 14-18 degrease. water content on 44-46%

35
Q

Describe germanation

A

barley is spread out th germinat, 3-7 days, 14-20 degrease, aeration

36
Q

Descibe kilning

A

barley is dryed, 12-48 hours, 45-85 degrease, ventilation. also roasting if necsarry

37
Q

Hoe is malt color measured?

A

EBC

38
Q

Why add adjuncts?

A

taste stability, degree of fermentation, price, energy savings, traditions

39
Q

what does the gelations tempeture mean? and what is the udfordring?

A

it is the tempeture where the starch takes up water, this is sometimes not the same as for barlay wich can make it difficult

40
Q
A

Beer (3 decks)

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