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BEER > EXAM 2 > Flashcards

EXAM 2 Flashcards

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0
Q

What beer ingredient actually makes the beer?

A

YEAST

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1
Q

When evaluating a beer, the first thing to do is?

A

SMELL THE BEER

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2
Q

Hops impart what into beer?

A

A) bitterness
B)grassy, citrus, woody flavor depending on the variety
C) a preservative quality
D) ALL OF THE ABOVE!

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3
Q

Daniel Fahrenheit invented what in 1709?

A

The thermometer

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4
Q

Prohibition started with?

A

The 18th amendment

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5
Q

After adjuncts were introduced in US breweries, they realized that adjuncts…?

A

A) lightened up the color of the beer
B) lightened up the body of the beer
C) made he beer cheaper to produce, thus increasing profits
D) ALL OF THE ABOVE

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6
Q

What beer revolutionized the American beer market starting in 1973?

A

MILLER LIGHT

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7
Q

Which produces the most beers?

A

MEGA BREWERY

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8
Q

Pilsen is in what geographic area of Czechoslovakia?

A

BOHEMIA

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9
Q

Since Berliner Weisse is an appellation contrôlée?

A

THIS TYPE OF BEER BREWED COMMERCIALLY OUTSIDE OF BERLIN CANNOT BE CALLED BERLINER WEISSE

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10
Q

Wit beer is?

A

A Belgian spiced wheat ale

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11
Q

Of the following, which is the third step in the brewing process?

A

1) mill the grains
2) mash the grains
* **3) sparge the mash*******
4) boil the wort

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12
Q

The purpose of sparging the mash is to?

A

Remove the sugars from the spent grains

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13
Q

The Weizen in Hefeweizen means?

A

WHEAT

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14
Q

Weizenbock is?

A

High alcohol wheat beer

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15
Q

The alcohol safest to drink in moderation is?

A

Ethanol

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16
Q

Some Belgian ales?

A 
A) are spontaneously fermented 
B) are brewed by monks
C) are brewed with fruit and/or spices 
D) ALL OF THE ABOVE 
Note: Belgians make the most diverse style of beers
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17
Q

Kriek is?

A

Lambic fruited with cherry

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18
Q

Gueuze?

A

Combination of 1, 2, and 3 year old lambic.

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19
Q

Lambic?

A

Is usually sour

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20
Q

A beer hook is?

A

A distinct flavor, aroma, or mouthfeel.

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21
Q

Scottish ales are?

A

Weaker versions of Scotch ales

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22
Q

Barley wine is?

A

A beer of wine strength

23
Q

An action item is vital if?

A

It is life sustaining

24
Q

A bottle of beer that is “on the lees” has?

A

A layer of sediment at the bottom

25
Q

A Brew Pub is?

A

A restaurant that makes its own beer

26
Q

A adjunct is?

A

A) a non-malt source of gem table sugars
B) cheap and tasteless ingredient
C) a part time college professor
D) ALL OF THE ABOVE

27
Q

How many gallons aare in an American barrel of beer?

A

31

28
Q

When evaluating a beer, the first flavor is usually?

A

Sweetness

29
Q

Before hops were in general use, brewers used what to bitter beer?

A

A) bog mettle
B) kelp
C) pine needles
D) ALL OF THE ABOVE

30
Q

Before the advent of beer, humans were?

A

Nomadic

31
Q

Prohibition ended?

A

December 5, 1933

32
Q

Munich is in what geographic area?

A

BAVARIA

33
Q

Hefeweizen translates to?

A

Yeast wheat beer

34
Q

wit beer is?

A

A) Belgian
B) white beer
C) cloudy spiced wheat beer
D) ALL OF THE ABOVE

35
Q

Of the following, which is the last step in the brewing process?

A

1) chill the wort
2) pitch the yeast
3) primary fermentation
4) lagering
* **5) PACKAGING***

36
Q

It is true that?

A

All pilsners are lagers

37
Q

Expected aroma of Hefeweizen?

A 
A)banana
B) clove
C) esters
D) phenols
E) ALL OF THE ABOVE
38
Q

Kristallweizen is not cloudy because?

A

They are filtered

39
Q

Non-malt sources of ferment able sugars are called?

A

Adjuncts

40
Q

Some Belgian ales?

A

A) are bottled with wire and cork
B) are brewed by monks
C) are brewed with fruit and /or spices
D) ALL OF THE ABOVE

41
Q

If the proceeds of a Belgian dubbel become corporate profits the beer is called?

A

Abby

42
Q

Lambic?

A

A) is spontaneously fermented
B) uses hops that canbe up to 3 years old
C) can take up to 3 years to make
D) ALL OF THE ABOVE

43
Q

A food hook is?

A

A distinct aroma, flavor, or mouthfeel

44
Q

Scottish ales are?

A

A) low in hops because the Scotch hate the British
B) weaker versions of Scotch ales
C) lower gravity versions of Scotch ales
D) malt balanced versions of British bitters
E) ALL OF THE ABOVE

45
Q

An 80/- ale is?

A

A Scottish ale with OG = 1.040

46
Q

The first attribute generally considered in beer and food pairing is?

A

The flavor intensity level of the beer and food

47
Q

A action item is vital if?

A

It is life sustaining

48
Q

Woody Allen said?

A

70% of life is showing up

49
Q

Which beer style should be served warmest

A

(Coldest to warmest)

1) pilsner
2) bock
3) bitter
* **4) stout****

50
Q

In which commercial delivery system is beer usually pasteurized?

A

Bottle

51
Q

A “guest” beer in a brewpub is?

A

Another brewery’s beer sold in the brewpub

52
Q

Another way to look at contrast when doing food and beer pairing is?

A

Flavor voids filling

53
Q

A small brew pub has a brewing system of what size?

A

5 barrels

54
Q

British, Scottish, Irish, and Belgian beer production tax systems are based on?

A

Original gravity (OG)

55
Q

When cooking with beer, the chef needs to be most careful about…

A

High hop bitterness beers

BEER (1 decks)

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