Flavor

Question 1

Malt descriptors

Light Amber Beers

Answer 1

Bread crust, biscuit, graham cracker

Vienna Malt

Question 2

Malt Descriptors

Golden Beers

Answer 2

White bread, wheat bread, cracker

Pale Ale Malt

Question 3

Malt Descriptors

Brown Beers

Answer 3

Nutty, toffee, chocolate

Dark roasted specialty malts

Question 4

Malt Descriptors

Very Pale Beers

Answer 4

Bread dough, water cracker

Pilsner Malt

Question 5

Malt descriptors

Amber Beers

Answer 5

Toast, caramel, pie crust

Munich Malt

Question 6

Malt Descriptors

Black Beers

Answer 6

Roasty, coffee, espresso

Dark roasted specialty malts or grains

Question 7

Why define beer styles?

Answer 7

a. Communicate expectations to consumers
b. Honor Traditions
c. Provide Order to a huge selection

Question 8

Describe

Chocolate Malt

Answer 8

Dark roasted, 350L, bittersweet chocolate and coffee

Question 9

Describe

Black Patent Malt

Answer 9

darkest malt at 500+, roasty burnt, acrid, ash

Question 10

Descriptor

Roasted Barley

Answer 10

Not malted before being roasted, 300-500L, gives stouts their dry roastiness, color, and tan-brown head

Question 11

How are roated specialty malts made?

Answer 11

Drum Roaster and heated to create lots of dark color and roasty flavor

Question 12

How are stewed malts made?

Answer 12

Kilned or drum roasted while still very wet w/o ventilation @ 150* malt is essentially mashed in the kernel, causes sugars in kernel to solidify into unfermentable carmelized dextrins, called Caramel or Crystal Malt, no diastatic power, adds body to beer, flavors of raisin, fig, plum

Question 13

What is Lovibond, SRM, EBC? How do you get EBC number?

Answer 13

Lovibond x 2