Good Firkin Beer

Question 1

Cask conditioned beer is often referred to as _____

Answer 1

real ale

Question 2

Cask are kegs made out of ___________ that uses what to dispense beer?

Answer 2

wood, metal (aluminum or stainless steel), or plastic.

Gravity

Question 3

The beer inside is brewed from__________ and is __________

Answer 3

traditional ingredients and is allowed to mature naturally

Question 4

Cask beer is _______ ________ and contains _____ ______.

Answer 4

unfiltered, unpasteurized and contains live yeast

Question 5

The live yeast in the cask beer is continually _______ the beer within the cask

Answer 5

continually conditioning the beer within the cask

Question 6

the live yeast that is continually conditioning the beer within the cask is called

Answer 6

secondary fermentation

Question 7

Secondary fermentation creates

Answer 7

a gentle, natural CO2 carbonation that allows richer malt and hop flavor development versus the standard keg beers

Question 8

Real ale is never served with

Answer 8

extraneous gas and is usually pumped out manually via a beer engine

Question 9

where is “firkin” derived from

Answer 9

a Dutch word meaning vierdekijn

Question 10

what does vierdekijn mean?

Answer 10

fourth

but in the case it means one-fourth the size of a normal barrel of beer

Question 11

what is the normal size of a barrel of beer?

Answer 11

10. 8 US gallons

40. 91 Liters

Question 12

When yeast is added to the ____ it begins the fermentation process by consuming _________ produced _____________________ at this stage the ____ is very active and is also producing ______ ______ that in most cases do not taste very good in a finished beer.

Answer 12

wort
sugar
by malts and releases CO2 and alcohol

the yeast is very active and is also producing other compounds that in most cases do not taste very good in a finished beer

Question 13

Referring to secondary fermentation: Why is it that when the yeast is very active, it does not taste very good in finished beer?

Answer 13

bc different strains of yeast produce different flavors

Question 14

When the yeast production rate slows, the wort particulate, called_______ is separated form the brew

Answer 14

“trub”

Question 15

While some yeast may remain in the brew (________) a second batch if yeast has to be _____ (or added) to kickstart the ________ ______

Answer 15

Real ales are unfiltered
pitched
secondary fermentation

Question 16

This secondary fermentation that is kick-started is a much slower process where …

Answer 16

the yeast are left to metabolize or “clean up” the off flavors in a ,young beer

Question 17

In order for secondary fermentation to be successful, the yeast has to

Answer 17

be alive and well, and therefore real ales are not pasteurized

Question 18

Real ale is a

Answer 18

natural living product.

Question 19

bc real ale is a natural living product then by nature this means that it

Answer 19

has a limited shelf life

Question 20

Once a ________ is tapped on the bar top, one has about ____ to enjoy it at its freshest. after that it..

Answer 20

gravity driven cask beer
one
slowly declines

Question 21

Real ale also needs to be looked after with great care and kept at a certain temperature to _____

Answer 21

enable it to mature and bring out its full flavors for the drinker to enjoy, this is why it cost more

Question 22

Cask tap:

Answer 22

Plastic or brass valve that is driven into the keystone with mallet blows

Question 23

Cask tut:

Answer 23

the stopper in the center of the Shive that is pushed through when a cask is vented.

Question 24

Bung

Answer 24

round cork or plastic stopper used for protecting the inside of empty casks from insects etc.

Question 25

There are two different types of bung

Answer 25

Shive and a keystone

Question 26

Shive:

Answer 26

The large round bung on the top of the cask containing the tut

Question 27

Keystone

Answer 27

A small, round bung on the front of the cask where the tap is driven in

Question 28

Mallet

Answer 28

is a rubber or ash wood headed hammer used to drive in taps and spiles

Question 29

Spile peg:

Answer 29

A wooden peg used for venting a cask and controlling the conditioning process.

Question 30

There are to varieties if spile pegs:

Answer 30

Hard spile and soft spile

Question 31

Hard spike is

Answer 31

a long, thing, non-porous wooden peg used to broach (pierce) the shive he and to prevent natural condition escaping out of the beer

Question 32

Soft spile

Answer 32

short, porous wooden peg used to deliberately allow dissolved CO2 to escape from the beer, and to enable air to enter the cask to replace dispensed beer. These are normally made of bamboo.

Question 33

Stillage

Answer 33

sturdy metal of wooden frame that casks rest on when in use or conditioning

Question 34

Vent

Answer 34

this is the act of broaching (piercing) the shiv, usually done by driving a hard spile through the tut