Ingredients Flashcards
Hops grow best between ____&____latitude
35-55
What is the profile for hops grown in Germany?
Low bitterness, lots of aroma, perfumey, peppery, floral and Minty
What is the profile for hops grown in the Czech Republic?
Low bitterness, lots of aroma, floral and spicy
What is the profile for hops grown in Belgium ?
Low bitterness, low aroma, used primarily in historical lambics.
What is the profile for hops grown in Poland?
Woody, spicy, mid to low bitterness and aroma
What is the flavour profile for hops grown in Slovenia?
Similar to the English hop Fuggles, but closer to East Kent Goldings, this is earthier and sweeter.
What is the profile for hops grown in France?
Floral, lemony, close to novel Hallertau / hersbrucher
What is the profile for hops grown in Britain?
Earthy, herbal, woody
What is the flavour profile for hops grown in the USA?
Citrussy, piney, grapefruit, tropical fruits, resinous.
What is the flavour profile for hops grown in Australia / New Zealand?
Tropical fruits
What is the flavour profile for hops grown in Asia?
Sorachi Ace is described as lemony and bubblegum like
What is the Latin name for ale yeast?
Saccharomyces cerevisiae
What is the Latin name for lager yeast?
Saccharomyces Pastorianus
What is the most common wild yeast called?
Brettanomyces
Which words best describe the flavours of Brettanomyces?
Barnyard, horse blanket and goaty.
Which historical styles use Brettanomyces yeast?
Lambics, guezes, American sours, some Saisons and Flanders Reds.
Name some bacterias used in beer?
Pediococcus
Lactobacillus
Acetobacter
What percentage of beer is water?
90-95%
Name some ions found in the water used to brew beer?
Calcium
Magnesium
Sodium
Sulfate
Chloride
Bicarbonate
Which sulphate would you want in high quantities to replicate Burton Pale Ale?
Calcium sulphate
Name some fully fermentable sugars
Dextrose or Glucose
As well as Belgian candi sugar.
Name some highly fermentable sugars
Honey, molasses, agave or Mexican Piloncillo (unrefined sugar cane)
Name non fermentable sugars
Lactose
Fruit was used historically in what styles of beer?
Wheat beers, fruited lambics like krieks framboise.
Belgium whitbeer commonly contains which adjuncts?
Coriander and bitter orange peel
A grain that is too finely milled creates a gluey mash called what?
Stuck mash
What are the primary enzimes that break down fermentable sugars during the mashing process?
Alpha and Beta Amylase.
What temperature is typically used when mashing?
63-68°c
How long is a typical mash?
60 mins
What is the key job of the mashing process?
For the enzymes to break down the starches in the malt kernals to simpler sugars. It’s where the majority of sugar comes from that the yeast will ferment into ethanol and CO2.
Which enzyme favours lower temperatures?
Alpha Amylase
Creating a less fermentable wort. The result of mashing at a higher temperature is a fuller bodied beer.
Which enzyme favours higher temperatures?
Beta Amylase
Resulting in a more highly fermentable mash and ultimately a drier crisper beer.
