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Cicerone Exam > Ingredients > Flashcards

Ingredients Flashcards

1
Q

What part of the barley kernel makes it uniquely attractive for use in brewing when compared to a grain like wheat?

A

Plumpness in the husk

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2
Q

The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?

A

Malting

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3
Q

Barley comes in two broad types (actually separate species) based on the number of rows the kernels form on the head. What are those two broad types?

A

two row and six row

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4
Q

Name two countries where brewing barley is grown?

A

Germany, France, England

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5
Q

Crystal and chocolate are names for two examples of what ingredient?

A

Malt

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6
Q

Using common words, give the range of colors from lightest to darkest found in the malts used by brewers: _______________ to ______________

A

Pale Malt, Black Malt

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7
Q

How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?

A

Cooked to gelatinize the starch.

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8
Q

Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers:

A

Malt Roaster

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9
Q

What sort of plant structure (like tree, bush, grass, etc.) do hops grow on?

A

Bine

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10
Q

To ensure that they don’t decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?

A

Dried

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11
Q

Name the Washington-state valley best known for hop cultivation:

A

Yakima

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12
Q

Name three European hop producing countries:

A

Germany, Poland, Slovenia

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13
Q

Name one other US state that produces hops commercially:

A

Oregon

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14
Q

Name a southern hemisphere country that produces hops commercially?

A

New Zealand

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15
Q

In order to impart hop aroma in a beer would you add hops at the beginning or near the end of wort boiling?

A

End

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16
Q

Hop oil contains compounds that contribute to what attributes of beer?

A

Bitterness and Aromatic Complexity

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17
Q

The alpha acids typically constitute what percentage, by weight of the hops used by brewers? (Please give a range)

A

2% (Saaz) to 11.5% (Cascade)

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18
Q

Some brewers use whole hops, but these days many use a more compressed physical form known as what?

A

Pellets

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19
Q

Name two American hop varieties other than Cascade:

A 
Centennial
Columbus
Citra
Chinook
Cluster
Amarillo
Ahtanum
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20
Q

Name two English hop varieties?

A

Golding
Fuggle
Northern Brewer

21
Q

Name one European hop variety?

A

Golding
Saaz
Hallertau
Styria

22
Q

What temperature range is beer likely to be in when it is dry hopped?

A

60-70 degrees F

23
Q

During fermentation, sugar is converted into what two major chemical products?

A

CO2, Alcohol

24
Q

Compared to ales, lager fermentations are conducted at _________________ temperatures.

A

Lower

25
Q

What is the temperate range for brewing lagers? Ales?

A

35-45 degrees F

65-75 degrees F

26
Q

A fermenter being held at 68 deg F is most likely using which of the two major yeast types?

A

Saccharomyces Cerevisiae

27
Q

Fruity aromas and flavors are most commonly produced by which of the two major yeast types?

A

Saccharomyces Cerevisiae

28
Q

A fermenter being held at 35 deg F is most likely using which of the two major yeast types?

A

Saccharomyces Pastorianus

29
Q

Weizen yeast produce what sorts of flavor attributes in beer?

A

Clove and Banana

30
Q

Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis.

A

Flanders Red Ale, Gueze

31
Q

Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?

A

No, it’s a lactic acid bacteria and is not found in APAs.

32
Q

Would the flavor attributes contributed by Acetobacter species be desirable in an outstanding example of Flanders red ale?

A

Yes

33
Q

Name a mineral found in water that may have a desirable effect on beer flavor:

A

Calcium, Dortmunder Export

34
Q 
Please number the following brewing processes from 1 to 5 in the order that they occur during brewing:
Wort Chilling and Aeration
Boiling and Whirlpooling
Mashing and; Lautering
Fermentation and Lagering
Grain Milling
A 
Grain Milling
Mashing and Lautering
Boling and Whirlpooling
Wort Chilling and Aeration
Fermentation and Lagering
35
Q

If the goal is to make a sweeter, richer beer would the wort temperature be higher or lower?

A

Higher

36
Q

To initiate mashing, what gets mixed with malt?

A

Hot Water

37
Q

What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?

A

Rolling Boil

38
Q

What most commonly gets “pitched” in a brewery

A

Yeast

39
Q

A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?

A

Settling Tank, seperating dross from the chilling wort.

40
Q

What stage of the brewing process occurs when a bottom fermented beer is held at 3-5°C (35-41°F) for several weeks in the presence of yeast?

A

Lagering

41
Q

If a brewer adds gelatin or Isinglass to a beer, what are they trying to achieve?

A

Clarity

42
Q

Would gelatin or Isinglass ingredients be added before or after primary fermentation?

A

After

43
Q

What gas do brewery bottling operations try to minimize the presence of inside the sealed bottle?

A

Oxygen

44
Q

Why do some brewers include yeast in their bottled product?

A

Devolops additional flavors through autolysis

45
Q

Do most US-produced kegs contain pasteurized beer?

A

No

46
Q

Name a benefit of pasteurization for a brewer?

A

Less chance of off flavors created by unwanted yeast or bacteria

47
Q

Name a disadvantage of pasteurization for the brewer?

A

Lose of flavor and aromatic complexity

48
Q

Using a commonly used measure of carbonation, list typical values found in various styles of beer. To the best you are able state the beer style, a commercial brand in that style and the carbonation level of that style or brand.

A

Volumes of CO2. Typically range is 2.2 - 2.8.

  • Budwieser 2.6
  • Paulaner Hefewiezen 3.2
  • Lindemans Framboise 1.8

Cicerone Exam (5 decks)

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