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WSET Beer L2 - Statera > Ingredients - Learning Outcome #1 > Flashcards

Ingredients - Learning Outcome #1 Flashcards

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1
Q

What type of hop is Hallertauer MittelFrüh

A

A German / Czech hop variety

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2
Q

What type of hop is Tettnanger

A

A German / Czech hop variety

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3
Q

What type of hop is Spalt

A

A German / Czech hop variety

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4
Q

What type of hop is Saaz

A

A German / Czech hop variety

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5
Q

What type of hop is East Kent Goldings

A

A British hop variety

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6
Q

What type of hop is Challenger

A

A British hop variety

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7
Q

What type of hop is Fuggle

A

A British hop variety

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8
Q

What type of hop is Cascade

A

An American hop variety

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9
Q

What type of hop is Chinook

A

An American hop variety

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10
Q

What type of hop is Simcoe

A

An American hop variety

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11
Q

What type of hop is Citra

A

An American hop variety

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12
Q

What type of hop is Amarillo

A

An American hop variety

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13
Q

What type of hop is Mosaic

A

An American hop variety

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14
Q

What type of hop is Nelson Sauvin

A

A New Zealand / Australian hop variety

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15
Q

What type of hop is Motueka

A

A New Zealand / Australian hop variety

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16
Q

What type of hop is Galaxy

A

A New Zealand / Australian hop variety

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17
Q

What are Traditional German and Czech hops noted for?

A

Subtle spicy, floral and herbal aromas such as peppercorn, blossom or mint

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18
Q

What are British hops noted for?

A

Subtle herbal, earthy or fruity aromas, such as green or black tea, earth, cedar, or blackcurrant.

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19
Q

What are American hops noted for?

A

Pronounced citrus, stone fruit or tropical fruit aromas such as grapefruit, orange, peach, pineapple or lychee and notes of resin or pine.

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20
Q

What are New Zealand and Australian hops noted for?

A

tropical fruit, stone fruit, and citrus characters such s passion fruit, gooseberry, grape, peach, or lime.

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21
Q

Where do hop aromas come from

A

They come from the essential oils from the Lupulin gland in the hop cone.

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22
Q

What is a Strig on the hop cone?

A

The Strig is like a stem that attaches the hop cone to the Bine of the hop plant

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23
Q

What are Bracts?

A

Bracts are the green petal-like structures that surround the Lupulin Glands in the hop cone

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24
Q

Between what Latitudes do hops tend to grow?

A

Between 35º and 55º Latitude

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25
Q

What are some factors that would impact the character when growing hops?

A

The same hop variety can be grown successfully in different conditions. Factors that will influence the aroma and character;
-location, soil, slope, sunlight, temperature, and rainfall.

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26
Q

What is important to consider about Hop essential oils?

A

They are highly volatile and will vaporise when added to the boil.

When added early (to the boil) they will add little aroma character.

When at the end or after (the boil) they will add much more aroma character.

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27
Q

What are we referring to with Isomerisation during the boil?

A

Isomerization in the boil is when Alpha acids are converted to iso-alpha acids which will contribute bitterness to the final beer.

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28
Q

Where do Alpha acids come from?

A

They come from the Lupulin gland in the hop cone

29
Q

How do we measure bitterness?

A

Bitterness is measured in IBUs (international bitterness units)
Beer is typically in a range of 1-100 IBUs

30
Q

What is an important consideration after harvesting Hop Cones?

A

Hop cones are dried to avoid rotting and to minimize the vaporization (loss) of Essential oils

31
Q

How are hop cones typically stored after harvest?

A

-Whole hops compressed and baled
-Milled and pressed into pellets
-As hop extracts

They are always kept in oxygen-free packs and refrigerated.

32
Q

Why were hops originally used in brewing?

A

Hops were originally used for antibacterial properties.

33
Q

What is the prize component that hops bring to brewing beer?

A

Hops are prized for the bitterness and aromas they bring.

34
Q

What are four things Yeast produces when consuming sugar during fermentation?

A

-alcohol
-aroma
-carbon dioxide
-heat

35
Q

What do we call ‘adding yeast to wort’?

A

This is referred to as pitching or inoculation

36
Q

What is attenuation?

A

the amount of sugar converted to alcohol by yeast

37
Q

What will the level of attenuation influence?

A

Attenuation will influence the sweetness level of the final beer

With high attenuation, more sugars are consumed by yeast, therefore a dryer final beer

38
Q

What yeast strain is Saccharomyces Cerevisiae

A

Ale yeast

39
Q

What yeast strain is Saccharomyces Pastorianus

A

Lager yeast

40
Q

What is the typical temperature and length of time for a Lager Yeast fermentation?

A

temp - 7-15℃
for 7-14 days

41
Q

What is the typical temperature and length of time for an Ale Yeast fermentation?

A

temp 18-24℃
for 3-5 days

42
Q

Name 6 examples of special Ale Yeasts

A
  • Abbey ale yeast
  • Saison yeast
  • Witbier yeast
  • Weizen yeast
  • British ale yeast
  • American ale yeast
43
Q

Describe the character of Abbey Ale yeast

A

Distinctive fruity aromas (banana, apple, pear, or plum) from esters and spicy aromas (peppercorn or clove) from phenols

44
Q

Describe the character of Saison yeast

A

spicy aromas (white or black pepper) from phenols and fruity aromas (citrus, stone fruit, or pome) from esters

45
Q

Describe the character of Witbier yeast

A

a range of subtle fruity aromas from esters and subtle spicy phenolic notes such as clove

46
Q

Describe the character of Weizen yeast

A

Distinctive spicy notes from phenols (clove) balanced with fruity aromas (banana) from esters

  • German
47
Q

Describe the character of British ale yeast

A

Fruity aromas (apple, pear, or dried fruits) from esters.
They do not produce Phenols.

48
Q

Describe the character of American ale yeast

A

Typical produce low levels of esters and phenols.
They tend to contribute either subtle fruity aromas or no perceptible aroma to the final beer.

49
Q

How many strains of lager yeast are there?

A

There are around 150 strains.

50
Q

What is the German word meaning “to store”

A

Lagern means to store in German.

Lagers traditionally have a long cool maturation, known as Lagering.

See the connection? 😏

51
Q

What is Brett?

A

Brett, short for Brettanomyces, is a yeast.

It can ferment more complex sugars in the wort but tends to ferment these slowly.

52
Q

What character does Brett bring to the final beer?

A

Complex aromas.

Fruity esters like tropical fruit (ripe pineapple) stone fruit (peach) and farmyard notes (hay, horse blanket, earth, leather)

Creates beers with low or imperceptible sweetness.

53
Q

What bacteria is most commonly used in brewing?

A

Lactic Acid Bacteria

54
Q

What character does Lactic Acid bacteria bring to the final beer?

A

Gives acidity to the beer and aromas reminiscent of yoghurt and sour fruits

55
Q

What character does Acetic Acid bring to the final beer?

A

A vinegar-like acidity to the beer.
(Same acid used to make vinegar)

low levels add complexity / excessive levels are undesirable.

56
Q

What does the mineral composition of water affect in beer?

A

Aroma, taste, and mouthfeel

57
Q

Moderate levels of Carbonates and Bicarbonates in the water are desirable for what type of beer production?

A

Good for beers made with dark roasted malts or highly kilned malts.

-Emphasizes malt character.

58
Q

Moderate levels of sulfate ions in the water are desirable for what type of beer production?

A

It will emphasize hop bitterness in the final beer

59
Q

What location is noted for moderately high sulfate ions in the water?

A

Burton upon Trent in the UK.

Therefore, noted for its hop-driven ales.

60
Q

What locations are known for high levels of carbonates and bicarbonates in the water?

A

in London, UK, in Munich, Germany, and in Dublin, Ireland, all have high levels of carbonates and bicarbonates.

Beer styles - Porter, Munich Dunkel, and Irish Stout.

61
Q

Why are grains important in brewing?

A

A sugar source is needed to convert it into alcohol.
Malt (malted grains) provides the sugar.

62
Q

What important components does a barley grain provide for brewing?

A
  • Starch
    to be converted to sugar
  • Enzymes
    to do the conversion
  • Proteins
    nutrients of the yeast
  • polyphenols
    involved in foam creation
63
Q

What are 3 parts of the barley grain?

A
  • Embryo
  • Husk
  • Endosperm
64
Q

What are the enzymes in the Barley Grain?

A

They are naturally occurring catalysts in the grain responsible for the conversion of starch into sugar.

(Catalysts help reactions take place without being changed or used up in the reaction)

65
Q

What 3 things does Malted wheat bring to the final beer?

A
  • Smooth texture
  • Head retention (foam stand)
  • Haziness
66
Q

What 3 things does Malted wheat bring to the final beer?

A
  • Smooth texture
  • Head retention (foam stand)
  • Haziness
67
Q

Define Adjunct

A

A non-malt source of fermentable sugar

68
Q

When a brewery decides on the grain bill, what are three considerstions for the combination?

A

-enzymatic power
-aroma character
-colour

69
Q

What does lactose do as an ingredient for beer production

A

It is an unfermentable sugar (for regular ale or lager yeast) so it will contribute residual sugar to final beer.

WSET Beer L2 - Statera (4 decks)

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