Mixology Misc

Question 1

Shandy

Answer 1

Beer topped with 1 oz of 7 up

Question 2

Boiler Maker

Answer 2

Draft beer with shot of whiskey

Question 3

Desperado

Answer 3

Margarita with beer instead of sour mix 
Shake ingredients in shaker and pour over half a class of beer

Question 4

Spritzer

Answer 4

Half wine

Half seltzer

Question 5

Kir

Answer 5

4 oz white wine

Splash of crème de cassis

Question 6

Mimosa

Answer 6

4 oz champaign

2 oz orange juice

Question 7

Flaming Doctor Pepper

Answer 7

Fill shot glass with half vodka and half amaretto
Float Bacardi 151 on top
Light shot on fire and drop into lager

Question 8

Irish Car Bomb

Answer 8

Fill shot with half baileys and half Jameson

Drop into Guinness

Question 9

Lunch box

Answer 9

Prep shot of half orange juice and half amaretto

Drop into lager

Question 10

Beer Making Steps

Answer 10

Mashing: the starches are converted to fermentable sugars

Sparging: extracts the wort, the sugary syrup like substance from the mash

Boiling: increase the concentration of sugar in the wort. Hops can be added here

Fermenting: uses yeast to turn the sugar in the wort to alcohol and co2 creating beer

Packaging: beer is prepped for distribution
Best stored at cool temp and not in sunlight that breaks it down

Question 11

Wine Making Process (vinification)

Answer 11

Crushing: breaks the skins of the harvested grapes releasing the yeast in the skins. This sugary pulp of skins and juice is the ‘must’

Macerating: allows the must to soak in the skins - red- must soak for both ferm, white -macerating is avoided

Pressing: removes any solid matter like stems from the must and juice is pressed out for fermenting

Primary fermenting: converts the sugar into alcohol

Secondary fermenting: converts the malic acid into lactic acid and co2

Bottling: sulfur dioxide is added to kill bacteria and help mature and protects against browning

All wine is stored at Same cool temp
Red is best served around 60 degrees
White is served around 45
Sparkling is served at 40 
Spoils after 3-5 days

Question 12

Red Wines

Answer 12

Cabernet Sauvignon: full bodied taste. Bold grape used, in Bordeaux - good with beef and hard cheese

Sangiovese: medium bodied, grape from Tuscany, dry red wine - like chianti

Pinot Noir: light bodied grape, worlds finest

Zinfandel: full bodied Americas red grape: fruity and ripe

Question 13

White Wine

Answer 13

Pinot Grigio: light bodied taste, dry and crisp

Sauvignon Blanc: medium bodied, native to Bordeaux, good with veggies

White Zinfandel: simple and sweet taste, removes red Zinfandel grapes skins from juice

Chardonnay: full bodied