other bev. gemini Flashcards
What is the lightest colored beer on the SRM scale?
Pale Lager (SRM 2-3) - The SRM (Standard Reference Method) is a scale used to measure the color of beer. Pale lagers have the lowest SRM values, appearing very light yellow.
What is the primary purpose of boiling wort during beer brewing?
Enzyme deactivation, sterilization, hop isomerization, protein coagulation - Boiling wort deactivates enzymes remaining from the malting process, stops fermentation, sterilizes the wort to ensure safety, isomerizes hop alpha acids to extract bitterness and aroma, and coagulates proteins to improve beer clarity.
What does ‘IBU’ stand for in beer?
International Bitterness Units - IBU is a unit used to measure the bitterness level of beer.
The unique fermentation of Lambic beer is caused by what?
Wild yeast present in the air - Lambic beer is a unique style of beer fermented by wild yeast that naturally occurs in the air of a specific region in Belgium.
What does the ‘I’ in IPA beer stand for?
India - IPA stands for India Pale Ale, a style that originated in England when beer was heavily hopped to preserve it for transport to India.
Which primary component of hops contributes to the bitterness of beer?
Alpha acids - Alpha acids in hops are isomerized during the wort boiling process to produce bitterness in beer.
What does the German Beer Purity Law (Reinheitsgebot) regulate?
The ingredients that can be used in beer production (water, barley, hops, yeast) - Enacted in 1516, the Reinheitsgebot dictates that only water, barley malt, hops, and yeast can be used to brew beer in Germany.
What characteristic aroma do yeasts primarily used in wheat beers impart?
Clove and banana - Wheat beer yeasts produce esters during fermentation that result in aromas reminiscent of cloves and bananas.
What is the main difference between Porter and Stout beers?
The degree of roasted malt used - Both Porter and Stout use dark malts, but Stout uses more heavily roasted malts, resulting in a more intense flavor and aroma.
What is ‘Dry Hopping’?
The process of adding hops to beer during fermentation or maturation - Dry hopping is a technique used to add hop aroma and flavor to beer by adding hops during the fermentation or conditioning stages. Little to no bitterness is extracted.
Among sake grades, what does ‘Junmai (純米)’ signify?
Sake made only from rice, koji, and water - Junmai means ‘pure rice’ and indicates that no brewer’s alcohol has been added.
What is a representative rice variety used for sake brewing?
Yamada Nishiki (山田錦) - Yamada Nishiki is one of the most widely used and highest quality rice varieties for sake brewing.
What does ‘Nihonshu-do (日本酒度)’ indicate on a sake label?
The sake’s sweetness or dryness level - Nihonshu-do is a measure of the specific gravity of sake; a negative value indicates sweetness, and a positive value indicates dryness.
What is ‘Koji (麹)’ in the sake brewing process?
Rice inoculated with a mold (Aspergillus oryzae) - Koji plays a crucial role in sake fermentation by producing enzymes needed for the process.
Among methods of serving heated sake, what temperature range does ‘Atsukan (熱燗)’ typically refer to?
50°C (122°F) or higher - Atsukan is a way to serve sake warm, generally referring to temperatures of 50°C and above.
What is the most critical factor for sake storage?
Temperature and light - Sake is very sensitive to high temperatures and direct sunlight, so it is important to store it in a cool, dark place.
What does the term ‘Ginjo-ka (吟醸香)’ describe in sake flavor profiles?
Delicate and floral or fruity aromas - Ginjo-ka is a characteristic aroma found in Ginjo grade sake and above.
What is the significance of water in sake brewing?
It greatly influences the taste and texture of sake - Water is a crucial ingredient in sake, and its type and quality significantly affect the final taste and texture.
What does ‘Muroka (無濾過)’ indicate on a sake label?
Unfiltered sake - Muroka sake is either minimally filtered or unfiltered, allowing it to retain more of the rice’s original flavor and complexity.
What are the traditional vessels used for drinking sake?
Sakazuki (杯) or Tokkuri (徳利) and Ochoko (お猪口) - Sakazuki is a flat cup, while Tokkuri is a flask, and Ochoko is a small cup.
What are the primary grains used in whiskey production?
Barley, rye, corn, wheat, etc. - Whiskey is a distilled spirit made from fermented grains.
What does ‘Single Malt’ mean in Scotch whisky?
Whisky made at a single distillery from 100% malted barley - Single malt showcases the individual character and flavors of a specific distillery.
What are the main types of oak casks used for aging Scotch whisky?
American oak, European oak (Sherry and Bourbon barrels) - The type of oak cask and its previous use significantly impact the color, aroma, and flavor of the whisky.
What is ‘Triple Distillation’, a characteristic of Irish whiskey?
A distillation process involving three distillations - Irish whiskey is typically distilled three times, resulting in a smoother spirit.
What is the primary ingredient in Bourbon whiskey?
Corn (at least 51%) - Bourbon whiskey is produced in the United States and is primarily made from corn.
What is the primary ingredient in Rye whiskey?
Rye (at least 51%) - Rye whiskey uses rye as its primary grain, giving it a spicy flavor profile.
What is a characteristic of Japanese whisky?
Often follows the Scotch whisky style, with a delicate and balanced flavor - Japanese whisky producers often model their techniques after those used in Scotland to create high-quality whiskies.
What is the ‘Angel’s Share’ in whiskey production?
The amount of whiskey that evaporates during aging - The portion of whiskey that is lost to evaporation from the cask during maturation is known as the angel’s share.
What does ‘NAS (No Age Statement)’ mean on a bottle of whiskey?
Whisky that does not have an age declared on the bottle - NAS whiskies blend spirits of various ages to achieve a specific flavor profile.
Among key terms used in whiskey tasting, what does ‘Peat’ refer to?
Smoky aromas derived from the peat used to dry malted barley - This is a characteristic aroma, especially in Scotch whiskies, particularly those from Islay.
What is the main flavoring component in gin?
Juniper berries - Gin is flavored primarily with juniper berries, which give it its distinctive aroma.
What is a key characteristic of the London Dry Gin production method?
All flavoring ingredients are added during the distillation process - London Dry Gin requires all natural plant-derived flavoring agents to be added during distillation.
How does Old Tom Gin differ from London Dry Gin?
It is slightly sweeter - Old Tom Gin has a slightly sweeter taste compared to London Dry Gin.
What are some representative cocktails based on gin?
Gin and Tonic, Martini, Negroni, etc. - Gin is a versatile spirit used as a base for many classic cocktails.
What are the primary raw materials used to produce vodka?
Grains (wheat, rye, barley, corn), potatoes, etc. - Vodka can be made from a variety of fermented and distilled ingredients.
What is the characteristic flavor profile of vodka?
Close to colorless, odorless, and tasteless - High-quality vodka is known for its purity and clean taste.
What is the primary raw material used to produce rum?
Sugarcane or molasses - Rum is made from fermented and distilled sugarcane byproducts like molasses or sugarcane juice.
What is the main difference between White Rum and Dark Rum?
Aging period and aging vessel - White rum is either unaged or aged for a short period, while dark rum is aged in oak casks for a longer time, resulting in a darker color and richer flavor.
What is the primary raw material used to produce tequila?
Blue agave - Tequila is produced in specific regions of Mexico and must be made from blue agave.
What is the main difference between Blanco (Silver) Tequila and Reposado Tequila?
Aging period - Blanco tequila is either unaged or aged for a short period, while Reposado tequila is aged in oak casks for at least two months.
How does Mezcal differ from Tequila?
Production region, types of agave used, roasting method - Mezcal can be produced in a wider range of regions in Mexico using various types of agave and is traditionally roasted in earthen pits.
What is the primary raw material used to produce Cognac?
White wine (primarily Ugni Blanc) - Cognac is made in the Cognac region of France by distilling specific grape varieties of white wine.
What are VS, VSOP, and XO Cognac grades classified based on?
The aging period of the youngest eau-de-vie in the blend - VS (Very Special) requires a minimum of 2 years, VSOP (Very Superior Old Pale) a minimum of 4 years, and XO (Extra Old) a minimum of 10 years of aging.
How does Armagnac differ from Cognac?
Distillation method (single distillation), production region, grape varieties used - Armagnac is primarily distilled once using a continuous still and is produced in the Armagnac region of France from specific grape varieties.
What is the primary raw material used to produce Calvados?
Apples (at least 70%) - Calvados is an apple brandy produced in the Normandy region of France by fermenting and distilling apples.
What is a characteristic of Calvados Domfrontais AOP?
Requires a minimum of 30% pears - Calvados Domfrontais is made using a blend of apples and at least 30% pears.
What is the primary raw material used to produce Sherry?
White wine (primarily Palomino) - Sherry is a fortified wine produced in the Jerez region of Spain.
What is the main difference between Fino Sherry and Oloroso Sherry?
Aging method (presence of flor) - Fino sherry ages under a layer of yeast called flor, which prevents oxidation, while Oloroso sherry ages oxidatively without flor.
What method is used to stop fermentation in the production of Port wine?
Addition of brandy - Port wine production involves adding brandy during fermentation to raise the alcohol level and stop the process, leaving residual sweetness.
What is the unique production process for Madeira wine?
Heating during aging (Estufagem) - Madeira wine undergoes a unique heating process to develop its distinctive flavors.
What is the main characteristic of Vermouth?
Fortified wine flavored with herbs and spices - Vermouth is used in cocktails or served as an aperitif.
What is the primary bittering agent in Suze?
Gentian root - Suze is a French aperitif known for its bitterness derived from gentian root.
What is the primary bittering agent in Dubonnet?
Quinine from cinchona bark - Dubonnet is a fortified wine flavored with herbs and spices, with quinine from cinchona bark providing its characteristic bitterness.
What are the primary bittering and red coloring agents in Campari?
The exact recipe is secret, but it includes herbs, spices, and fruits; cochineal is used for the red color.
What are the main flavoring ingredients in Absinthe?
Artemisia absinthium (wormwood), anise, fennel - Absinthe is a potent spirit with a strong anise flavor and bitterness from wormwood.
What is the main flavoring ingredient in Raki?
Anise - Raki is a traditional Turkish distilled spirit flavored with anise.
What is the main flavoring ingredient in Ouzo?
Anise - Ouzo is a traditional Greek distilled spirit with a prominent anise flavor.
What are the main flavoring ingredients in Sambuca?
Elderflower and anise - Sambuca is an Italian liqueur flavored with elderflower and anise.
What is the main flavoring ingredient in Limoncello?
Lemon zest - Limoncello is a lemon liqueur produced in southern Italy.
What are the main flavoring ingredients in Grand Marnier?
Cognac and orange peel - Grand Marnier is a French liqueur based on Cognac and flavored with orange peel.
What is the main flavoring ingredient in Cointreau?
Orange peel - Cointreau is a French orange liqueur.
What is the main flavoring ingredient in Amaretto?
Apricot kernels or almonds - Amaretto is an Italian almond-flavored liqueur.
What are the main flavoring ingredients in Bénédictine D.O.M.?
27 herbs and spices (exact recipe is secret) - Bénédictine is a French herbal liqueur.
What are the main flavoring ingredients in Chartreuse?
Over 130 herbs and flowers (exact recipe is secret) - Chartreuse is a French liqueur made by Carthusian monks.
What is different about the barley for single pot still Irish whiskey?
It includes both malted and unmalted barley - This combination gives single pot still Irish whiskey its unique texture and flavor.
How long does the cider need to ferment before distillation in Calvados?
Several weeks to months - The cider ferments until it reaches a suitable dryness and alcohol level. Regulations may specify a minimum period.
What does an age indication mean on a bottle of Irish whiskey?
It refers to the age of the youngest whiskey in the blend - For example, a 10-year-old Irish whiskey means the youngest spirit in the blend has been aged for at least 10 years.
When does the process of Saignée take place?
Early in the red or rosé winemaking process - It involves bleeding off some of the juice from the must after a short period of skin contact to concentrate the remaining must.
List these aging vessels with the most O2 exposure to the least: Demi-john, amphora, barrique (I heard demi-muid, should I include that one?)
Amphora, demijohn, barrique, demi-muid - Amphorae, being made of clay, have the highest oxygen permeability. Demi-johns (glass) are less permeable than amphorae. Barriques (small oak barrels) have more oxygen exposure relative to their volume than larger vessels. A demi-muid is larger than a barrique and thus would have the least oxygen exposure relative to its volume among these options.
The poniente wind flows in which direction?
West - Poniente is the Spanish word for a west wind.
What are the two most important steps of the layering process (in horticulture)?
Preparing the base/understock and ensuring good cambial contact between the scion and the understock - The key to successful layering is having a healthy base plant and ensuring the tissues responsible for growth in both the parent plant and the new root system are in close contact.
What are two things that make red wines less prone to oxidation?
Higher tannin levels and lower pH (higher acidity) - Tannins act as antioxidants, and lower pH inhibits microbial activity and slows down oxidation.
List three substyles of the beer style ‘Stout’.
Dry Stout, Oatmeal Stout, Imperial Stout - Stout is a dark, roasted beer style with various substyles.
Among sake grades, what does ‘Daiginjo (大吟醸)’ signify?
Top-grade sake made by polishing the rice grains to 50% or less of their original size - Daiginjo is known for its delicate and complex aromas.
What is ‘Mashing’ in the whiskey production process?
What do tannins do?
Tannins act as antioxidants, and lower pH inhibits microbial activity and slows down oxidation.
List three substyles of the beer style ‘Stout’.
Dry Stout, Oatmeal Stout, Imperial Stout
Stout is a dark, roasted beer style with various substyles.
Among sake grades, what does ‘Daiginjo (大吟醸)’ signify?
Top-grade sake made by polishing the rice grains to 50% or less of their original size
Daiginjo is known for its delicate and complex aromas.
What is ‘Mashing’ in the whiskey production process?
The process of steeping ground malted grains in hot water to extract sugars
Mashing is a crucial step to produce the sugary wort needed for fermentation.
What was ‘Bathtub Gin’ in the history of gin?
Low-quality gin illegally produced during the Prohibition era
It was often made by mixing ingredients in bathtubs.
Which Mexican states are designated as production regions for Tequila?
Specific regions including Jalisco state
Tequila can only be produced in designated regions of Mexico.
Which is the largest and most famous subregion of the Cognac production area?
Grande Champagne
Grande Champagne is considered the premier cru of the Cognac region, producing the highest quality eaux-de-vie.
What are the three main grape varieties used in Sherry production?
Palomino, Pedro Ximénez, Moscatel
These three varieties make up the vast majority of Sherry production.
What is the main difference between ‘Ruby’ and ‘Tawny’ styles of Port wine?
Aging method
Ruby Ports are aged in bottle to retain their red fruit character, while Tawny Ports are aged in oak barrels for extended periods, developing oxidative, nutty flavors.
Briefly describe the four main grape varieties of Madeira wine and their characteristics.
Sercial (dry), Verdelho (medium dry), Bual (medium sweet), Malvasia (sweet)
Each variety has a distinct level of sweetness and acidity.
What are the two main styles of Vermouth?
Dry (white) Vermouth and Sweet (red) Vermouth
Dry vermouth has less sugar, while sweet vermouth is sweeter.
Name two similar style aperitifs that can be substituted for Campari.
Aperol, Cynar
These are both bitter-sweet aperitifs with herbal notes.
What are the three essential herbs that must be used in the production of Absinthe?
Wormwood, anise, fennel
These three herbs form the core flavor profile of absinthe.
Name three other anise-flavored spirits similar in style to Raki.
Ouzo (Greece), Sambuca (Italy), Pastis (France)
These are all distilled spirits flavored with anise seeds.
What are the four main styles of Irish Whiskey?
Single Malt, Single Grain, Blended, Single Pot Still
Each style differs in its production methods and raw materials.
What is a characteristic of the ‘Speyside’ region within Scotch whisky production?
Highest concentration of distilleries, known for producing delicate and fruity whiskies
The Speyside region is the heart of Scotch whisky production.
What is the ‘Sour Mash’ technique in Bourbon whiskey production?
A process where some of the spent mash from a previous fermentation is added to a new mash
This helps control pH and ensures consistency in flavor.
Describe the flavor profile of Rye Whiskey.
Spicy, dry, with a distinct grain character
The high percentage of rye in the mash bill contributes to its characteristic spiciness.
Name two famous Japanese whisky distilleries.
Suntory (Yamazaki, Hakushu), Nikka (Yoichi, Miyagikyo)
These two companies are the pioneers and most renowned producers of Japanese whisky.
What is the purpose of charring the inside of oak barrels for aging whiskey?
To impart color, flavor, and aroma, and to remove undesirable compounds
Charred oak releases vanillin, caramel, and other flavor compounds into the whiskey while also helping to filter out harsh elements.
Name at least three different botanicals used in gin production besides juniper berries.
Coriander seeds, angelica root, orris root, citrus peel, etc.
A wide variety of botanicals contribute to the complex flavor of gin.
Name three gin styles other than London Dry Gin.
Plymouth Gin, Old Tom Gin, American Dry Gin, New Western Dry Gin, etc.
Each style has its own regulations or flavor characteristics.
What is the purpose of ‘Charcoal Filtering’ in vodka production?
To increase purity and smoothness
Charcoal filtration removes impurities and can result in a cleaner, smoother-tasting vodka.
Name at least three countries that are major producers of rum.
Cuba, Jamaica, Barbados, Puerto Rico, Dominican Republic, etc.
Rum is primarily produced in the Caribbean and Latin America.
What does the Tequila grade ‘Añejo’ signify?
Tequila aged in oak barrels for a minimum of one year
Añejo tequila has a deeper and more complex flavor profile due to the longer aging period.
Name at least three different agave varieties used in Mezcal production.
Espadín, Tobalá, Tepextate, Arroqueño, etc.
Unlike tequila, mezcal can be made from a wide variety of agave species.
Name all six subregions of the Cognac production area.
Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires
The terroir of each subregion imparts different characteristics to the Cognac.
What are the three main production areas of Armagnac?
Bas-Armagnac, Ténarèze, Haut-Armagnac
The soil and climate of each region influence the flavor profile of the Armagnac.
What are the categories of apple varieties that can be used in Calvados production?
Sweet, sharp, bittersweet, and bitter apples
Calvados is made from a blend of various apple types to achieve a complex flavor.
What is the ‘Solera System’ used in Sherry production?
A unique aging and blending process where sherries of different vintages are systematically blended
This ensures consistency in quality and style over time.
Name at least three white grape varieties used in Port wine production.
Malvasia Fina, Viosinho, Gouveio, Codega do Larinho, etc.
White Port wines can range from dry to sweet.
Describe two methods of heating Madeira wine during its production.
Estufa (artificial heating) and Canteiro (natural heat)
Estufa involves using tanks with heating coils for a faster process, while Canteiro uses the natural heat of the winery’s attics over a longer period.
Name at least five key herbs and spices used in Vermouth production.
Wormwood, coriander, cinnamon, cloves, orange peel, gentian, etc.
A wide array of botanicals creates the complex flavor of vermouth.
Besides bitterness, what are the main flavor characteristics of Suze?
Slight sweetness and herbal notes
Along with the prominent bitterness from gentian, Suze has a subtle sweetness and a complex herbal aroma.
What is the traditional ingredient that gives Dubonnet its red color?
Cochineal
Cochineal is a natural red dye derived from insects.
What is the typical alcohol by volume (ABV) of Campari?
20.5% to 28% ABV
What is the typical alcohol by volume (ABV) of Absinthe?
45% to 74% ABV
What is the traditional way to serve Raki?
Diluted with water, which turns it milky white
Raki is traditionally mixed with water, causing it to louche (turn cloudy) due to the anise oils.
What is the traditional way to serve Ouzo?
Served with water or ice, often accompanied by meze
Ouzo is a popular aperitif in Greece.
What is the traditional way to serve Sambuca?
Often served with coffee beans that are lit on fire, or chilled straight.
The flaming coffee beans add aroma and visual appeal.
What is the traditional way to serve Limoncello?
Served chilled as an after-dinner digestif
Limoncello is a popular digestif in southern Italy.
What are the three ribbon colors that denote different grades of Grand Marnier?
Red (Cordon Rouge), Yellow (Cordon Jaune), Green (Cordon Vert)
Each ribbon color indicates different types of oranges and aging.
What is the main difference between Cointreau and Triple Sec?
Cointreau is a brand name, while Triple Sec is a category of orange liqueur.
Cointreau is considered a higher quality Triple Sec, using specific types of orange peels for a more refined flavor.
What does ‘amaro’ mean in Italian, as in Amaretto?
Bitter
Amaretto has both sweet and bitter notes.
What does ‘D.O.M.’ stand for in Bénédictine D.O.M.?
Deo Optimo Maximo (To God, most good, most great)
It refers to the liqueur’s supposed Benedictine monastic origins.
What are the two main colors of Chartreuse liqueur, and what are their flavor characteristics?
Green Chartreuse - Intense herbal flavor, high alcohol content; Yellow Chartreuse - Milder, sweeter, lower alcohol content than the green version.
