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.
