other bev. GPT Flashcards
Which is the darkest beer on the SRM scale: Altbier, Leipziger Gose, or Münchner Helles?
Altbier
Altbier typically has a higher SRM (around 11–19), giving it a copper to brown color.
What is the process by which spent grains are washed to extract additional wort?
Sparging
After mashing, hot water is rinsed through the grain bed to extract remaining sugars.
What are Hallertau, Cascade, etc. in brewing?
Hop varieties
They are popular hop strains that impart bitterness and aroma to beer.
Name a top-fermenting beer style traditionally produced in Düsseldorf.
Altbier
‘Alt’ is German for ‘old,’ indicating a traditional top-fermented style.
What does ‘IBU’ stand for in beer terminology?
International Bitterness Units
It measures the bitterness level derived from hops’ alpha acids.
In which stage of brewing does ‘wort boiling’ occur?
After lautering/sparging
The sweet wort is boiled, typically adding hops during the boil.
Which famous Belgian style is spontaneously fermented?
Lambic
Lambic relies on wild yeasts present in the air for fermentation.
Name the primary cereal grain used in the production of Bavarian Hefeweizen.
Wheat
Traditional Hefeweizens contain a high proportion of wheat, giving unique flavors.
What is ‘wort’?
The sugary liquid prior to fermentation
It’s produced by mashing malted grains, providing nutrients for yeast.
Which traditional German beer style is known for its smoked malt flavor?
Rauchbier
Produced notably in Bamberg, using malt dried over beechwood fires.
What does ‘adjunct’ refer to in beer production?
Non-malt ingredients
Corn, rice, or other grains are used alongside barley malt.
What is the typical fermentation temperature range for a lager yeast?
Around 7–15°C
Lagers use bottom-fermenting yeast at cooler temperatures.
Define ‘kraeusen’ in brewing.
The foamy head during active fermentation
It’s the thick foam of yeast and wort proteins that forms on top.
Which beer style is traditionally flavored with coriander and salt?
Gose
A German wheat beer from Leipzig with a tart and salty profile.
What is the role of ‘finings’ in beer?
Clarification
Agents like gelatin or isinglass help remove haze-forming particles.
Which Belgian beer style often includes orange peel and coriander as adjuncts?
Witbier
A Belgian wheat beer known for its citrusy and spicy notes.
What does ‘Reinheitsgebot’ refer to?
The German Beer Purity Law
Historically limited beer ingredients to water, malt, hops, and yeast.
Name two main by-products of alcoholic fermentation in beer.
CO₂ and ethanol
Yeast metabolizes sugars into alcohol and carbon dioxide.
What is ‘diacetyl rest’?
A warm phase toward the end of fermentation to reduce diacetyl
It prevents buttery off-flavors in the final beer.
Which type of beer typically uses a significant percentage of unmalted wheat?
Belgian Witbier
Traditional recipes include a high proportion of raw wheat.
What is ‘bottle conditioning’?
Secondary fermentation in the bottle
Yeast and priming sugar are added to naturally carbonate the beer.
Name the country credited with originating Pilsner.
Czech Republic (Plzeň)
Pilsner Urquell (1842) was the first pale lager of its type.
Which beer style is known for its sourness due to lactobacillus fermentation, often with fruit additions?
Berliner Weisse
A tart, effervescent wheat beer from Berlin.
What is ‘dry hopping’?
Adding hops late in fermentation or during conditioning
Maximizes hop aroma without excessive bitterness.
Which gas blend is commonly used to serve nitro beers like Guinness?
Nitrogen and carbon dioxide (approximately 70:30)
Produces a creamy, tight head and mouthfeel.
What are Hyogo, Niigata, etc. in the context of sake?
Major production prefectures
Places like Hyogo, Niigata, etc. are famous for sake brewing in Japan.
What does ‘BY’ stand for on a sake label?
Brewing Year
It indicates the fiscal year in which the sake was brewed.
Define ‘Koji’ in sake production.
A mold (Aspergillus oryzae)
It converts rice starches to fermentable sugars.
Which rice polishing ratio is required for ‘Ginjo’ sake?
60% or lower
At least 40% of the rice must be milled away.
What is ‘Junmai’ sake?
Pure rice sake
Made only with rice, water, and koji, without added alcohol.
Name the mold used to create koji in sake brewing.
Aspergillus oryzae
Known as koji-kin, it’s essential for saccharification.
What does ‘Nigori’ sake refer to?
A cloudy style
It’s not fully filtered, leaving rice solids suspended.
What is the role of ‘lactic acid’ in sake starter (shubo)?
Creates an acidic environment
It suppresses unwanted bacteria and stabilizes yeast growth.
Which term indicates sake brewed with some added distilled alcohol?
Honjozo
A small amount of brewer’s alcohol is added for style and aroma.
What is ‘Futsu-shu’?
Ordinary sake
Made without special grade requirements; Japan’s ‘table sake.’
Define ‘Nama-zake’.
Unpasteurized sake
Retains fresh, fruity characteristics but is more delicate.
What is the significance of ‘Yamahai’ or ‘Kimoto’ method?
Traditional starter techniques
They allow natural lactic acid bacteria, imparting complex flavors.
What temperature range is typical for ‘Hiyaoroshi’ sake release?
Autumn
A sake pasteurized only once, matured over summer, then bottled in fall.
What is ‘Doburoku’?
A home-style unrefined sake
Roughly filtered, thick, and sweet tasting.
Which regional indication might appear for highly reputed sake from Nada or Fushimi?
Meisho 地名 (famous place name)
Emphasizes notable production areas on the label.
Name the main yeast strain association in Japan for sake.
Kyokai (Brewing Society) yeast
Standardized yeast strains distributed nationwide.
How many times is sake typically pasteurized in standard production?
Usually twice
Once before storage and once before bottling; exceptions exist.
What is ‘Koji-kin’ specifically responsible for in sake?
Saccharification
It breaks down starch into sugars needed for fermentation.
Which style of sake often features a fruity aroma from higher-grade polishing (Ginjo, Daiginjo)?
Ginjo-ka
Banana, melon-like esters are common in Ginjo-level sakes.
Define ‘Moromi’ in sake making.
The main fermentation mash
A mixture of rice, water, koji, and yeast actively fermenting.
What is the ideal serving temperature for most premium Ginjo sake?
Chilled (about 10–15°C)
Preserves delicate fruity aromas and flavors.
Name one method to produce sparkling sake.
Secondary fermentation in bottle
Similar to Champagne, creating natural carbonation.
What is ‘Koji-buai’?
Koji usage ratio
The percentage of total rice that’s turned into koji.
Which water component is crucial for sake brewing and often cited as beneficial in ‘Miyamizu’?
Phosphorus, calcium (minerals)
Essential nutrients for yeast growth.
Define ‘Odori’ in the context of shubo preparation.
The ‘dancing’ phase of yeast proliferation
A vigorous stage where the fermentation foams actively.
What is ‘Shochu’?
A Japanese distilled spirit
Produced from sweet potatoes, barley, rice, etc., using single or multiple distillation.
What does ‘Imo Shochu’ use as its main base ingredient?
Sweet potatoes
Contributes a distinctive earthy sweetness.
Define ‘Kojiko’ in shochu production.
Grains mixed with koji mold
Rice/barley inoculated with koji for saccharification.
Name one region in Japan particularly famous for imo shochu.
Kagoshima
The Satsuma area is well known for sweet potato shochu.
What does ‘Honkaku Shochu’ mean?
Authentic single-distilled shochu
Preserves the raw material’s flavor.
Which type of koji is commonly used for shochu?
White, black, or yellow koji
White and black koji are most prevalent.
What is ‘Moromitori’?
Filtering out the mash
Separates solids from fermented liquid.
Compare ‘Otsu-rui (乙類)’ vs ‘Kou-rui (甲類)’ shochu.
Single-distilled vs continuous-distilled
Otsu-rui retains richer flavors; Kou-rui is cleaner.
Define ‘Satsuma Shochu’.
Sweet potato shochu from Kagoshima
Holds a GI designation (regional specialty).
What is the minimum abv range typically seen for Honkaku Shochu?
Around 25%
Often 25–30%, following Japan’s tax regulations.
Which style of shochu is aged in oak barrels, resembling whisky in color?
Some barley-based types
Oak aging imparts color and a mellow character.
What does ‘Mugi Shochu’ use as its base?
Barley
Known for a lighter, cleaner taste.
What factor often differentiates ‘Kuro Koji’ shochu in flavor?
Higher acidity and umami depth
Black koji fosters robust fermentation.
Name one specialty shochu made with brown sugar from the Amami Islands.
Kokuto Shochu
Uses kokuto (brown sugar) for a distinctive sweetness.
What is ‘Dai-gan shikomi’?
Large-batch fermentation method
Uses bigger vats to process more mash.
Is column-distilled shochu (Kou-rui) typically more or less flavorful than Honkaku (Otsu-rui)?
Less flavorful
Continuous distillation removes more congeners.
What is ‘Genshu’ in shochu context?
Undiluted shochu
Bottled at higher abv without adding water.
What does ‘Maewari’ refer to in shochu service?
Pre-mixing with water
The shochu-water blend rests, creating a smoother taste.
Name a traditional Japanese earthenware pot used to store and age shochu.
Kame (ceramic jar)
Clay vessels help mellow the spirit over time.
What is ‘Aged Shochu’ (Choki jukusei)?
Long-term matured shochu
A minimum of three years for deeper complexity.
Which Shochu is often paired with hot water (oyuwari)?
Imo Shochu
Hot water accentuates sweet potato aroma.
Define ‘koei-bunrui’ labeling in shochu.
A now largely obsolete classification system
Formerly used for tax/grade differentiation.
Why is vacuum distillation sometimes used in shochu?
To distill at lower temperature, preserving softer aromatics
Reduces harsh flavors.
What is ‘kusu’ in the context of awamori (related Okinawan spirit)?
Aged awamori (3+ years)
Kusu indicates extended maturation.
Which Shochu category might a producer label if they blend multiple base materials?
Mixed Shochu (kon-gou)
A blend of single-distilled and continuous-distilled shochu.
What is Korean ‘Soju’?
Primarily a diluted spirit
High-proof ethanol from rice/tapioca, then watered down to ~16–20% abv.
Name a famous region in Korea historically linked to soju production.
Andong
Known for traditional single-distilled Andong Soju.
What is the typical abv range for commercial mass-produced soju in Korea?
About 16–20%
The trend has been lowering alcohol levels for a milder taste.
Define ‘Andong Soju’.
A traditional pot-stilled soju
Usually ~40% abv, made from rice and nuruk.
Which method differentiates ‘traditional soju’ from ‘modern soju’?
Pot-distillation vs continuous-distillation (dilution)
Traditional soju is single-distilled, modern is mostly diluted.
Why is sugar or sweetener often added to commercial soju?
To smooth out flavor
Masks sharp bitterness and alcohol notes.
What is ‘Yakju’ in Korean context?
A clear rice wine
Filtered from the mash (takju) to create a refined beverage.
Name a flavor-infused style of soju that became popular in recent years.
Fruit-flavored soju
Grapefruit, peach, etc. became widely popular.
Which institution oversees the legal definition and taxation of soju in Korea?
National Tax Service
They enforce liquor laws and tax regulations.
Compare ABV of Andong Soju vs. standard green-bottle soju.
~40% vs 16–20%
The traditional version is much higher in alcohol.
What is ‘증류식 소주’ label indicating on a Korean soju bottle?
Single-distilled style
Highlights the raw material’s flavor profile.
What is the primary base ingredient for typical Korean ‘green-bottle’ soju?
Neutral spirits (tapioca, etc.)
Rice is often not the main source nowadays.
What does ‘기능성 소주’ refer to?
Soju marketed with health benefits
Often infused with ginseng or herbal extracts.
What is ‘증류식 소주’ label indicating on a Korean soju bottle?
Single-distilled style.
Highlights the raw material’s flavor profile.
What is the primary base ingredient for typical Korean ‘green-bottle’ soju?
Neutral spirits (tapioca, etc.).
Rice is often not the main source nowadays.
What does ‘기능성 소주’ refer to?
Soju marketed with health benefits.
Often infused with ginseng or herbal extracts.
Name a historical reason for the popularity of diluted soju in Korea.
Grain policies and taxation.
Cheaper to mass-produce with imported starch sources.
Which yeast or starter is traditionally used in Korean soju or yakju?
Nuruk.
A mix of molds and bacteria in a wheat or rice cake.
How do producers often reduce fusel oils in modern soju?
Activated charcoal filtration and multi-distillation.
Removes unpleasant flavors and aromas.
Name a premium Korean brand focusing on traditional single-distilled soju methods.
Examples include ‘Habaek’ or ‘Hansan Sogokju.’
Such brands preserve craft methods, though market share is small.
What is the general taste profile of modern ‘Chamisul Fresh’ or similar brands?
Mild, slightly sweet.
Designed for easy drinking with minimal harshness.
Define ‘고도주’ in the context of Korean soju.
High-proof soju (30%+).
Refers to more traditional pot-distilled categories.
What does ‘탈취주정’ imply in industrial soju production?
Deodorized ethanol.
Continuous distillation plus carbon treatment remove most congeners.
Why might older generation prefer ‘잔소주’ (small glass soju) in Korea?
Cultural and cost reasons.
Frequent toasting in small amounts is a longstanding custom.
What is the effect of chilling soju before serving?
Reduces alcohol harshness.
Cold temperature mutes bitterness and heat.
Name a representative dish often paired with Korean soju.
Samgyeopsal (pork belly), jokbal (pigs’ feet), etc.
Fatty foods pair well with soju.
What is ‘소주 칵테일’ (somaek) referring to?
Soju mixed with beer.
A popular “bomb shot” style in Korea.
Which law historically restricted the use of rice in soju production during certain periods?
Grain Management Law.
Prohibited using rice for alcoholic beverages in times of shortage.
What is ‘Baijiu’?
China’s primary distilled spirit.
Made from fermented sorghum (often mixed with other grains) with various aroma types.
Name one famous ‘sauce-aroma’ Baijiu.
Moutai.
From Guizhou province, representing the sauce (jiang) aroma category.
What grain is primarily used for ‘Wuliangye’?
A five-grain blend (sorghum, rice, glutinous rice, wheat, corn).
Gives a complex flavor profile.
Define ‘Daqu’ in Baijiu production.
Large solid starter culture.
Blocks of grain inoculated with microorganisms used to ferment.
Which aroma category does Luzhou Laojiao belong to?
Strong aroma (nongxiang).
Characterized by intense, rich, layered scents.
What is ‘Laobaigan’?
A light-aroma Baijiu brand.
It’s crisp and clean with a subtle flavor profile.
Name the typical ABV range for most Baijiu.
Around 40–60%.
Some styles surpass 50% abv.
What is ‘Jiuqu’?
General term for qu (starter).
Grain-based cakes containing molds and bacteria for fermentation.
Which Baijiu aroma type is often described as having a ‘rice-like’ or ‘light’ profile?
Light aroma (qingxiang).
Fenjiu from Shanxi is a prime example.
Define ‘Pit fermentation’ in Baijiu.
Using subterranean earthen pits.
The mud walls host microorganisms aiding long-term fermentation.
How does ‘Chi-sha Qū’ differ from ‘Bái Qū’?
Red starter vs. white starter.
Different microbial compositions affect flavor.
Which Baijiu style is typically made from a single grain (e.g., rice), especially in southern China?
Rice aroma (mixiang).
Common in areas like Guangxi and Guangdong.
What is ‘Solid-State Fermentation’ in Baijiu?
Fermentation with minimal water.
Grain is piled in a pit or container with limited oxygen.
Name a hallmark flavor component in sauce-aroma Baijiu like Moutai.
Compounds like guaiacol, ethyl lactate.
Contributes smoky, fermented bean paste notes.
What is ‘Dong aroma’ Baijiu?
A rare “Dongxiang” style.
Produced by specific distilleries like Guotai Dong with unique fermentation.
Compare ‘Strong aroma’ vs ‘Light aroma’ Baijiu in terms of fermentation pit usage.
Strong aroma uses well-seasoned mud pits, light aroma often simpler or ceramic pits.
Pit environments strongly impact aroma.
Which type of Baijiu uses sorghum as its primary grain?
Most strong-aroma and sauce-aroma Baijiu.
Sorghum is the staple grain in China.
What does ‘Multiple Batch Fermentation’ refer to in Baijiu?
Adding grains in stages over several rounds.
Increases complexity of aroma and flavor.
How long can some high-end Baijiu be aged in earthen pits or ceramic vessels?
Many years or decades.
Mellowing the spirit to add complexity.
Define ‘Blending’ in Baijiu finishing.
Combining different batches/distillates.
Achieves consistent house style and balanced flavor.
What are ‘Tail liquors’ in Baijiu distillation?
The final run with lower alcohol.
Often re-distilled or blended carefully due to off-flavors.
Which region is well-known for producing Moutai?
Guizhou province.
A southwestern Chinese area famous for sauce-aroma Baijiu.
Why is Baijiu commonly consumed at banquets in shot-like servings?
Toasting culture.
Traditional Chinese gatherings feature frequent communal toasts.
What does ‘post-blending stabilization’ achieve in Baijiu?
Harmonizes flavors.
Letting blended spirits rest to integrate aromas.
Name one reason Baijiu can have a very pungent aroma for first-time drinkers?
High levels of esters and volatile compounds.
Extended fermentation and aging develop intense notes.
What is ‘Calvados Domfrontais’?
A Calvados AOP requiring min. 30% pears.
Pear content is mandated in Domfrontais regulations.
How long does the cider need to ferment before distillation in Calvados?
About 6 weeks minimum.
Pays d’Auge law typically requires a set fermentation time.
Define ‘Cognac’ in terms of geography.
Brandy from the Charente region of France.
Protected by strict AOC rules across six crus.
Which grape is primarily used for Cognac?
Ugni Blanc.
High acidity and disease resistance make it ideal.
What does ‘VS’ stand for on Cognac labels?
Very Special.
Must be aged at least 2 years in oak.
Compare ‘Armagnac’ with ‘Cognac’ distillation method.
Armagnac often uses single continuous still, Cognac uses double pot still.
This difference affects final flavor profile.
Name the three sub-regions of Armagnac.
Bas-Armagnac, Ténarèze, Haut-Armagnac.
Each has distinct soil and style characteristics.
What is ‘VSOP’ Cognac?
Very Superior Old Pale.
A minimum of 4 years aging in oak.
Define ‘Hors d’Âge’ in Armagnac.
At least 10 years old.
A premium age designation beyond XO level.
Which wood is traditionally used for Cognac aging?
Limousin or Tronçais oak.
French oak casks are the norm.
What is ‘Brandy de Jerez’?
A Spanish brandy from the Jerez region.
Aged via solera and often uses Airén grape spirit.
Name the main grape used in Pisco production (Peru/Chile).
Quebranta or Moscatel.
Common varieties in Peruvian or Chilean Pisco.
What is the difference between ‘Pisco’ and ‘Pisco Acholado’?
Single-variety vs blended.
Acholado uses multiple grape varieties for complexity.
Define ‘Fine Champagne’ Cognac.
Blend of Grande Champagne + Petite Champagne (min. 50% Grande).
Reflects premier terroir in Cognac.
Which orchard fruit is used for ‘Poire Williams’?
Williams pear.
A pear eau-de-vie known for its intense aroma.
Compare ‘Marc’ vs ‘Fine’ in French brandy terms.
Marc is pomace distillate, Fine is wine distillate.
Marc uses grape solids, Fine uses wine.
What does ‘Années de Vieillissement’ mean on some brandy labels?
Years of aging.
Indicates oak maturation period post-distillation.
Define ‘Grappa’.
Italian pomace brandy.
Distilled from grape skins and seeds leftover after winemaking.
Which solera brandy category typically is the oldest in Brandy de Jerez?
Solera Gran Reserva.
Requires an average age of at least 3 years, often older in practice.
Name the main grape used in Pisco Acholado or Pisco production?
Often Quebranta or Muscat.
Grapes vary by region; multiple varieties are possible.
What is the difference between ‘Pisco’ and ‘Orujo’?
Pisco uses wine distillate, Orujo is pomace-based.
Orujo is Spain’s version of grappa from leftover skins.
Which apple brandy from Normandy uses continuous stills in some areas?
Calvados (some subregions).
Domfrontais can use column stills, while Pays d’Auge mandates pot stills.
What does ‘XO’ indicate for Cognac after 2018 regulation?
Minimum 10 years aging.
It used to be 6 years, but the rule changed.
Define ‘Tresterschnaps’ in Austria.
A pomace brandy akin to grappa.
Made from pressed grape skins.
What does ‘Eau-de-Vie’ literally mean in French?
‘Water of life.’
Clear fruit brandies or spirits are commonly called eau-de-vie.
Name a classic pear-based eau-de-vie from France.
Poire Williams.
Distilled from Williams pears, producing intense aromatics.
Define ‘Framboise Eau-de-Vie’.
Raspberry brandy.
Crafted by fermenting/macerating raspberries, then distilling.
Which fruit is used for ‘Kirsch’?
Cherries.
Typically morello or black cherries for a clear, dry spirit.
Compare ‘Marc de Champagne’ with ‘Kirsch’ style.
Marc uses grape pomace, Kirsch uses cherries.
Different base fruit and flavor profiles.
What is ‘Mirabelle’?
A yellow plum variety.
Used especially in Lorraine, France, to produce a plum eau-de-vie.
Why are many eaux-de-vie bottled clear (unaged)?
To preserve pure fruit aroma.
Oak aging can mask delicate fruit notes.
Define ‘Barrel-aged fruit brandies’ significance.
Some undergo oak aging for added color and complexity.
Pear, apple, or plum brandies can mature in barrels.
Name one Swiss fruit brandy specialty.
Pflümli (plum brandy).
Commonly produced and enjoyed in Switzerland.
Which German term corresponds to fruit brandy (eau-de-vie)?
Obstbrand or Obstler.
Made from apples, pears, or mixed fruits.
What is ‘Himbeergeist’?
Raspberry-infused spirit.
Raspberries are steeped in neutral alcohol, then redistilled.
Compare ‘Poire Williams’ vs ‘Poire Prisonnière’.
Regular pear eau-de-vie vs bottle-grown pear inside the bottle.
The latter is a novelty with a whole pear inside.
Which fruit is ‘Sliwowitz’ made from?
Plums.
Common in Central/Eastern Europe, especially the Balkans region.
Define ‘Calvados’ vs ‘Eau-de-Vie de Pomme’;
Calvados = distilled cider aged in oak, Eau-de-Vie de Pomme = less regulated apple spirit.
Calvados has strict AOC rules.
Why must fruit be high in sugar for eau-de-vie?
Ensures sufficient alcohol potential.
Natural fermentation must reach adequate abv.
What does ‘Williamsbirne’ refer to in Germanic countries?
Williams pear variety.
Same as Poire Williams used in eau-de-vie.
Name a typical abv range for unaged fruit eau-de-vie.
~40–50%.
Enough to capture and preserve aromatic compounds.
Define ‘Quetsch’ in Alsace eau-de-vie context.
A plum (prune) brandy.
Produced in the Alsace region of France.
Compare ‘Liqueur’ vs ‘Eau-de-Vie’ in sugar content.
Liqueur = high sugar, Eau-de-Vie = little to none.
Liqueurs must contain a minimum sugar level.
What is ‘Fidencio’ in the context of fruit brandies?
Not a known eau-de-vie brand.
‘Fidencio’ is actually a mezcal producer; no direct link to fruit brandy.
Describe the typical distillation method for eau-de-vie.
Usually double pot distillation.
Fermented fruit mash is distilled twice for a clean heart cut.
Why might some producers rest clear eau-de-vie in glass demijohns?
Gentle oxidation/settling.
Matures without oak influence, maintaining pure fruit aromas.
What is ‘Vieille Prune’?
An aged plum brandy.
‘Old plum’ brandy matured in barrels for more complexity.
How are ‘berries’ treated differently from ‘stone fruits’ in eau-de-vie production?
Berries often macerated in neutral spirit, stone fruits are fermented.
Each method optimizes flavor extraction.
What is ‘Johns’?
Gentle oxidation/settling.
Matures without oak influence, maintaining pure fruit aromas.
Define ‘Gravenstein Eau-de-Vie’.
An apple eau-de-vie made from Gravenstein apples.
Known for distinctive apple aromatics.
What is the primary quinine (bittering agent) for Suze?
Gentian root.
A French apéritif featuring gentian’s distinct bitterness.
What is the primary quinine for Dubonnet?
Cinchona bark.
A wine-based aperitif sweetened and flavored with quinine.
Define ‘Liqueur’ in EU regulations.
A spirit with at least 100 g/L sugar.
Sweetened, flavored spirits meeting specific sugar content.
Name one orange-flavored liqueur originating from France.
Cointreau (Triple Sec).
Made by steeping/bitter orange peels, then distilling with sugar.
Compare ‘Curaçao’ vs ‘Triple Sec’.
Both orange liqueurs; Curaçao often uses bitter oranges, Triple Sec is a drier style.
They differ in sweetness and origin.
What is ‘Amaretto’ flavored with?
Almond (or apricot kernels).
An Italian liqueur with sweet, nutty notes.
Define ‘Digestif’ vs ‘Aperitif’ liqueurs.
Digestif = after meal, Aperitif = before meal.
Serve for aiding digestion or stimulating appetite.
Which liqueur is made from artichokes in Italy?
Cynar.
A bittersweet herbal liqueur with artichoke as a primary component.
Name a coffee-flavored liqueur from Mexico.
Kahlúa.
Made with coffee, vanilla, and rum base.
What is ‘Pastis’?
A French anise-based spirit.
Clouds when diluted with water, typical of anise liqueurs.
Compare ‘Campari’ vs ‘Aperol’ in bitterness and color.
Campari is more bitter, deeper red; Aperol is milder, orange-hued.
Aperol also has a lower abv.
Which liqueur is derived from honey and herbs in Poland?
Krupnik.
A traditional sweet honey-based Polish liqueur.
Define ‘Bénédictine’.
A French herbal liqueur created in a monastery tradition.
Blends 27 herbs and spices.
What is ‘Grand Marnier’?
A cognac-based orange liqueur.
Cordon Rouge is the classic expression with rich citrus flavor.
Name a popular coconut-flavored liqueur.
Malibu.
A rum-based liqueur sweetened with coconut essence.
What is ‘Fernet-Branca’?
An Italian bitter (amaro).
Contains a strong herbal bitterness, popular as a digestif.
Compare ‘Drambuie’ vs ‘Glayva’ in terms of base spirit.
Both use Scotch whisky, Drambuie includes honey and herbs, Glayva has honey and tangerine flavors.
Both are Scottish whisky liqueurs.
What does ‘Sambuca’ contain as a primary flavor?
Star anise.
An Italian anise liqueur that turns cloudy with water.
Define ‘Kriek liqueur’ in Belgium.
A cherry-flavored liqueur.
Distinct from Kriek beer, though both use cherries.
Which German Kräuterlikör is famously served as an ice-cold shot?
Jägermeister.
Blends 56 herbs/spices and is often chilled.
Name a classic almond-flavored Italian liqueur, besides Amaretto, if any.
Mostly variations of Amaretto.
Amaretto is the main widely known almond-based liqueur.
What is ‘Unicum’?
A Hungarian herbal bitter liqueur.
Produced by Zwack, known for its strong medicinal profile.
Why do herbal liqueurs often have high sugar content?
To balance intense bitterness.
Sugar softens harsh herbal flavors.
Define ‘Cassis’ in liqueur context.
Blackcurrant liqueur.
Also known as Crème de Cassis, used in Kir cocktails.
Which French aperitif uses gentian root and has a pale yellow color, similar to Suze?
Salers or Avèze.
Both are gentian-based bitter apéritifs.
Define ‘Vermouth’ under EU law.
Fortified and aromatized wine containing wormwood.
Must be at least 75% wine base.
What is the main bittering agent in traditional Vermouth?
Artemisia (wormwood).
Gives vermouth its characteristic herbal bitterness.
Compare ‘Dry Vermouth’ vs ‘Sweet Vermouth’ in sugar content.
Dry ~50 g/L or less, Sweet 100–150 g/L or more.
Sweet vermouth is richer and darker in color.
Name an iconic Italian brand of Sweet Vermouth.
Martini & Rossi, Cinzano, or Carpano.
Torino-style vermouth producers.
What does ‘Bianco Vermouth’ indicate?
A white, moderately sweet vermouth.
Falls between Extra Dry and Rosso in sweetness.
Define ‘Americano’ in the context of aromatized wine.
An Italian wine flavored with bitter herbs (quinine).
Cocchi Americano is an example.
What is the base wine typically used in French dry vermouth?
Neutral white wine (often from Piquepoul or similar).
Crisp, acid-driven wines are preferred.
Name a common herb used in vermouth besides wormwood.
Chamomile, vanilla, nutmeg, etc.
Producers guard their specific botanical recipes.
Compare ‘Torino Vermouth’ vs ‘Chambery Vermouth’ style.
Torino (Italy) is richer, sweet; Chambéry (France) is lighter, more floral.
Each region has distinct tradition.
What does ‘fortification’ in vermouth mean?
Adding spirits to boost alcohol.
Brandy or neutral spirit typically raises ABV to ~15–18%.
What is ‘Chinato’?
A flavored wine (e.g. Barolo Chinato).
Quinine and spices are infused into a base DOCG wine.
Define ‘Absinthes’ relation to vermouth.
Different product.
Absinthe is a high-proof spirit with wormwood, while vermouth is wine-based.
Why does ‘French Vermouth’ often taste drier than Italian?
Lower sugar, lighter herb blend.
French styles historically emphasize dryness.
Name a well-known Spanish vermouth region or brand.
Reus in Catalonia (Yzaguirre).
Spain also has a Vermut tradition.
What is ‘Vermouth di Torino’ PGI?
Vermouth made in Turin area, Italy.
Requires Italian wine and Artemisia from Piedmont.
Compare ‘Rosso Vermouth’ vs ‘Bianco Vermouth’ in flavor.
Rosso is sweet and bitter with darker color, Bianco is pale with a medium sweetness.
Different sugar and herb profiles.
What is ‘Carpano Antica Formula’?
A historic sweet vermouth.
Created around 1786, considered the first vermouth recipe.
Define ‘Aperitivo’ in the context of Italian aromatized wines.
A pre-meal drink.
Often bitter or sweet to stimulate appetite.
Which French region is famous for ‘Chambéry’ vermouth?
Savoie (Alps).
Dolin is a known brand from Chambéry.
What is ‘Quinquina’?
A wine flavored with cinchona bark (quinine).
Lillet, Dubonnet, etc. fit into this category.
Why is refrigeration recommended after opening vermouth?
It’s wine-based and oxidizes quickly.
Chilling helps preserve freshness.
Name an example of ‘white quinquina’ besides Cocchi Americano.
Lillet Blanc.
A French aperitif wine with quinine.
Compare ‘Extra Dry Vermouth’ vs ‘Dry Vermouth’.
Extra Dry ~30 g/L sugar or less, Dry up to ~50 g/L.
Strict sugar content differences.
What is ‘Botanicals Maceration’ in vermouth production?
Steeping herbs/spices in wine or spirit.
The infusion is blended back for complexity.
Define ‘Rancio’ note in certain aged vermouth.
Oxidative, nutty aroma.
Comes from extended cask aging.
The poniente wind flows in which direction in Jerez?
From west (Atlantic) to east.
Brings cool, humid air crucial for Sherry’s aging.
Two most important steps of layering process (Solera)?
Saca & Rocío.
Saca removes aged wine; Rocío replenishes with younger wine.
Define ‘Sherry’ in geographic terms.
Fortified wine from Jerez, Andalusia, Spain.
DO-protected region includes Jerez, Sanlúcar, and El Puerto.
What grape is primarily used for Fino Sherry?
Palomino.
Main variety for dry Sherries like Fino or Manzanilla.
Compare ‘Fino’ vs ‘Oloroso’ in aging style.
Fino = biological (under flor), Oloroso = oxidative.
Different fortification levels preserve or eliminate flor.
What is ‘Flor’?
A layer of yeast on wine’s surface.
Protects Fino from oxidation and imparts unique flavors.
Define ‘Manzanilla’ Sherry.
A Fino style from Sanlúcar de Barrameda.
Coastal conditions influence its delicate, salty tang.
What is ‘Amontillado’?
A Sherry that starts under flor then undergoes oxidative aging.
Combines characteristics of Fino and Oloroso.
What is the main sweetening agent for Cream Sherry?
Pedro Ximénez (PX) sweet wine.
Blended for a sweet, creamy profile.
Name the soil type crucial in Jerez vineyards.
Albariza.
A white chalky soil that retains moisture, excellent for Palomino grapes.
What is ‘Palo Cortado’?
A rare Sherry style with Amontillado’s finesse and Oloroso’s body.
Flor disappears early, leading to oxidative development.
Compare ‘Moscatel Sherry’ with ‘Pedro Ximénez Sherry’ in sweetness.
Both are sweet, PX is often denser and sweeter.
Moscatel is more floral, PX is raisiny.
What does ‘VOS’ stand for in Sherry labeling?
Very Old Sherry.
Indicates an average age of 20+ years (VORS is 30+).
Name a typical ABV for Fino Sherry after fortification.
15–15.5%.
Enough to sustain flor but avoid killing it.
What is ‘Cabeceo’?
Blending/shaping Sherry before bottling.
Adjusts sweetness, acidity, and color in final cuvée.
Define ‘Sobretabla’ in Sherry production.
The initial post-fermentation stage.
Newly fortified wine rests to confirm style before solera.
Why might Amontillado have a higher ABV than Fino?
Additional fortification to ~17%.
Flor dies, allowing oxidative aging.
What is ‘En rama’ Sherry?
Minimally filtered or unfiltered Sherry.
Retains more flor-derived complexity.
Name one reason Solera system ensures consistency.
Continuous blending of vintages.
Each bottling contains a fraction of very old wine.
Compare ‘Medium Sherry’ vs ‘Cream Sherry’ in sweetness level.
Medium is moderately sweet, Cream is sweeter and heavier.
Different proportions of sweet wine added.
What is ‘Bodegas’?
Wine cellars in Jerez.
Optimally designed for Sherry’s climate (humidity, temperature).
Define ‘Almacenista’ in Sherry trade.
A small-scale Sherry stockholder/ager.
Supplies larger firms but may not bottle on its own.
Why does ‘biological aging’ require a certain humidity level?
To sustain the flor layer.
Flor thrives in moist conditions typical in Jerez.
Compare ‘Manzanilla Pasada’ vs standard Manzanilla.
A longer-aged Manzanilla, partly oxidative.
Flor thins, adding slight oxidation notes.
What is ‘Fino-Amontillado’?
An intermediate style labeling.
Indicates a Fino in transition to Amontillado.
What is ‘Port’?
A fortified wine from the Douro region of Portugal.
Fermentation is halted by adding grape spirit, preserving residual sugar.
Name the primary grape used in red Port blends.
Touriga Nacional.
Often blended with Touriga Franca, Tinta Roriz, etc.
Compare ‘Ruby Port’ vs ‘Tawny Port’ aging style.
Ruby = bottle-aged, fruitier; Tawny = barrel-aged, oxidative with nutty caramel notes.
Color and flavor differ significantly.
What does ‘LBV’ stand for in Port?
Late Bottled Vintage.
A single-vintage Port aged 4–6 years in wood before bottling.
Define ‘Vintage Port’ requirements.
Single-year declared, aged briefly in oak (2–3 years), then bottled.
Designed for long aging in bottle.
What is ‘White Port’?
A Port made from white grapes.
Styles range from dry to sweet, often used in cocktails.
Name the city where Port is traditionally aged and exported.
Vila Nova de Gaia.
Across the river from Porto, where Port lodges are located.
Compare ‘Colheita Port’ with ‘Vintage Port’.
Both single-year, but Colheita = Tawny style, aged in cask for min. 7 years; Vintage = bottle-aged.
Distinct aging methods.
What is ‘Envelhecido em Garrafa’?
Bottle-aged designation.
Used for LBV or Colheita that’s matured further in bottle.
Define ‘Quinta’ in Douro region.
Vineyard estate/farm.
Single Quinta Ports come from one property.
Why is fortification done relatively early in Port fermentation?
To retain natural grape sugar.
Grape spirit stops fermentation, resulting in sweetness.
What is ‘Envelhecido em Garrafa’?
Bottle-aged designation.
Define ‘Quinta’ in Douro region.
Vineyard estate/farm.
Why is fortification done relatively early in Port fermentation?
To retain natural grape sugar.
Name the high-alcohol spirit typically used for fortifying Port.
Aguardente (~77% abv).
Define ‘Reserva’ in Tawny Port labeling.
Higher-quality base wines with at least 7 years of aging.
Compare ‘Crusted Port’ to LBV.
Crusted is a blend of multiple vintages, bottled unfiltered; LBV is single vintage, aged longer in cask.
What is ‘Sábor do Douro’?
Not an official term.
Name an example of a premium Port house.
Taylor’s, Graham’s, Dow’s, etc.
What does ‘Single Quinta Vintage Port’ indicate?
A Vintage Port from one estate.
What is the color indication of aged Tawny (over 20 years)?
Amber to light brown.
Why might White Port be served chilled or in cocktails?
Crisp fruitiness.
Compare 10-Year Tawny vs 20-Year Tawny.
Both indicate average cask age, 20-year shows more oxidative complexity.
What is ‘Bottle Matured LBV’?
LBV aged in bottle for at least 3 years.
Name the Douro subzones relevant for Port production.
Baixo Corgo, Cima Corgo, Douro Superior.
Define ‘Bagaçeira’ in Portuguese spirits context.
A pomace spirit similar to grappa.
Which glass shape is ideal for tasting Port?
Small wine or ISO tasting glass.
What does ‘Vintage Character Port’ refer to?
A marketing term for premium Ruby blends.
What is ‘Madeira’?
A fortified wine from Madeira Island, Portugal.
Name a noble grape variety of Madeira.
Sercial, Verdelho, Bual, Malvasia.
Compare ‘Estufa’ vs ‘Canteiro’ aging in Madeira.
Estufa = artificial heating, Canteiro = natural barrel aging in warm cellars.
What does ‘Sercial’ style typically taste like?
Very dry, high acidity, nutty/citrus notes.
Define ‘Rainwater Madeira’.
A lighter, medium-dry style.
Name a sweet style of Madeira.
Malvasia (Malmsey).
What is the minimum aging for ‘Finest’ Madeira?
3 years.
Compare ‘Verdelho’ vs ‘Bual’ in sweetness level.
Verdelho ~ medium dry, Bual ~ medium sweet.
What is ‘Tinta Negra’ in Madeira production?
The most widely planted red grape.
Define ‘Estufagem’ process.
Heating wine to 45–50°C for ~3 months.
Which style of Madeira is known as ‘Malvasia’?
Malmsey.
What does ‘Frasqueira’ or ‘Vintage Madeira’ indicate?
Single-vintage, 20+ years in cask.
Why does Madeira withstand oxidation well?
It’s deliberately heat-oxidized in aging.
Name the typical ABV range for Madeira.
~17–22%.
Compare ‘Boal’ vs ‘Malvasia’ in acid-sugar balance.
Boal = medium sweet, Malvasia = full sweet.
Define ‘Canteiro’ aging advantage.
Natural slow maturation.
What is ‘Selecão de Ano’ on Madeira labels?
Same-year selection.
Name one reason Madeira was historically popular in the American colonies?
It survived long sea voyages.
Define ‘Vinho da Roda’ in historical context.
Madeira traveled across the equator twice.
Which grape is used for ‘Terrantez’ Madeira?
The rare Terrantez variety.
Compare ‘Malmsey’ vs ‘Sercial’ in color and sweetness.
Malmsey = darker brown, very sweet; Sercial = pale amber, dry.
What is ‘Bual Madeira’ also known as?
Boal.
Why is ‘Tinta Negra’ sometimes labeled with a specific style (e.g., ‘Tinta Negra - Verdelho style’)?
Indicates sweetness level.
What is ‘Solera’ Madeira?
A limited fractional blending system.
How long must ‘Reserva’ Madeira be aged?
5 years.
What is ‘Marsala’?
A fortified wine from Marsala in Sicily, Italy.
Compare ‘Secco’ vs ‘Dolce’ Marsala.
Secco = up to 40 g/L sugar, Dolce = 100+ g/L sugar.
Define ‘Ambra’ style in Marsala.
Amber-hued Marsala, often with added caramel.
What are the aging designations for Marsala?
Fine (1 yr), Superiore (2 yrs), Superiore Riserva (4 yrs), Vergine/Soleras (5 yrs), Vergine Stravecchio (10 yrs).
Which grapes are used for Oro and Ambra Marsala?
Grillo, Inzolia, Catarratto (white varieties).
Define ‘Vergine’ Marsala.
No sweetening, purely oxidative.
Compare ‘Porto’ vs ‘Marsala’ in base region.
Porto from Portugal’s Douro, Marsala from Sicily.
Name an example of Spanish fortified wine other than Sherry.
Montilla-Moriles or Málaga.
What is ‘Vins Doux Naturels’?
French partially fermented, fortified wines.
Compare ‘Rutherglen Muscat’ vs ‘Tokaji Aszú’ in fortification method.
Rutherglen = partially fermented, brandy-fortified, Tokaji Aszú = not fortified, uses botrytized grapes.
Name a Greek fortified wine.
Mavrodaphne of Patras.
Define ‘Setúbal’ wine from Portugal.
Moscatel de Setúbal.
What does ‘Commandaria’ refer to?
A sweet Cypriot fortified wine.
Why is heat important in Madeira but typically avoided in other fortified wines?
Madeira deliberately undergoes heat aging, others avoid oxidation.
Compare ‘Pineau des Charentes’ vs ‘Floc de Gascogne’ in base spirit.
Pineau uses Cognac, Floc uses Armagnac.
What is ‘Mistelle’?
Unfermented or partially fermented juice + spirit.
Define ‘Soleras’ system in Marsala Vergine.
Fractional blending akin to Sherry.
Name a sweet style of Montilla-Moriles wine.
PX (Pedro Ximénez).
What does ‘Ricadura’ indicate in certain Spanish fortified wines?
Not an official DO term.
Compare ‘Cremovo’ vs ‘Marsala Fine’
Cremovo = Marsala plus egg yolks & sugar, Fine = basic Marsala aged 1 year.
What is ‘Moscatel de Valencia’?
A sweet/fortified wine from Valencia, Spain.
Name the main difference between ‘Passito di Pantelleria’ and Marsala.
Passito = sun-dried grapes (no fortification), Marsala = fortified.
Why might Marsala have a caramel-like flavor?
Caramel may be added in Ambra style or formed by oxidation.
What is ‘Licor de Almendra’?
Almond-flavored liqueur in Spain.
Define ‘Capatosta’ in Italian wine slang, if relevant.
Means ‘stubborn/hardheaded.’
When does the process of Saignee take place?
Early in red wine maceration.
List aging vessels from most O2 exposure to least: Amphora, Barrique, Demi-muid, Demi-john.
Amphora > Barrique (225L) > Demi-muid (600L) > Demi-john (glass).
Two things that make reds less prone to oxidation?
Tannins and anthocyanins (polyphenols).
Define ‘Malolactic Fermentation’ (MLF).
Conversion of malic acid to lactic acid.
Compare ‘Free Run’ vs ‘Press Run’ juice.
Free run = gravity-drained juice, Press run = mechanically pressed.
What is ‘Carbonic Maceration’?
Fermenting whole clusters in a CO₂-rich environment.
Name a key factor for ‘Cold Soak’ in red winemaking.
Enhanced color/aroma extraction.
Define ‘Pigeage’.
Punching down the cap.
Compare ‘Fermentation’ vs ‘Maceration’.
Fermentation = yeast converting sugars to alcohol, Maceration = phenolics extraction from skins.
Why is temperature control crucial in winemaking?
Manages fermentation speed and aroma retention.
What does ‘Lees’ refer to?
Sediment of dead yeast and solids post-fermentation.
Name one reason winemakers use oak barrels.
Micro-oxygenation and flavor addition.
Define ‘Bâtonnage’.
Stirring the lees.
Compare ‘White Winemaking’ vs ‘Red Winemaking’ in pressing timing.
Whites are usually pressed before fermentation, reds are pressed after or during fermentation.
What is ‘Racking’?
Transferring clear wine off sediment.
Define ‘Reverse Osmosis’ in winemaking.
A filtration method removing alcohol or impurities.
What does ‘Punching Down’ achieve in red wine fermentation?
Submerges skins, promoting color/tannin extraction.
Compare ‘Brettanomyces’ vs ‘Lactobacillus’ in wine faults.
Brett gives barnyard/horse sweat notes, Lactobacillus can produce lactic spoilage.
Why do some producers prefer ‘Whole Cluster Fermentation’?
Adds spicy stem tannins, complexity.
What is ‘Sur Lie’ aging?
Leaving wine on its lees after fermentation.
Name one advantage of stainless steel tanks.
Inert environment preventing unwanted flavors.
‘Lactobacillus’ in wine faults.
Brett gives barnyard/horse sweat notes, Lactobacillus can produce lactic spoilage.
Both can be off-flavors if excessive.
Why do some producers prefer ‘Whole Cluster Fermentation’?
Adds spicy stem tannins, complexity.
But stems must be ripe to avoid green flavors.
What is ‘Sur Lie’ aging?
Leaving wine on its lees after fermentation.
Enhances body and develops yeasty flavors.
Name one advantage of stainless steel tanks in modern winemaking.
Precise temperature control and neutral flavor.
Easy cleaning and minimal oxygen exposure.
Define ‘Micro-oxygenation’ technique.
Controlled oxygen injection during aging.
Softens tannins, stabilizes color, can mimic barrel aging.
Compare ‘Fining’ vs ‘Filtering’.
Fining uses agents to precipitate haze, Filtering physically removes particles.
Both clarify and stabilize wine.
What is ‘Orange Wine’?
White grapes fermented on skins.
Develops an amber color and tannic structure akin to red wines.
Why might winemakers do ‘Extended Maceration’ for reds?
Increases color, tannin, and complexity.
Can risk over-extraction if not carefully monitored.
What is the ideal water temperature for brewing most filter coffee?
Around 90–96°C.
Too hot extracts bitterness, too cool under-extracts.
Name one difference between ‘Arabica’ and ‘Robusta’ coffee beans.
Arabica = more complex aroma, lower caffeine; Robusta = higher caffeine, harsher taste.
Arabica typically commands higher prices.
Compare ‘Espresso Roast’ vs ‘Light Roast’ in coffee flavor.
Espresso Roast = deeper, more bitter, Light Roast = brighter acidity, fruity notes.
Roast level drastically changes flavor.
What does ‘Bloom’ refer to in manual coffee brewing?
Initial CO₂ release when hot water contacts fresh grounds.
Creates a foamy crust on top.
Define ‘Single Origin’ coffee.
Beans from a specific region or farm.
Highlights unique terroir and characteristics.
What is ‘Cold Brew’?
Coffee steeped in cold or room temp water for an extended time.
Produces smoother flavor with less acidity/bitterness.
Compare ‘Green Tea’ vs ‘Black Tea’ in oxidation.
Green = unoxidized, Black = fully oxidized.
Processing differences affect color and flavor.
Name a partially oxidized tea category.
Oolong.
Ranges from 10% to 80% oxidation, bridging green and black styles.
What is ‘Matcha’?
Powdered Japanese green tea.
Grown in shade, then stone-ground to a fine powder.
Why might ‘First Flush’ Darjeeling tea be prized?
Delicate aroma and flavor.
Early spring leaf pick yields a subtle, floral profile.
Compare ‘Orthodox’ vs ‘CTC’ tea processing.
Orthodox = gentle leaf rolling, CTC = ‘Crush, Tear, Curl’ for tea bags.
Affects quality, flavor, and brew speed.
What is ‘Pu-erh’ tea?
A post-fermented tea from Yunnan, China.
Undergoes microbial fermentation yielding earthy depth.
Define ‘Tannin’ in tea.
Polyphenolic compounds contributing bitterness/astringency.
Extraction depends on steeping time.
What is ‘Kombucha’?
Fermented tea with bacteria/yeast.
Slightly sour, effervescent beverage made by adding SCOBY to sweet tea.
Compare ‘Spring water’ vs ‘Mineral water’ in typical composition.
Spring water = natural underground source, variable minerals; Mineral water = legally defined consistent mineral content.
They differ in total dissolved solids.
What is ‘Hard Water’?
Water high in calcium, magnesium, etc.
Can create scale in kettles and affect tea/coffee extraction.
Define ‘Distilled Water’ in beverage service.
Pure H₂O with no minerals.
Usually flat in taste, not ideal for direct consumption or brewing.
Name one reason ‘Sparkling Water’ is used in wine service.
Cleanses the palate.
Refreshes taste buds between different wines or courses.
Compare ‘Irish Breakfast Tea’ vs ‘English Breakfast Tea’ in blend composition.
Irish uses more Assam for a robust brew, English can be milder with Ceylon/Kenyan blends.
Subtle differences in strength/flavor.
What is ‘Nitro Coffee’?
Coffee infused with nitrogen gas.
Creates a creamy texture and foamy head, often served cold.
Why might ‘Soft Water’ be preferred for delicate teas?
Fewer minerals to interfere with flavor.
Hard water can accentuate bitterness.
Name a notable tea-growing region in Japan besides Shizuoka.
Uji (Kyoto).
Renowned for matcha and high-quality sencha.
Define ‘Blooming Tea’ (Flowering Tea).
Hand-tied tea leaves around dried flowers.
Unfurls in hot water for a visual effect.
Compare ‘Yerba Mate’ vs ‘Green Tea’ in caffeine and flavor.
Mate = higher caffeine, more herbal/smoky taste; Green tea = moderate caffeine, fresh grassy notes.
Different traditions (South America vs Asia).
What is ‘Tisane’?
Herbal infusion (no Camellia sinensis).
Examples include chamomile, rooibos, mint, etc.
