Other Liquids Flashcards
What is Bottled in Bond (BiB)?
5 req?
2 Producers?
Bottled in Bond Act of 1897 is a label designation for distilled spirits almost exclusively to American whiskey.
At this time whiskey was typically sold out of barrel, and was regularly adulterated.
- Made by 1 distiller, at a single distillery.
- Produced within 1 season.
- Bottled at precisely 100 proof (50% abv).
- Matured for at least 4 years in wood barrel at a US
bonded warehouse. - won’t contain sugars, colorings or flavorings (cant? –
check)
Old Fitzgerald (wheated), Kentucky Whiskey (Heaven Hill dist.)
Jack Daniels (BIB range)
Bourbon Whiskey Requirements (3)?
Aging req. to be labelled as ‘Kentucky’?
Min. 51% maize plus rye, wheat or malted barley (typically 3 of 4).
Distilled in a continuous still
Matured in charred new oak casks for a minimum 4 years. (190-200L?)
To use the term Kentucky, it must be distilled and matured in Kentucky for a minimum of 1 of these 4 years.
American Rye Whiskey Req (3)
Distilled mainly from a wash containing a minimum of 51% rye.
Continuous still
Aged for a minimum of 2 years in new charred oak barrels. (190-200L?)
America’s oldest continuous working whiskey distillery?
5 additional labels under contract?
Buffalo Trace, 1805, Frankfort, Kentucky. Had a special medicinal dispensation over Prohibition. In addition to their own label Buffalo Trace they also distill & age under contract:
- Blantons
- Eagle Rare
- Old Rip Van Winkle (since 2002, prev. Stitzel-Weller
distillery [dead] stock from 1972. Wheated) - Weller (wheated bourbon, fmr. Stitzel-Weller
distillery also) - George T. Stagg
Which American Spirit mandates sour mash in production?
Tennessee Whiskey
What is The Lincoln County Process and which state/designation does it refer too?
What is a synonym?
1 producer exemption?
Refers to filtering (or steeping in) the new-made spirit through layers of maple charcoal before barrel aging by law for Tennessee Whiskey.
‘Mellowing’
Ironically the only producer exemption is craft distillery Benjamin Prichard – the only remaining distillery in Lincoln County as redistricting placed Jack Daniels distillery in neighbouring Moore County.
Other distilleries also adopt this process such as Kentucky Bourbon Jim Beam.
What is Sour Mash Whisky?
Which style req this?
1 producer?
Sour mash is made by using some of the spent mash from one fermentation to start the next. This will continue the flavour and style.
Tennessee by law must be sour mash.
Makers Mark (Kentucky) is an example of a sour mash whiskey. It is also a “Wheated” mash bill with Corn, Wheat & Barley but no Rye.
Corn Whiskey Req?
80% maize (corn) mash.
Tennessee Whiskey req? (5)
- Must be made in the State of Tennessee
- Sour mash whiskey
- min. 51% corn
- The Lincoln County Process
- matured in new charred oak
Interestingly there is no still specified and no min. aging req although the law states in must be in new oak… a min. of 4 years is common
Name 5 Mexican Spirits made from Succulents?
Tequila DO
Mezcal DO
Bacanora DO (Agave Pacifica)
Raicilla (Jalisco state. Lechuguilla & Puta de mula agave only)
Sotol DO (wild sotol plants aka. Desert spoon)
Define Succulents?
Succulents are plants that are more than normally thickened and fleshy, usually to retain water in arid climates or soil conditions.
Derived from the Latin term sucus meaning juice or sap. The leaves are long and sharp, and their sap is poisonous.
Common misnomer that Agave are related to cacti or aloe. Agave is a kind of succulent. The key difference between the two is that CACTI DO NOT HAVE LEAVES, whereas Agaves have large leaves that have spiny tips.
Mexican Spirit derived from sugarcane?
Charanda DO (similar to rum)
2 synonyms for Blue Agave?
Biggest state of production for Tequila DO?
maguey azul or blue maguey.
Jalisco @ 80% is the biggest of the 5 states.
5 of the 7 Noble Agave species for Mezcal DO production?
Espadín ‘espa-dean’: 7-8 years to mature. Has a high sugar concentration and generally yields larger volumes of spirit than other agave species. 80-90% of all production.
Mexicano: makes full-bodied mezcals, fruity and smoky. Smooth was a touch of anise.
Tepeztate ‘tepez-tatay’: Can take up to 35 years to reach maturity. Very low yields – a third of Espadín; it is however the most aromatic of all mezcals with rich, earthy aromas and notes of ripe tropical fruit – spends so much time in the ground extracting flavours..
Cenizo ‘sen-ezo’: can take on aromas from the huizache [sweet acacia] and mesquite trees that are so abundant where it’s grown,” says Durango-based maestro mezcalero Pablo Díaz. “It has a sweet flavour with hints of burnt caramel”. Mesquite is prized in BBQ for its earthy, Smokey sweetness. ‘Cenizo’ means ash because of the colour.
Tobalá: Low yielding – one of the smallest agave species. Often 12-17 years to mature. Tropical fruit and spice.
Who is credited with the creation of Bourbon?
definition of creation?
distillery?
mash bill?
Reverend Elijah Craig is credited with the creation of Bourbon in 1789 as he was the first to age his corn whiskey in CHARRED oak barrels.
Elijah Craig
Heaven Hill distillery, Kentucky (Largest in the US).
Elijah Craig Small Batch Bourbon has a very traditional bourbon mash bill of 78 percent corn (high), 10 percent rye and 12 percent malted barley
Which 3 states are permitted to produce both Tequila and Mezcal?
- Michoacán ‘mitch-o-a-kan’
- Guanajuato ‘guana-wato’
- Tamaulipas – political addition later. More inland and
not contiguous on the west coast like the others Tequila
states “tamal-lipas”.
2 Oldest (operating) distillery’s in the world?
1575 — Lucas Bols Distillery, Amsterdam, Netherlands. Started making liquors with cumin, cardamom, and orange.
1608 — Old Bushmills Distillery, Northern Ireland. Worlds oldest Whiskey distillery. Company itself wasn’t founded until 1784.
What temperature does alcohol evaporate (boil) at?
78.37 degrees Celsius / 173 degrees Fahrenheit
Breckenridge, Colorado @ 2,926m – alcohol evaporates at 71.22
2 distillery’s from the Island of Arran?
- House of Arran
- Lagg distillery (production started in
2019) – owned by Arran?
3 distillery’s from Campbeltown?
- Glengyle (purchased by Springbank 2004, fmr. closed
for 80years) - Glen Scotia (Haunted - peated & unpeated)
- Springbank
Its single malts are often described as maritime. For some, that means the saltiness of the taste; for others, it indicates the oiliness of the texture.
What divides the Lowlands from the Highlands?
What is the traditional Lowlands style?
4 distillery’s from the Lowlands?
Clyde Estuary and runs West to East to the River Tay (longest in Scotland).
Production wise this is home to blended whiskys and large quantitys of grain whisky which form its foundation. Notably Cameronbridge (Diageo), the largest grain distillery in Europe - for Vodka also.
Triple pot still distillation. Lighter & softer. ‘Lowland ladies’. [on the RAG]
- Auchentoshan
- Glenkinchie
- Rosebank (reopened in 2024)
2 distillery’s from the Isle of Orkney/Orkney Islands archipelago?
Water source?
Peat Difference?
(the only 2?)
Both the main island namely called ‘mainland’
- Highland Park (Scotland’s most
northern distillery) - Scapa
Cattie Maggie’s spring (hard water).
Orkney peat is primarily decomposed heather. There is less moss in it and no woody remnants, so the resulting peat reek is lighter and sweeter with more dried floral elements and less of the pronounced medicinal and phenolic aromas than those found in Islay or the other western islands.
The whisky’s tend to have a whisper of Orkney’s salty sea spray in the aromatic peat smoke.
9 Distillery’s of Islay?
What is the name of the local Maltser?
Most important Island.
Ardnahoe
Ardbeg
Bunnahabhain
Bowmore
Bruichladdich (unpeated) - Guigal barrels / Octomore
Caol Ila
Kilchoman
Laphroaig
Lagavulin
Port Ellen Malting
Name 7 of Scotland’s Whisky Islands North to South?
Orkney
Lewis - Abhainn Dearg (also known as Red River)
Skye - Talisker
Mull - Tobermory
Jura
Islay - excluded?
Arran (more delicate)
Only distillery on the Isle of Lewis?
Abhainn Dearg (also known as Red River)
Only distillery on the Isle of Mull?
2 labels?
Tobermory; Do both a unpeated (Tobermory) AND a heavily peated style Ledaig - the original name of the distillery.
4 Distillery’s of Speyside?
Glenfiddich
1886, Dufftown. Biggest single malt brand in the world & the largest ‘whisky’ distillery in Scotland. Owned by Diageo.
Braeval
fmr. ‘Braes of Glenlivet’ untill 1994. At 354m elevation is the highest distillery in Scotland. Pernod Ricard.
The Balvenie
Dufftown. Only distillery in Scotland that still grows its own barley. In addition traditional floor malting and a coppersmith and cooperage team on-site.
Glenrothes
Known for their vintage releases as opposed to age statements. ‘More about maturity rather than age’. Very small cuts of the heart, approx.. 17%
[2 G’s and 2 B’s]
Scotland’s Oldest Distillery?
Glenturret
Scotland’s Oldest Working Distillery dating to 1763, although records indicate bootleg whisky since 1717.
Originally called Thurot, then Hosh, and finally Glenturret in 1875.
Lalique group bought the distillery in 2019. Their fine-dining restaurant ‘Lalique Restaurant’ has two Michelin stars.
- The distillery uses traditional handmade distilling processes and has the only remaining hand operated mash tun in Scotland.
What is peat?
What is its measurement unit?
Peat is the decomposed remains of grasses, moss, sedges, and reeds that have been compressed over centuries in the oxygen-starved, waterlogged conditions of bogs in the colder climates. Essentially the mixture of soil and decomposed vegetal matter; therefore, the composition, varies depending on where in Scotland it is sourced from. It is burnt as fuel for the kilning of malt.
Phenolic parts per million (PPM) is a unit used to measure the amount of phenols in peat smoke-dried malt, which is used to make peated whiskies. The PPM value is usually measured for the malted barley, not the final whisky, because the production process and variation can significantly reduce the final PPM. For example, it’s estimated that only about a third of the original phenol content in the malt is present in the finished whisky.
* Lightly peated: 1–10 PPM
* Medium peated: 10–30 PPM
* Heavily peated: 30–50 PPM
* Laphroaig: 55 PPM on average
* Octomore 14.3 is 214.2 PPM
O
M
G
Yamada Nishiki
- Omachi: Earthy & less fragrant
- Miyama-nishiki: more rice-like flavour and sweet
- Gohyakuman-goku: smooth, clean & fragrant
- Yamada-Nishiki: #1
In Order:
Feints
Foreshots
Germination
Grist
Hearts
Still (2)
Malt
Mash
Maturation & Angels Share
Wash
Wort
Germination
Malt
Grist - ground down malt (‘GRinded)
Mash - grist & water
Wort - liquid after the mash tun process (O = Tun process)
Wash - fermented wort (Beer)
Still (2: wash still & spirit still)
Foreshots - heads
Hearts - 65-70% abv
Feints - tails
Maturation & Angels Share. Oak is 60-80% of flavor..
Courvoisier
3 top bottlings?
‘Erte’ : Artist range
L’Essence
L’Esprit de Josephine : Named after Napoleon’s wife. 16 produced.
Martell Coganc
4 labels?
- Cordon Bleu
- Chanteloup
- Cordon Argent
- L’Or de Jean Assemblage du Tigre
Only Cognac house with a British Royal Warrant?
Top bottling?
Hine
Currently run by the 6th generation.
Talent de Thomas
Also Sir Winston Churchills favourite Cognac.
Only ‘Chateau’ named Coganc producer?
2 top bottlings?
‘Frapin Chateau de Fontpinot’.
240ha ‘Fontpinot’ single vineyard family estate (no bought fruit) in the heart of Grande Champagne.
‘Fontpinot’ is a single vineyard Cognac monopole (and bottles it so) that has its own AOC and thus is the only Cognac producer entitled to affix the name ‘Chateau’ to its label
Age their wines in the attic and thus mature faster.
Top cuvees:
* Cuvee 1888
* Cuvee Rabelais
Cognac AOC / Eau-de-vie des Charentes AOC Labelling Terms:
Fine Champagne?
Subzone?
Fine?
Premier Cru?
Vintage refers to what?
Fine Champagne: min. 50% eau-de-vie sourced from Grande Champagne, with the remainder sourced from Petite Champagne
Subzone: 100% of the eau-de-vie must originate in the stated subzone
Fine: May be applied to either Grande Champagne or Petite Champagne (Grande Fine Champagne and Petite Fine Champagne), but it does not provide any additional information
Premier Cru: can only be used on the label if the Cognac is made from grapes exclusively grown in the Grande Champagne Cru
Vintage: Outlawed in 1963 and 1973 in the UK but were reinstated in 1989 although are still rare. If a Cognac carries a vintage date, the vintage indicates year of HARVEST, not year of distillation.
Cognac AOC / Eau-de-vie des Charentes AOC
XO / Hors d’âge / Ancestral?
XXO?
10 years
14 years
Limousin or Troncais Oak
Cognac AOC / Eau-de-vie des Charentes AOC
Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême?
6 years
Limousin or Troncais Oak
Cognac AOC / Eau-de-vie des Charentes AOC
Vieille Réserve / Réserve Rare / Réserve Royale?
5 years
Limousin or Troncais Oak
Cognac AOC / Eau-de-vie des Charentes AOC
V.S.O.P. / ‘Réserve / Vieux / Rare / Royal?
4 years (in practice much older)
Limousin or Troncais Oak
Cognac AOC / Eau-de-vie des Charentes AOC
Supérieur / Cuvée Supérieure / Qualité Supérieure
3 years
Limousin or Troncais Oak
Cognac AOC / Eau-de-vie des Charentes AOC
VS / *** / Sélection / VS / De Luxe / Very Special / Millésime
2 years
Limousin or Troncais Oak
Cognac AOC / Eau-de-vie des Charentes AOC
How many distillations in a Charentes still?
name of the 3 cuts?
How many casks of wine to 1 cask of Cognac?
2
1st tete 1/3rd = redistilled
2nd Bonne Chauffee 1/3rd = Cognac
3rd Queue 1/3rd = redistilled .
9 casks of wine are used to produce 1 cask of Cognac.
Cognac AOC / Eau-de-vie des Charentes AOC
6 Varieties for production?
- Ugni Blanc /St-Emilion/Trebbiano (accounts for 90% of
plantings) - Folle Blanche (Picpoul/ Gros Plant)
- Colombard
- Montils
- Sémillon
Plus an max. 10% Folignan (Folle Blanche x Ugni Blanc)
Cognac AOC / Eau-de-vie des Charentes AOC
6 regions of production in order of plantings?
soil?
Fins Boi: groies (hard red limestone) and clay. 33,000ha @ 43% of production.
Petite Champagne: limestone and soft chalk. 16,000ha.
Grand Champagne: limestone and soft chalk. 13,500ha
Bons Bois: sand. 9,000ha
Borderies: clay & flint atop chalk. 4,000ha
Bois Ordinaires/ Bois a Terroir : Sand. Distinct maritime influence in these Cognac’s. 1,000ha.
All the Bois encompass the whole region: Ordinaires (ordinary), Bons (good), Fins (fine) - NOTICE the inverse in production order
Bois Ordinaires/ Bois a Terroir
2 Islands encompassed within their boundaries?
2 producers?
Île de Ré
Île d’Oléron
Camus Ile de Ré ‘Ka-moo’
Grosperrin Heritage N.90 ‘Bois Ordinaires’ Ile d’Oleron Cognac
What is the scale used to gauge the level of a beer’s bitterness?
general examples?
IBU / International Bitterness Units
IBU’s measure the parts per million of isohumulone from hops in a beer, which gives beer bitterness.
Ranges from 0 to 120+, but at this point, the human tongue can’t taste any more bitterness. While numbers are clear it is all about perceived bitterness; malt/grain character and sweetness can balance out bitterness in a beer.
- Lagers 5-10
- Pilsner 25-45
- IPA 55-70
- Multiple cult projects have 1000+
Worlds most alcoholic beer?
Brewery?
‘Snake Venom’ 67.5% abv.
Brewmeister, Keith, Moray, Scotland.
No carbonation as the liquid is too thick to hold CO2 bubbles. Should be served like a neat spirit.
Smoked, peated malt using two varieties of yeast, one beer and one Champagne. Like other ultra-high strength beers it is frozen several times after the fermentation process, and the ice crystals removed. This concentrates the alcohol, flavor, and body of the beer as water is removed each time.
The beer is then fortified with alcohol to increase the strength further.
5 most commonly used Hops for beer production?
- Cascade
- Citra
- Mosaic
- Amarillo
- Magnum
Name and reasoning behind the preferred Whisky/Whiskey glass?
Glencairn whisky glass
Has a smaller bowl than a snifter with a tapered neck to capture aromas and a flared rim allowing aromas to concentrate while blowing off unwanted alcohol vapors.
The flared rim also allows the liquid to pour onto the tongue at a broader angle than with a tapered rim.
Armagnac AOC
VS / *** ?
Vessel?
1-3 years old
Armagnac must be aged in oak casks of 400-420 liters for a min. 1 year (from April 1 of the year following the harvest)
Armagnac AOC
VSOP / Napoléon?
min 4 years old
Armagnac AOC
XO?
min 10 years old
Armagnac AOC
Hors d’Age?
min. 10 years old
Armagnac AOC
XO Premium?
min. 20 years old
Armagnac AOC
Vintage?
Vintage indicates year of harvest, not year of distillation.
Minimum of 10 years in oak. More common comparative to Cognac.
4 additives permitted for
Armagnac AOC
&
Cognac AOC / Eau-de-vie des Charentes AOC
De-mineralized water, which lowers the alcohol level. Armagnac is typically lowered to 45-48%. Cognac is typically 40% but can be higher.
Caramel that adjusts colour.
Sugar (syrup), which adds sweetness and lessens bitterness.
Oak Chips in the form of Boisé: a liquid of boiled oak chips which adds oak flavour.
Armagnac AOC
3 communes of production?
2 soil terms of note?
- Bas-Armagnac: Best Iron rich sandy (sables fauves) with
less clay & Boulbènes (fine silty soil) - Ténarèze : More clay-limestone & Boulbènes. Higher
elevation. - Haut-Armagnac (least production)
All 3 have their own AOCs amended to the more
recognizable ‘Armagnac’ but are rarely seen.F
[Left to right encompassing]
Armagnac AOC
4 main varieties in historical order?
More than 700 years old making it Frances oldest Eau de vie.
Folle Blanche (Picpoule/ Gros Plant) - now >3%
Baco 22-A/Baco Blanc (Folle Blanche x Noah [Vitis labrusca x Vitis riparia]) - only permitted Hybrid variety.
Ugni Blanc and Colombard now dominate as they are both easier to cultivate.
Armagnac does permit labelled ‘Single Varietal’ expressions. Folle Blanche is common.
What is the only permitted hybrid variety permitted for Armagnac AOC?
Parentage?
Baco 22-A/Baco Blanc
Folle Blanche x Noah (White. Vitis labrusca x Vitis riparia) >1980s
Now more commonly cultivated for its phylloxera resistant rootstock.
Armagnac AOC
7 less used but permitted varieties?
Baco Blanc (22-A), Blanc Dame, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François.
What is a Alambic Armagnacaise?
Traditional method of producing Armagnac.
Continuous still with a shorter rectifying column of 8-9 plates - the finished spirit isn’t as pure as other vodka and gin products.
The finish product ends up around 58% abv compared with Cognacs 72% abv. The wine is usually distilled sur lie.
Some Armagnac producers utilise a cognac (Charentais) still and a double distillate production method that results in a 70% abv bonne chauffe. Some producers utilise a combination of spirits from both types of stills.
Worlds Highest Disitllery?
Breckenridge Distillery, Colorado.
- 2,926m elevation – alcohol evaporates at 71.22 < 78.37 and water at 90c. Also means it matures/evaporates faster? Water source is melted snow water from the Rocky Mountains. Breckenridge Bourbon is a high rye mash bill.
Tequila is forbidden to contain ‘worms’. What is the name of the Mezcal style?
con Gusano Mezcal (‘with worm’) arose in the 1940’s-50’s as a marketing ploy to help differentiate Mezcal from Tequila in the US market.
Gusano is actually a moth caterpillar/larvae called a gusano de maguey—since it feeds off of the maguey plant and turns into a night butterfly called the Mariposa.
Gusano are typically eaten within the Mexican diet. There are 2 types of Maguey worms:
- Gusano rojo (red) are the preferred worm as it feeds on
the heart of the maguey - gusano de oro (gold) eats the less desirable leaves.
A common adage is that a quality spirit keeps the worm/ Maguey caterpillar intact; that would break apart in lower quality spirit…
Define Wheat Beer?
Hefe-Weizen?
Dunkel/Dark Weizen?
Weizenbock?
Kristall Weizen?
White?
Produced with up to 60%-(70%?) wheat instead of barley (German law requires at least 50%) – the rest being regular barely malt. Top fermented. Typically, cloudy and unfiltered.
- Hefe-Weizen (“yeast-wheat”): unfiltered with the brewer’s yeast is left in suspension, making the beer cloudy.
- Dunkel/Dark Weizen: The barley portion utilised is dark malt for flavours of chocolate, bread crust and caramel.
- Weizenbock: Combines 2 styles – maltier and more alcoholic
- Kristall Weizen: filtered, crystal clear wheat beer
- White: often includes additions of orange peel and/or coriander
Define Lager?
Malt bill?
2 yeast synonyms?
IBU & Service temperature?
Lager
“Means to store” - reference to the chilled aging process.
‘Larger Malt/Pilsner Malt’ is a barley malt that’s very lightly kilned/malted to give a light golden colour and a delicate flavour of baked bread and crackers.
Bottom fermented with Saccharomyces Carlsbergensis (aka. Saccharomyces Pastorianus)
Takes longer periods of time and are at lower temperatures (roughly double); this limits the development of some flavour ester and allows the development of others - such as the hops roughly 4-10 IBU.
More clean and crisp. 8-11°c service temperature.
Types of Lagers
Pilsner?
Munich Helles?
Dortmunder?
Vienna Style?
Black/Schwartzbier?
Märzen/Fest?
Bock?
Pilsner: Czech in origin - 1842, a classic beer golden in colour with a flowery aroma and dry finish. More hops than a larger but lighter than a pale ale. A bit lighter in colour with spicy floral and strong hop flavors. Budweiser & Coors are made in a pilsner style.
Munich Helles: ‘pale or light’ lager; a bit rounder or fuller than a light lager.
Dortmunder: More malty character but still pale and golden..
Vienna Style: More of a malty aroma (slightly darker?) and are copper to reddish brown in colour.
Black/Schwartzbier: Dark/black lager from dark malted barley bill but still bottom fermented. Medium bodied. Köstritzer is the most famous.
Märzen/Fest: German word for “March” - when historically the lager beer was brewed and then stored/lagered until the fall when it was drunk at harvest festivals.
Bock: German origin, term for strong abv beer. Usually indicates a lager made from barley and may be golden to very dark brown in colour. Tend to be sweeter.
What are the 4 main yeast indigenous to the Zenne valley (Senne in French) used in the spontaneous fermentation of Lambic beer?
Brettanomyces bruxellensis
Brettanomyces lambicus
Saccharomyces cerevisiae
Lactobacillus
Lambic Beers Styles
Gueuze?
Mars?
Faro?
Fruit Lambics?
- Gueuze: blend of young (1 yr old) and old lambics (2-3 yr old) – traditionally aged in barrel. Because the young Lambics have not yet completed fermentation the RS allows for a second fermentation within the bottle. Sometimes called Brussels Champagne. Hops are aged.
- Mars: mild lambic produced by reusing the malt from a previous lambic fermentation
- Faro: mixture of lambic and a lighter brewed beer?. Younger lambic? With the addition of Belgian candy sugar for its bottle ferment (2nd). Sweet and sour.
- Fruit lambics, such as Kriek (Sour Morello cherry) are batches of lambic beer are macerated with chosen fruit (time periods vary) and then blended with younger/other beers with RS to fuel a secondary fermentation in bottle. The pips/stone are left in the maceration contributing to the flavour profile (e.g., Almond). In some cases just fruit juice is added. Kriek and Framboise are the most common but there are many.
Oude Gueuze meaning?
Oude Kriek?
“ow-duh”
Oude Gueuze: legally protected term to refer to the original, unsweetened version of the drink, made from a blend of two or more 100% lambic beers.
Oude Kriek: Made with only 100% lambics as its underlying beers – meaning they can only me made the traditional way of adding sour cherries and no artificial sweeteners/additives.
Trappists Beers
Oldest?
Largest Production?
Newest?
Rochefort (Belgian, est. 1595)
Chimay (Belgian, est. 1863) – biggest production
Tynt Meadows from Mount St Bernard Abbey in Leicestershire UK is a Dubbel 7.4% abv. (Newest est. 2018)
Trappists Beers
Netherlands?
Italian?
Koningshoeven (La Trappe, Netherlands, est. 1884)
Tre Fontane (Abbazia delle Tre Fontane, Rome, Italy, certified for production in 2015)
Which originally French Trappists beer is now produced elsewhere?
Mont des Cats (France, est. 1826, production began in 1848, commercialized in 1896, and halted production in 1905, production began again in 2011, but is now made at Scourmont Abbey/Chimay in Belgium)
Rarest Trappist beer?
Westvleteren (Saint-Sixtus, Belgian, est. 1838)
“west-vleter-in”
Blonde (green cap)
8 (blue cap) 8% abv
12 (yellow cap): 12 being the ‘best beer in the world’. 10.2% abv
from 1945-2024 bottled without labels.
most prestigious/rarest/smallest production: 60,000 cases/annum.
What are the 2 lesser seen Trappist beer styles?
- Patersbier: ‘fathers’ beer’ brewed for consumption by
the monks. Lower abv. - Enkel: ‘Single’ similar to ‘fathers’ beer’ in style. Don’t see
commcercially?
3 main styles of Trappist beers?
Dubbel: “Double” beer. Dubbels are a strong brown ale with low bitterness, a heavy body, and a malty, nutty finish with no diacytl (pilsner-pale malt).
Tripel: ‘Trippel’ run from 7.5-9% abv. Lighter in colour (Pilsner malt). Alcoholic, with high carbonation and yeast character.
Quadruple: 10+ % abv
Trappist beers use special Belgian yeast strains (referred to as Trappist yeasts) and ferment at higher-than-normal temperatures for an ale.
Serve at 10-12c
ESP?
Bottle Conditioned?
ESP: Extra special bitter.
Bottle conditioned: Today most beer gets its carbonation from the injection of exogenous carbon dioxide under pressure.
Bottle-conditioned beers may be either filled unfiltered direct from the fermentation or conditioning tank or filtered and then reseeded with a small amount of yeast (and optionally primed with sugar). This creates additional natural CO2 & flavour, resulting in sediment.
When done properly it can result in a beer with a finer, silkier texture of carbonation, superior foam retention, more complex flavors, longer shelf life, and better aging ability than beers that are force carbonated
What is Gruit?
Before hops, beer was flavoured and preserved with gruit, a combination of heather, mug wort and other locally grown herbs and spices. Hops begun being incorporated into brewing in central Europe around the 9th century and by the 1700’s had become standard practice as they were cheaper and better at rendering the beer more stable.
Today, however, gruit is a colloquial term applied to a beer seasoned with gruit-like herbs.
What is Amarula?
Liqueur, Cream Liqueuer, Marula Tree Fruit, South Africa
What is Ratafia?
Liqueur, Kernell/Nut Liqueur, Grape Wine (varies), Commonly Italian but Global.
Flavored with fruit kernels (almond, peach, apricot, or cherry), citrus, spices, and aromatics.
What is Génépi/génépy/genepi?
Liqueur, Herb Liqueur, Grain, Savoy (FR/SWZ)
Post-distillation maceration of Artemesia – sugar is added.
What is Amer Picon Bière?
Bitter, Aperitif Bitter, Grain, France (Marseille). 21% abv (1800’s was 39%)
French Orange with gentian and quinine. Designed to be served in larger, Pilsner or wheat beers (i.e. Hoegaarden)
What is Quetsch?
Fruit Spirit, Quetsch/Slivovitz (Balkan), Plum, Alsace/Balkan Country’s
What is Izarra?
2 colours?
Liqueur, Herbal Liqueur, Armagnac, Spain - Basque
Plants, spices and 2 macerations, prunes and walnut husks
Yellow is Saffron
Green is Peppermint.
What is Kummel?
Liqueur, Herb Liqueur, Grain, Netherlands
Carraway, cummin and fennel.
What is Millefiori?
Liqueur, Herb Liqueur, Grain, Italy
Angelica & Orange
‘Thousand Flowers’
What is Benedictine?
Liqueur, Herbal Liqueur, Beetroot Juice, France
27 herbs of which 21 are known: angelica, juniper, saffron, orange peel, honey, cinnamon etc
What is Metaxa?
Liqueur, Herbal Liqueur, Grape wine, Athens (Greece)
Sweetened with Muscat grapes (Samos), infused with Mediterranean botanicals. 3,5 and 7 stars, each representing a year aged in Limousin oak cask. The country’s most exported spirit. 38% abv.
What is Suze?
Liqueur, Herbal Liqueur, Grain, France . 15% abv.
Gentian, Orange and other herbs and botanicals.
What is Zirbenlikör?
Liqueur, Herbal Liqueur, Grain/Grape wine, Austria
Stone Pine Trees
What is Boukha?
Fruit Spirit, Eau-de-Vie?, Figs, Tunisia
Bokobsa Fig ‘Eau-de-Vie’.
What is Chinato?
Aromatized wine, Chinato, Grape Wine, Italy
Cinchona bark (Quinine), Gentian root, , vanilla (+)
The aromatic components are macerated in a neutral grape spirit and then used to fortify Barolo DOCG wine.
Cappellano is the first & most famous. 17.5%
Mistella or VDL/ 5 AOP types of beverage? / Grape or Fruit Must
Ratafia de Champagne: uses Marc.
Pineau des Charentes: Uses Cognac.
Macvin du Jura AOP: Uses Marc. Blanc, Rose & Rouge.
Floc de Gascogne: Uses Armagnac area
Pommeau de Normandie AOP Unfermented apple juice fortified with Calvados AOP. [Apple Must distillation base].
Pomace Spirit, 6 types of beverage?, Grape Pommace, 6 Country’s?
Grappa Italy
Marc France
Orujo Spain
Bagaceira Portugal
Tresterbrand Germany
Tsipouro Greece
Quinine Flavored Aperitifs/Digestifs
Punt e Mes –Aromatized wine, Italian
Barolo Chinato – Aromatized wine, Italian (Cappellano)
Saint Raphel – Aperitif, Aperitif bitter, Grape Wine, France (Quinine, bitter orange, vanilla)
Amer Picon Bière - Bitter, Aperitif Bitter, France
Full beverage identification for Amaro?
Bitters, Digestif Bitter , Wine, Aromatics: Gentian root + Various botanicals, Italy.
5 Anise Infused Sprits
5 Type of beverages and Origins?
Pastis - France
Absinthe - France
Raki - Turkey
Ouzo - Greece
Arrak - Lebanon
Grape wine fementation/distillation base
Aromatics: Anise + Wormwood, Fennel, Star Anise,
Peppermint, Veronica, Hyssop etc
Define Single Pot Still Whiskeys?
History?
Premium Irish whisky
Blend of malted (min. 30%) AND unmalted grains (min 30%);
Closed kiln rather than over a peat fire (excep. Connemara)
Single pot/single still – traditionally 3 times.
Gives a thicker/creamer texture and distinct spice character. Became popular in the 1800’s when the English introduced a malting tax and distillers incorporated unmalted barley to make production cheaper
What is the Irish exception Whiskey producer?
Connemara
Cooley Distillery, Cooley Peninsula Ireland.
Known for its single malt, double distilled Irish whiskey that is peated as opposed to close kiln.
Welsh Single-Malt Whisky
1 producer?
Penderyn
Who has the tallest stills in Scotland?
Glenmorangie
1843. Highlands - Tarlogie Spring (Hard water). LVMH ownership since 2004. Most of the casks at Glenmorangie come from Jack Daniels in Tennessee or Heaven Hill in northern Kentucky.
Tallest stills in Scotland known as the “Giraffes” at a neck height of 5.14m and overall height of 8 meters.
Which famous distillery is technically not Speyside?
Style?
Macallan
Craigellachie which is up on a plateau and while is considered in the political region of Speyside is not considered to be in the watershed of the river Spey and thus cannot label so.
Excl. Sherry. In 2023 bought a 50% share in Valdespino, Jerez. Low peat style.
