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WSET Beer L2 - Statera > Production - Learning Outcome #2 > Flashcards

Production - Learning Outcome #2 Flashcards

1
Q

What are 4 things Malting provides for the Brewer

A
  • Starch
  • Enzymes
  • Proteins
  • Nutrients for Yeast
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2
Q

List the 3 Steps to the Malting Process

A
  • Steeping
  • Germination
  • Kilning
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3
Q

What is ‘Wet Stand’ and ‘Dry Stand’

A

during the Steeping Process;

‘Wet Stand’ the Barley is soaked in warm water
‘Dry Stand’ the water is drained away.

This is alternated to attain proper moisture level to set up the Germination Stage

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4
Q

Why is the Barley turned during the germination phase?

A

To ensure that temperature and humidity are controlled for even growth (Gemination)

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5
Q

What happens in the Endosperm during germination?

A

Cell walls and proteins securing the starch granules begin to break down, making the starch, proteins and nutrients accessible for the brewing process

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6
Q

What happens in the Embryo during germination?

A

Enzymes are released and the grain starts to ‘grow’

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7
Q

What are the barley grains called after germination

A

Green Malt

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8
Q

how do we stop the growth phase during germination

A

Kilning
- heating and drying stops the growth

(lowers required moisture level in grain for germination)

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9
Q

What do lower kilning temperatures do for the malt?

A

Maximize the enzyme level in the malt. It does not create dark colours or roasted aromas

(the high heat can kill some enzymes during killing)

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10
Q

What do high kilning temperatures do for the malt?

A

High temperatures lead to more colour and flavour, but steadily destroy enzymes

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11
Q

Once the malting process is complete, the malted barley should be…

A
  • A stable product
  • Provide enzymes, starch, proteins, and nutrients
    -Have some degree of colour and flavour
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12
Q

The amount of enzymes, colour and flavour in the malted barley will depend on what?

A

Time and temperature in the kilning process

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13
Q

What is Maillard Reaction?

A

It is a reaction between sugar and amino acids (molecules that combine to make proteins)
-it can happen at a range of temperatures with high temp increasing reaction.

Creates Aromas of toasted bread, bread crust, chocolate, coffee etc

Happens in kiln and wort boil.

More Maillard means darker colour.

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14
Q

Caramelization

A
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15
Q

What is the purpose of Milling

A

To break down the whole grain into small pieces and make the Starch more available

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16
Q

What is Grist

A

The name for malted barley after milling

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17
Q

What is mashing

A

Mixing grist in hot brewing water

The mixture now called ‘Mash’ becomes a loose porridge or congee-like mixture

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18
Q

What happens during mashing?

A

In the mash, at the right temperature. enzymes break down the starch into sugars.

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19
Q

What kind of sugar is the starch broken down into during mashing?

A

Into Fermentable Sugars and Dextrins

-Fermentable Sugars- contain up to 3 glucose molecules and are easy for Yeast to consume.

-Dextrins contain hundreds of glucose molecules (Complex Sugar) too large for yeast to consume

20
Q

What is Wort?

A

During mashing, the sugars and dextrins dissolve in the brewing water, creating a sugary liquid called Wort

21
Q

What is an optimal mashing temperature

A

61℃ - 67℃.
- Enzymes work best breaking down starch into sugar at this temperature

22
Q

Why would the Husks of the malted barley be useful during mash separation?

A

When Mashing is complete and the Wort is being drained off, the solid matter, mostly Husks acts as a filter bed.

23
Q

What is Sparging?

A

As the Wort is being extracted into a kettle, the grain bed is rinsed with hot water. This will extract any remaining sugars.

24
Q

List the 12 main stages of Brewing

A
  • Milling
  • Mashing
  • Mash Separation
  • Wort boiling & Hop Additions
  • Wort Clarification
  • Wort Cooling
  • Fermentation
  • Maturation
  • Carbonation
  • Filtration
  • Packaging
  • Pasteurization
25
Q

List the four main containers for packaging Beer

A

Cans, Bottles, Growlers, Kegs

26
Q

What is Green Beer

A

After fermentation but before the Beer has had time to stabilize and remove undesirable aromas.

27
Q

What is the character of Diacetyl

A

a by-product of fermentation, it has a butter or butter popcorn aroma.

It can be removed by the yeast during the maturation or conditioning phase.

28
Q

What is the character of Acetaldehyde

A

a by-product of fermentation, it has the aroma of green apple, raw pumpkin, or emulsion paint.

It can be removed by the yeast during the maturation or conditioning phase.

29
Q

What is attenuation?

A

the amount of sugar that is converted into alcohol by the yeast during fermentation

30
Q

What are three ingredients that will make green beer cloudy?

A

Green beer looks cloudy because it still has suspended particles including proteins, yeast cells, and hop material.

31
Q

What temperature is an Ale matured at?

A

Ales mature at warmer temperatures ( around fermentation temperatures) as the Ale yeast breaks down undesirable aromas best at warm temperatures.

32
Q

Describe Lager Maturation

A

Today, many lagers are matured in the same way as ales. However, traditional lager maturation takes place at cold temperatures for several weeks or even months.
This process is also called lagering. During lagering, lager yeast continues to slowly ferment sugars left over from fermentation and slowly reduces the levels of unwanted aroma compounds. This long, cold maturation also helps to remove compounds that cause haze, and therefore gives a clear beer.

33
Q

What significant difference is there to maturing beer in oak vessels and why would some beer styles benefit from this?

A

Stainless Steel is inert whereas Oak is not, this allows wild yeast and bacteria to inhabit the vessels.

This will contribute significantly to beers matured in them, such as to the benefit of mixed fermentation style beers.

34
Q

What are the two key sources of carbon dioxide for carbonating beer

A

retaining or recovering natural carbonation created during fermentation, or purchasing carbon dioxide.

35
Q

What are the two most common ways to add or top off carbonation levels in the final beer?

A
  • force carbonation
  • bottle conditioning
36
Q

Describe why beer goes through cold maturation.

A

The beer (typically clear, lighter-coloured ales) will be bought down to 0℃. At this temperature, the compounds that could later cause chill haze will come out of the solution and be removed. This process takes 1-2 weeks

37
Q

Describe Cask conditioning

A

A beer that is still fermentation is transferred directly to cask (historically oak but now stainless) where it will finish fermentation carbonating the beer, and conditioning to remove the undesirable aromas post-fermentation.

Sadly, this is rare and hard to find.

38
Q

What is the main concern for the brewer when packaging beer

A

The introduction of air (including oxygen, microbes, bacteria, etc) into the beer which could spoil the product.

39
Q

What is Diacetyl a by-product of?

A

Diacetyl is a byproduct of fermentation.

It can be reabsorbed by the yeast during maturation.

it results in butter or buttered popcorn notes

40
Q

Where does DMS come from?

A

DMS (dimethyl sulfide) is a malt-derived compound naturally present in wort.

Minimized by evaporation during the boil

Character of cooked sweetcorn, cooked cabbage or tomato juice.

41
Q

Where does Acetaldehyde come from?

A

Acetaldehyde is produced by yeast during fermentation.

Minimized during maturation

Characters of green apple, raw pumpkin, or emulsion paint.

42
Q

What 3 things does the killing step aim to accomplish?

A
  • Stop growth
  • Reduce moisture level
  • Produce colour and aroma
43
Q

What happens during maturation

A

-Green beer is converted to finished beer
-Removes some undesired aromas
-Helps stabilize beer, removes unwanted haze

44
Q

List what is happening during the wort boil

A

-Browning from Maillard reactions
-Hop additions
-Evaporation that concentrates wort
-Hot Break- excess proteins coagulate
-Sterilization of the wort due to heat
-boil removes some undesirable aromas such as DMS

45
Q

What does the German word Trüb mean

A

Trüb in German means cloudy.

Trub is the name given to coagulated proteins, hop matter and yeast cels that may be collected during the whirlpool step.

WSET Beer L2 - Statera (4 decks)

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