Random Notes Flashcards
What does CAMRA stand for and what do they do?
Campaign for Real Ale. Britain’s traditional beer preservation movement that pushes cask-conditioned/firkin style beer.
What is cara-pils?
Trade name for a specially processed malt used to add body to pale beers. Similar to crystal but not roasted. Also called dextrine malt.
What are carbohydrates?
The class of chemicals including sugars and their polymers, including starch and dextrins.
Define carbonate (two things)
- to add carbon dioxide gas to the beer
2. alkaline water mineral ion associated with limestone
Define carbonation
fizz due to carbon dioxide (CO2) dissolved in beer.
What is a cask?
British term for a barrel-shaped vessel used to serve beer
Define cereal in relation to beer
Broad term for a group of grass plant species cultivated as food grains.
Define “cheesy flavor”
Flavor descriptor for isovaleric acid. Mostly found in old hops.
Define chill haze
Cloudy residue of protein that precipitates when beer is chill.
Define cold break
Rapid precipitation of proteins occurring when wort is rapidly chilled.
Define colloid
A state of matter involving very minute particles suspended in a liquid. Beer is a colloid, as is gelatin. Especially related to body, haze and stability.
How does “conditioning” relate to beer?
The process of maturation of beer, whether in bottles or in kegs. During this phase, complex sugars are slowly fermented, carbon dioxide is dissolved, and yeast settles to the bottom.
Define a hop “cone”
The part of the hop plant used in brewing; properly called strobiles (catkins), not flowers.
Where does conversion occur of starch to sugar?
In the mash.
What is often called “copper” and why?
The brewing kettle, named for its traditional material of construction.
Scientific name for corn sugar and what’s it used for?
Dextrose, sometimes added as an adjunct brewing ingredient
Describe crystal malt
A specially processed type of malt that is used to add body and caramel color and flavor to amber and dark beers. Comes in several shades of color.
Describe “decoction”
Continental mashing technique that involves removing a portion of the mash, boiling it, then returning it to the mash to raise its temperature.
Define “dextrin”, “dextrine”
A family of long-chain sugars not normally fermentable by yeast. Contributes to body of beer.
Define “diacetyl” and how does this occur?
A powerful flavor chemical with the aroma of butter or butterscotch. Diacetyl can result from bacterial infection at the brewery or more commonly from infected draft lines at the retail level.
Define “diastase”
An enzyme complex present in barley and malt that is responsible for the conversion of starch into sugars.
What is diastatic activity?
An analytical measure expressed in degrees Lintner of the power of malt or other grains to convert starches to sugars in the mash.
Define “diatomaceous earth” (DE)
Microfine fossil single-cell creatures of almost pure silica. Used in the filtering of beer in preparation for bottling.
Define “disaccharide”
Sugars formed by the combination of two simple sugar units. Maltose is an example.
What is “DMS” and what does it stand for?
Dimethyl sulfide, a powerful flavor chemical found in beer with the aroma of cooked corn. DMS is a sulfur compound. It is usually boiled out of the wort if the non-covered rolling boil is strong enough.
