Sake & Beer_revised-Apr-2013 Flashcards
nuka
powder part of rice that is ground off as rice is polished for sake
Yamada Nishiki
superior type of rice for sake production
Ginjo
honjozo in style, milled to max 60%
Jizake
sake from a smaller kura
Namazake
unpasteurized sake
heiko fukuhakkoshiki
multiple parallel fermentation
Genshu Sake
undiluted sake
shinpaku
starchy heart of the rice grain reached through milling/polishing that produces the best sake
Tokubetsu
can precede "junmai" & honjozo on label means "special" in Japonese Nebulous as to what it specifically refers better rice? higher % milled off? generally a higher quality
Taruzake
barrel-aged sake
Nigori sake
unfiltered sake
sakazuki
ceremonial saucers for serving sake
ochoko
small cylindrical vessels for drinking sake
tokkuri
ceramic, narrow-necked flask into which sake is traditionally decanted
For service, what does heating do to sake?
Heating disrupts the delicacy of premium sake and hides flaws in lower quality sake.
serving temperature of sake
quality sake should be lightly chilled or served at room temperature
Junmai Daiginjo
sake made from rice milled to maximum 50% and made without the addition of brewer’s alcohol
Junmai
sake milled to 70% or greater for which only water, rice & koji are used in production
malt
a grain - usually barley - that has undergone the malting process in beer production
What are the steps in the malting process in beer production?
- Steep in water to germinate.
- Sprout grows until amylase is produced.
- Enzyme converts carbs into fermentable sugars.
- Green malt is roasted to halt growth and to desired style of beer.
amylase
enzyme created by sprouting grain that converts starchy carbohydrates to fermentable sugars in the malting process
maltose
one of two fermentable sugars converted from starchy carbohydrates by the enzyme amylase in the malting process
dextrose
one of two fermentable sugars converted from starchy carbohydrates by the enzyme amylase in the malting process
green malt
grain that has germinated and had carbs fully converted to sugars, but has not yet been roasted
mash tun
vessel in which grist from malted barley is combined with hot water to produce wort
copper
another name for brew kettle
sparging
the process of extracting additional sugar and flavor from spent grains by rinsing with fresh water
sparge
product of sparging that is combined with wort in brew kettle prior to the addition of hops
Describe the impact of roasting malt on the final beer.
little to no roast = very light pilsner
medium roast = med. like pale ale
dark roast = dark, porter
wet hopping
adding freshly picked hops (usually w/in 2-3 hours) to brewing process
more water, therefore less intense than dry hops
dry hopping
to add a hoppy aroma
dry/pellitized hops added at or very near end of fermentation
When are hops added in the brewing process? Why?
during the boil to add bitterness, flavor, aroma
Reinheitsgebot
Bavarian Purity Law (1516)
codified three ingredients authorized for beer production: barley, hops, water (yeast unknown at time)
Lambic
Belgian
spontaneously fermented beer with native wild yeast, aged in cask, blended before release
Character: vinous, sour
Geuze
style of Belgian lambic produced by mixing 1-yr-old lambics with 2-3-yr aged lambics then refermented with aged hops in the bottle
Kriek
fruit lambic refermented with sour Morello cherries
serving temperature of beer
lager = 48-52 F
light ales & bitters = 54-57 F
Trappist ales, lambics, stouts, browns = room temp.
ageable beer
English strong ales
Trappist ales
How does the boiling of the wort affect the hops?
The longer they boil, bitterness increases and aromas decrease
When and why is wort boiled in the brewing process?
after hops are added, before fermentation
stabilizes, sterilizes, darkens color, causes excess water to evaporate
hops
flower that adds flavor and bitterness to beer and has preservative and antiseptic qualities
ingredients in beer production
water
yeast
starch source
hops
wort
sugar-rich liquid derived from malted grain & fermented in the process of making beer
Bruxellensis
type of Bryttanomyces yeast often involved in lambic production
Lambicus
type of Bryttanomyces yeast often involved in lambic production
Lambic yeasts
Bryttanomyces Bruxellensis
Bryttanomyces Lambicus
bottle-conditioned
unfiltered
partial fermentation in bottle
cask ales
sold as draught beer
unpasteurized
When in the brewing process do lagers and ales become distinct?
after wort is strained off of spent hops and chilled to proper temperature for fermentation: cooler for lagers, warmer for ales
Saccharomyces Cerevisae
top-fermenting yeast for production of ales
prefers higher temperatures resulting in faster fermentation and richer more alcoholic beer
Saccharomyces Pastorianus
bottom-fermenting yeast
prefers lower temperatures resulting in lagers with lower alcohol and crisper slower fermentation
nihonshudo
Sake Value Meter measure of sake's specific gravity in contrast to water negative values = sweetness no value = neutral positive values = dryness
MPF
Multiple Parallel Fermentation
process by which starch is converted to sugar and sugar to alcohol simultaneously in the same vessel during sake production relying on the combined activities of yeast and mold
seimaibuai
printed on label of fine sake The degree to which rice grains were milled for sake production: junmai = 70% prior to 2004, now higher honjozo = 70% ginjo = 60% daiginjo = 50%
honjozo
sake that has had a slight amount of brewer’s alcohol added prior to pressing
70% seimaibuai
To what does the percentage refer for sake styles?
the maximum percentage of rice grain remaining after polishing
Junmai Ginjo
sake from rice milled to 60% without the addition of brewer’s alcohol
Daiginjo
saki made from rice milled to maximum 50% remaining with addition of brewer’s alcohol
koji
steamed rice on which koji-kin mold is cultivated
moto
“starter”
made from adding yeast, additional rice & water to koji
moromi
fermenting mash created by adding koji, water and steamed rice in 3 successive stages to moto - doubles in size with each addition
Tokutei Meishoshu
Special Designation Sake Junmai Honjozo Ginjo Daiginjo
Put the following production steps in order: moto, moromi, koji
Koji
Moto
Moromi
What is the abv of sake
ferments to 20% then watered down to 17%
Define sake
in Japanese=general term for all alcoholic beverages
in English=alcoholic beverage produced from fermented rice
Saccharification
the process of converting starch into sugar molecules
koji muro
higher temperature room within a kura in which koji is cultivated
Sandan Shikomi
3-step process of brewing sake
masu
small wooden boxes used for traditional sake service
kura
sake brewery
koji-kin
aspergillus oryzae
green, powdery mold required in sake production for successful MPF
List the types of lambics
Gueuze
Mars
Faro
Kriek
Ale or lager?
Brown - ale Bock -lager Märzen -lager Burton - ale Scotch - ale Porter - ale Stout - ale Abbey - ale Brown - ale Vienna -lager Schwartz -lager Munich/Helles -lager Dortmunder -lager Pilsner -lager Old - ale Abbey - ale Trappist - ale
Wheat beers
Produced with up to 60% wheat instead of barley
Hefe Weizen
Dunkel Weizen
Kristall Weizen (filtered, crystal clear)
White beer (often includes orange peel &/or coriander)
List the Trappist abbeys
Orval Chimay Westvleteren Rochefort Westmalle Achel Koningshoeven Mariawald (out of production)
Biere de Garde
Flemish & Northern French bottle-conditioned beer
California Common
Lager fermented at higher than normal temperatures (i.e. Anchor Steam)
Kölsch
Ale from Cologne (Germany) fermented at cooler than normal temperature
Kvass
Rye-based Russian beer usually fermented with fruit juices
Rauchbier
Smoked beer famously produced in Franken, Germany
Saison
Farmhouse ale from Hainaut Province in Belgium
List the different strengths of Trappist beers
Patersbier Enkel Dubbel Tripel Quadrupel
