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MS Prep > Sake & Beer_revised-Apr-2013 > Flashcards

Sake & Beer_revised-Apr-2013 Flashcards

1
Q

nuka

A

powder part of rice that is ground off as rice is polished for sake

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2
Q

Yamada Nishiki

A

superior type of rice for sake production

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3
Q

Ginjo

A

honjozo in style, milled to max 60%

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4
Q

Jizake

A

sake from a smaller kura

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5
Q

Namazake

A

unpasteurized sake

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6
Q

heiko fukuhakkoshiki

A

multiple parallel fermentation

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7
Q

Genshu Sake

A

undiluted sake

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8
Q

shinpaku

A

starchy heart of the rice grain reached through milling/polishing that produces the best sake

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9
Q

Tokubetsu

A 
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
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10
Q

Taruzake

A

barrel-aged sake

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11
Q

Nigori sake

A

unfiltered sake

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12
Q

sakazuki

A

ceremonial saucers for serving sake

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13
Q

ochoko

A

small cylindrical vessels for drinking sake

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14
Q

tokkuri

A

ceramic, narrow-necked flask into which sake is traditionally decanted

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15
Q

For service, what does heating do to sake?

A

Heating disrupts the delicacy of premium sake and hides flaws in lower quality sake.

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16
Q

serving temperature of sake

A

quality sake should be lightly chilled or served at room temperature

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17
Q

Junmai Daiginjo

A

sake made from rice milled to maximum 50% and made without the addition of brewer’s alcohol

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18
Q

Junmai

A

sake milled to 70% or greater for which only water, rice & koji are used in production

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19
Q

malt

A

a grain - usually barley - that has undergone the malting process in beer production

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20
Q

What are the steps in the malting process in beer production?

A
  1. Steep in water to germinate.
  2. Sprout grows until amylase is produced.
  3. Enzyme converts carbs into fermentable sugars.
  4. Green malt is roasted to halt growth and to desired style of beer.
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21
Q

amylase

A

enzyme created by sprouting grain that converts starchy carbohydrates to fermentable sugars in the malting process

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22
Q

maltose

A

one of two fermentable sugars converted from starchy carbohydrates by the enzyme amylase in the malting process

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23
Q

dextrose

A

one of two fermentable sugars converted from starchy carbohydrates by the enzyme amylase in the malting process

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24
Q

green malt

A

grain that has germinated and had carbs fully converted to sugars, but has not yet been roasted

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25
Q

mash tun

A

vessel in which grist from malted barley is combined with hot water to produce wort

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26
Q

copper

A

another name for brew kettle

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27
Q

sparging

A

the process of extracting additional sugar and flavor from spent grains by rinsing with fresh water

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28
Q

sparge

A

product of sparging that is combined with wort in brew kettle prior to the addition of hops

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29
Q

Describe the impact of roasting malt on the final beer.

A

little to no roast = very light pilsner
medium roast = med. like pale ale
dark roast = dark, porter

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30
Q

wet hopping

A

adding freshly picked hops (usually w/in 2-3 hours) to brewing process
more water, therefore less intense than dry hops

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31
Q

dry hopping

A

to add a hoppy aroma

dry/pellitized hops added at or very near end of fermentation

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32
Q

When are hops added in the brewing process? Why?

A

during the boil to add bitterness, flavor, aroma

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33
Q

Reinheitsgebot

A

Bavarian Purity Law (1516)

codified three ingredients authorized for beer production: barley, hops, water (yeast unknown at time)

34
Q

Lambic

A

Belgian
spontaneously fermented beer with native wild yeast, aged in cask, blended before release
Character: vinous, sour

35
Q

Geuze

A

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

36
Q

Kriek

A

fruit lambic refermented with sour Morello cherries

37
Q

serving temperature of beer

A

lager = 48-52 F
light ales & bitters = 54-57 F
Trappist ales, lambics, stouts, browns = room temp.

38
Q

ageable beer

A

English strong ales

Trappist ales

39
Q

How does the boiling of the wort affect the hops?

A

The longer they boil, bitterness increases and aromas decrease

40
Q

When and why is wort boiled in the brewing process?

A

after hops are added, before fermentation

stabilizes, sterilizes, darkens color, causes excess water to evaporate

41
Q

hops

A

flower that adds flavor and bitterness to beer and has preservative and antiseptic qualities

42
Q

ingredients in beer production

A

water
yeast
starch source
hops

43
Q

wort

A

sugar-rich liquid derived from malted grain & fermented in the process of making beer

44
Q

Bruxellensis

A

type of Bryttanomyces yeast often involved in lambic production

45
Q

Lambicus

A

type of Bryttanomyces yeast often involved in lambic production

46
Q

Lambic yeasts

A

Bryttanomyces Bruxellensis

Bryttanomyces Lambicus

47
Q

bottle-conditioned

A

unfiltered

partial fermentation in bottle

48
Q

cask ales

A

sold as draught beer

unpasteurized

49
Q

When in the brewing process do lagers and ales become distinct?

A

after wort is strained off of spent hops and chilled to proper temperature for fermentation: cooler for lagers, warmer for ales

50
Q

Saccharomyces Cerevisae

A

top-fermenting yeast for production of ales

prefers higher temperatures resulting in faster fermentation and richer more alcoholic beer

51
Q

Saccharomyces Pastorianus

A

bottom-fermenting yeast

prefers lower temperatures resulting in lagers with lower alcohol and crisper slower fermentation

52
Q

nihonshudo

A 
Sake Value Meter
measure of sake's specific gravity in contrast to water
negative values = sweetness
no value = neutral
positive values = dryness
53
Q

MPF

A

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

54
Q

seimaibuai

A 
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%
55
Q

honjozo

A

sake that has had a slight amount of brewer’s alcohol added prior to pressing
70% seimaibuai

56
Q

To what does the percentage refer for sake styles?

A

the maximum percentage of rice grain remaining after polishing

57
Q

Junmai Ginjo

A

sake from rice milled to 60% without the addition of brewer’s alcohol

58
Q

Daiginjo

A

saki made from rice milled to maximum 50% remaining with addition of brewer’s alcohol

59
Q

koji

A

steamed rice on which koji-kin mold is cultivated

60
Q

moto

A

“starter”

made from adding yeast, additional rice & water to koji

61
Q

moromi

A

fermenting mash created by adding koji, water and steamed rice in 3 successive stages to moto - doubles in size with each addition

62
Q

Tokutei Meishoshu

A 
Special Designation Sake
Junmai
Honjozo
Ginjo
Daiginjo
63
Q

Put the following production steps in order: moto, moromi, koji

A

Koji
Moto
Moromi

64
Q

What is the abv of sake

A

ferments to 20% then watered down to 17%

65
Q

Define sake

A

in Japanese=general term for all alcoholic beverages

in English=alcoholic beverage produced from fermented rice

66
Q

Saccharification

A

the process of converting starch into sugar molecules

67
Q

koji muro

A

higher temperature room within a kura in which koji is cultivated

68
Q

Sandan Shikomi

A

3-step process of brewing sake

69
Q

masu

A

small wooden boxes used for traditional sake service

70
Q

kura

A

sake brewery

71
Q

koji-kin

A

aspergillus oryzae

green, powdery mold required in sake production for successful MPF

72
Q

List the types of lambics

A

Gueuze
Mars
Faro
Kriek

72
Q

Ale or lager?

A 
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
73
Q

Wheat beers

A

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)

74
Q

List the Trappist abbeys

A 
Orval
Chimay
Westvleteren
Rochefort
Westmalle
Achel
Koningshoeven
Mariawald (out of production)
75
Q

Biere de Garde

A

Flemish & Northern French bottle-conditioned beer

76
Q

California Common

A

Lager fermented at higher than normal temperatures (i.e. Anchor Steam)

77
Q

Kölsch

A

Ale from Cologne (Germany) fermented at cooler than normal temperature

78
Q

Kvass

A

Rye-based Russian beer usually fermented with fruit juices

79
Q

Rauchbier

A

Smoked beer famously produced in Franken, Germany

80
Q

Saison

A

Farmhouse ale from Hainaut Province in Belgium

81
Q

List the different strengths of Trappist beers

A 
Patersbier
Enkel
Dubbel
Tripel
Quadrupel

MS Prep (29 decks)

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