Sake & Beer_revised-Apr-2013 Flashcards
1
Q
nuka
A
powder part of rice that is ground off as rice is polished for sake
2
Q
Yamada Nishiki
A
superior type of rice for sake production
3
Q
Ginjo
A
honjozo in style, milled to max 60%
4
Q
Jizake
A
sake from a smaller kura
5
Q
Namazake
A
unpasteurized sake
6
Q
heiko fukuhakkoshiki
A
multiple parallel fermentation
7
Q
Genshu Sake
A
undiluted sake
8
Q
shinpaku
A
starchy heart of the rice grain reached through milling/polishing that produces the best sake
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
10
Q
Taruzake
A
barrel-aged sake
11
Q
Nigori sake
A
unfiltered sake
12
Q
sakazuki
A
ceremonial saucers for serving sake
13
Q
ochoko
A
small cylindrical vessels for drinking sake
14
Q
tokkuri
A
ceramic, narrow-necked flask into which sake is traditionally decanted
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.
16
Q
serving temperature of sake
A
quality sake should be lightly chilled or served at room temperature
17
Q
Junmai Daiginjo
A
sake made from rice milled to maximum 50% and made without the addition of brewer’s alcohol
18
Q
Junmai
A
sake milled to 70% or greater for which only water, rice & koji are used in production
19
Q
malt
A
a grain - usually barley - that has undergone the malting process in beer production
20
Q
What are the steps in the malting process in beer production?
A
- 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.
21
Q
amylase
A
enzyme created by sprouting grain that converts starchy carbohydrates to fermentable sugars in the malting process
22
Q
maltose
A
one of two fermentable sugars converted from starchy carbohydrates by the enzyme amylase in the malting process
23
Q
dextrose
A
one of two fermentable sugars converted from starchy carbohydrates by the enzyme amylase in the malting process
24
Q
green malt
A
grain that has germinated and had carbs fully converted to sugars, but has not yet been roasted
25
mash tun
vessel in which grist from malted barley is combined with hot water to produce wort
26
copper
another name for brew kettle
27
sparging
the process of extracting additional sugar and flavor from spent grains by rinsing with fresh water
28
sparge
product of sparging that is combined with wort in brew kettle prior to the addition of hops
29
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
30
wet hopping
adding freshly picked hops (usually w/in 2-3 hours) to brewing process
more water, therefore less intense than dry hops
31
dry hopping
to add a hoppy aroma
| dry/pellitized hops added at or very near end of fermentation
32
When are hops added in the brewing process? Why?
during the boil to add bitterness, flavor, aroma
33
Reinheitsgebot
Bavarian Purity Law (1516)
| codified three ingredients authorized for beer production: barley, hops, water (yeast unknown at time)
34
Lambic
Belgian
spontaneously fermented beer with native wild yeast, aged in cask, blended before release
Character: vinous, sour
35
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
36
Kriek
fruit lambic refermented with sour Morello cherries
37
serving temperature of beer
lager = 48-52 F
light ales & bitters = 54-57 F
Trappist ales, lambics, stouts, browns = room temp.
38
ageable beer
English strong ales
| Trappist ales
39
How does the boiling of the wort affect the hops?
The longer they boil, bitterness increases and aromas decrease
40
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
41
hops
flower that adds flavor and bitterness to beer and has preservative and antiseptic qualities
42
ingredients in beer production
water
yeast
starch source
hops
43
wort
sugar-rich liquid derived from malted grain & fermented in the process of making beer
44
Bruxellensis
type of Bryttanomyces yeast often involved in lambic production
45
Lambicus
type of Bryttanomyces yeast often involved in lambic production
46
Lambic yeasts
Bryttanomyces Bruxellensis
| Bryttanomyces Lambicus
47
bottle-conditioned
unfiltered
| partial fermentation in bottle
48
cask ales
sold as draught beer
| unpasteurized
49
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
50
Saccharomyces Cerevisae
top-fermenting yeast for production of ales
| prefers higher temperatures resulting in faster fermentation and richer more alcoholic beer
51
Saccharomyces Pastorianus
bottom-fermenting yeast
| prefers lower temperatures resulting in lagers with lower alcohol and crisper slower fermentation
52
nihonshudo
```
Sake Value Meter
measure of sake's specific gravity in contrast to water
negative values = sweetness
no value = neutral
positive values = dryness
```
53
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
54
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%
```
55
honjozo
sake that has had a slight amount of brewer's alcohol added prior to pressing
70% seimaibuai
56
To what does the percentage refer for sake styles?
the maximum percentage of rice grain remaining after polishing
57
Junmai Ginjo
sake from rice milled to 60% without the addition of brewer's alcohol
58
Daiginjo
saki made from rice milled to maximum 50% remaining with addition of brewer's alcohol
59
koji
steamed rice on which koji-kin mold is cultivated
60
moto
"starter"
| made from adding yeast, additional rice & water to koji
61
moromi
fermenting mash created by adding koji, water and steamed rice in 3 successive stages to moto - doubles in size with each addition
62
Tokutei Meishoshu
```
Special Designation Sake
Junmai
Honjozo
Ginjo
Daiginjo
```
63
Put the following production steps in order: moto, moromi, koji
Koji
Moto
Moromi
64
What is the abv of sake
ferments to 20% then watered down to 17%
65
Define sake
in Japanese=general term for all alcoholic beverages
| in English=alcoholic beverage produced from fermented rice
66
Saccharification
the process of converting starch into sugar molecules
67
koji muro
higher temperature room within a kura in which koji is cultivated
68
Sandan Shikomi
3-step process of brewing sake
69
masu
small wooden boxes used for traditional sake service
70
kura
sake brewery
71
koji-kin
aspergillus oryzae
| green, powdery mold required in sake production for successful MPF
72
List the types of lambics
Gueuze
Mars
Faro
Kriek
72
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
```
73
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)
74
List the Trappist abbeys
```
Orval
Chimay
Westvleteren
Rochefort
Westmalle
Achel
Koningshoeven
Mariawald (out of production)
```
75
Biere de Garde
Flemish & Northern French bottle-conditioned beer
76
California Common
Lager fermented at higher than normal temperatures (i.e. Anchor Steam)
77
Kölsch
Ale from Cologne (Germany) fermented at cooler than normal temperature
78
Kvass
Rye-based Russian beer usually fermented with fruit juices
79
Rauchbier
Smoked beer famously produced in Franken, Germany
80
Saison
Farmhouse ale from Hainaut Province in Belgium
81
List the different strengths of Trappist beers
```
Patersbier
Enkel
Dubbel
Tripel
Quadrupel
```
