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Cicerone > Section 1: Beer Ingredients & Brewing Process > Flashcards

Section 1: Beer Ingredients & Brewing Process Flashcards

1
Q

Name the Noble Hop Varieties

A
  1. Hallertau
  2. Herbrucker (replaced Hallertau b/c of its disease resistance)
  3. Saaz
  4. Spalt
  5. Tettnanger
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2
Q

Define Noble Hops

A
  • 4 variety of hops from central European cultivators
  • low in bittering
  • high in aroma
  • high amounts of hop oil humulene
  • low amounts of alpha acids cohumolone and adhumulone
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3
Q

Define Aroma Hops

A
  • lower concentration of alpha acids
  • primary contributor of hop aroma
  • non-bittering flavor
  • usually added after wort has cooled
  • added during final 10 mins or less of boil
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4
Q

What are two main types of malts?

A
  1. Base Malts

2. Specialty Malts

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5
Q

What are base malts?

A

Malts that are lightly kilned

Can serve the entire rew

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6
Q

What are some example of base malts?

A
  1. Pilsner
  2. Pale Ale Malt
  3. Vienna Malt
  4. Mild Ale Malt
  5. Munich Malt
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7
Q

What is a kilned malt?

A

Also known as color malts

Used in small amounts 20%

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8
Q

What are 2 types of yeast?

A
  1. Saccharomyces cerevisiae

2. Saccharomyces uvarum

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9
Q

What is Burtonisation?

A

Adding gypsum which benefits in making pale ale

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10
Q

why is barley used for brewing?

A
  • large starch reserves for sugar conversion

- high diastatic power (enzyme content)= ability for malting, brewing, fermentation w. only addition of hot H20

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11
Q

What part of the barley kernel makes it attractive for use in brewing?

A
  • Husk

- acts as a filter bed… fibrous hull remains intact/attached during threshing

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12
Q

What are some important attributes of the husk?

A
  • filter bed
  • protects acrospires from damage
  • protects from mold growth
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13
Q

What are the two forms of barley?

A
  • 2 row= plumper cooler climate, used in all malt beer

- 6 row= less round warmer climate, used in America style beer

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14
Q

What is green malt?

A

Grain that after reaching a moisture content of 46% is turned over for five days while it is air dried

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15
Q

What is kilning?

A

Source of all malt flavor

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16
Q

What’s the SRM range for dark lagers?

A

17-28

17
Q

What’s the SRM range for porters?

A

29-34

18
Q

What’s the SRM range for stouts?

A

35-69

19
Q

What’s the SRM range for imperial stouts?

A

70 & above

20
Q

What are some different color malts?

A
  1. Munich
  2. Amber/Biscuit
  3. Brown malt
  4. Pale Chocolate
21
Q

Name the different roasted malts & grains?

A
  1. Chocolate
  2. Black
  3. Rostmalz
  4. Roast Barley
22
Q

How does corn and/or rice contribute to beer?

A
  • dilutes wort nitrogen➡️improved shelf life
  • thins out color and body
  • lowers cost
  • often used by pale lager brewing co
23
Q

What are different types of adjuncts?

A

Solids and liqouds

24
Q

What are some attributed of solid adjuncts?

A
  • cereal, flakes, grits & flours
  • must be added to mash tun
  • cereal adjuncts might need to be cooked in a cereal cooker to gelatinize the starch
25
Q

What are some characteristics of liquid syrup adjuncts?

A
  • added directly to kettle
  • can aid on reducing loading on the mash & later tun
  • can increase brew house capacity
26
Q

How does rice contribute as an adjunct?

A 
Used in pale lagers
Lightens body & mouthfeel
Increases alcohol content
Adds sweetness
Cost saving
27
Q

How is corn used as an adjunct?

A

In American style pale lagers
Malt liquor
Cost saving measure

28
Q

How is wheat used as an adjunct?

A 
German & American wheat beers
Lambic, Belgian & English ales
Lightens body
Improves head retention
Provides tart flavor
29
Q

How is rye used as an adjunct?

A

Roughen boers
Provides spicy flavors
Increases head formation

30
Q

How are oats used as an adjunct?

A

Used in oatmeal stouts
Silly mouthfeel
Mild flavor

Cicerone (9 decks)

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