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Sommelier > SPIRITS > Flashcards

SPIRITS Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

BEER: WHAT ARE THE PRIMARY INGREDIENTS FOR BEER

A

HOPS
YEAST
MALT
WATER

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2
Q

BEER: HOPS DOES WHAT TO. BEER

A

ADD BITTERNESS TO BALANCE THE SWEET
SERVE AS A PRESERVATIVE
ADD AROMAS AND FLAVORS

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3
Q

BEER: WHAT IS MALT IN BEER

A

GERMINATED BARLEY THAT PROVIDES SUGAR NEEDED FOR FERMENTATION

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4
Q

BEER: WHAT IS AN EXAMPLE OF AN ALE

A

STOUT

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5
Q

BEER: WHAT IS AN EXAMPLE OF A LAGER

A

PLISNER

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6
Q

BEER: WHAT ARE THE TWO BASIC CATEGORIES FOR BEER BASED ON YEAST

A

ALE AND LAGER

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7
Q

BEER: WHAT ARE THE CHARACTERISTICS OF ALES

A

TOP FERMENTING YEAST
FERMENTS QUICKLY AT WARM TEMPS
MORE FRUITY AROMAS AND FLAVORS

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8
Q

BEER: WHAT ARE THE CHARACTERISTICS OF LAGER

A

BOTTOM FERMENTING YEAST
FERMENTS SLOWLY AT COOL TEMPS
SUBTLE, CRISP AND CLEAN FLAVORS

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9
Q

SAKE: WHAT IS KOJI-KIN

A

A FUNGUS USED TO CONVERT STARCHES TO SUGAR IN SAKE RICE

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10
Q

SAKE: WHAT TYPE OF SAKE IS NAMAZAKE

A

UNPASTEURIZED

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11
Q

SAKE: WHAT TYPE OF SAKE IS NIGORI

A

UNFILTERED

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12
Q

SAKE: HONJOZO

A

A SMALL AMOUNT OF ALCOHOL ADDED AT THE END OF FERMENTATION 30% MILLED GRAIN

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13
Q

SAKE: DAIGINJO

A

JUNMAI DAIGINGO IS THE HIGHEST GRADE OF SAKE

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14
Q

SAKE: WHAT DOES JUNMAI ON A LABEL MEANS

A

PURE RICE SAKE - JUST RICE WATER YEAST AND KOJI-KIN

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15
Q

SAKE: GINJO

A

40% GRAINS MILLED

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16
Q

VODKA: WHAT MATERIALS MAY BE USED AS A BASE FOR VODKA

A 
CEREAL GRAINS
GRAPES
POTATOES 
SUGAR CANE/MOLASSES 
BEETS
17
Q

VODKA: WHAT PROCESS MAKES VODKA ULTRA CLEAN

A

CONTINUOUS STILLS AND FILTERED WITH CHARCOAL

18
Q

GIN: WHAT IS THE MOST IMPORTANT BOTANICAL USED TO FLAVOR GIN

A

JUNIPER BERRIES

19
Q

GIN: WHAT BOTANICALS ARE INCLUDED LONDON DRY GIN

A

.

20
Q

SPUMANTE IS CONSIDERED

A

SPARKLING

21
Q

FRIZZANTE

A

SEMI SPARKLING

22
Q

TRANQUILLO

A

STILL FLAT NO BUBBLES

23
Q

SPARKLING: PROSECCO CANT HAVE NO MORE THAN WHAT PERCENTAGE OF BLENDED GRAPES OTHER THAN GLERA

A

15%

Sommelier (13 decks)

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