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Food And Beverage Service > Spirits Appreciation > Flashcards

Spirits Appreciation Flashcards

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1
Q

What is fermentation

A

The chemical breakdown of a substance by bacteria. The process involved in making beer, wine and spirits when sugar is converted to alcohol

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2
Q

What provinces are privatized

A

Alberta and bc

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3
Q

What is AGLC responsible for

A

Lotteries, gaming, regulating the manufacturer, licenses, inspections

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4
Q

What is the legal definition of alcohol products

A

Any beverage contains ethyl alcohol and made for human consumption

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5
Q

What is fermentation

A

Biochemical process where sugar is converted to alcohol and carbon dioxide through the addition of yeast.

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6
Q

What is the formula for fermentation

A

Sugar + yeast = alcohol +co2

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7
Q

Fermented beverages can be made from?

A

Grapes, fruit, grains, sugar Cane, rice

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8
Q

What is distillation

A

When alcohol is extracted from a fermented liquid by heating it and causing it to vapourize and condensed, cooled and collected in liquid form

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9
Q

What temperature does alcohol vaporize at

A

78.3

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10
Q

What is a pot still

A

A vat is heated over a flame as the alcohol evaporates it is collected in a cooling tube which is in a water cooled condenser.

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11
Q

What is a continuous still

A

A still that has two side by side columns that are taller and thinner, each column has several compartments and are divided by copper plates

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12
Q

What are the three categories of alcohol beverages

A

Fermented, fermented and distilled, compounded

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13
Q

What are the different classifications of wines

A

Table wine, sparkling wine, fortified wine, aromatized wine

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14
Q

What is fortified wine

A

Table wines with brandy added to increase alcohol percentage

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15
Q

What are aromatized wines

A

Aperitifs with unique flavourings

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16
Q

What are brandies made from

A

Grapes or other fruit

17
Q

What are the categories of brandy

A

Cognac, Armagnac, calvados

18
Q

What are whiskies base ingredients

A

Barley, corn, and rye

19
Q

What are he categories of whisky

A

Scotch, rye, Irish, Japanese, bourbon, Canadian, American , moonshine

20
Q

What is the base ingredients in rum

A

Sugar cane and molasses

21
Q

What are the categories of rum

A

White, amber, light, dark

22
Q

What are the base ingredients in gin

A

Neutral grain liquor often flavoured with juniper, coriander, cucumber, rose petals

23
Q

What is the base ingredient in vodka

A

Grains or potatoes

24
Q

What is the base ingredient in eaux de vie

A

Pomace (fermented grape residue that includes seeds and stems) and other fruit sources

25
Q

What are the different categories for eaux de vie

A

Grappa, kirsch, and poire William

26
Q

What are liqueurs

A

Compounded spirits with unique flavourings and often have high sugar content and various levels of alcohol content

27
Q

Describe ales

A

Darker product due to the addition of toasted barley
Top fermentation
3.5-9%

28
Q

Different types of ales

A

Stout, porter, lambic, fruit and wheat

29
Q

Describe lagers

A

Lighter,
Bottom fermentation
4-7%

30
Q

Different types of lagers

A

Pilsner, bock and light beer

31
Q

What is the goal alcohol percentage when distilling

A

60-70

32
Q

What is proof

A

Indicates alcohol content, it is double of what Canada’s is

33
Q

Do distilled spirits improve with age

A

No

34
Q

What are the two methods of distillation

A

Traditional pot, continuous

35
Q

Describe a traditional pot still process

A

Also known as copper stills, fermented grains or wine is heated over a fire, the alcohol heats into vapour, the product is captured cooled and condensed

36
Q

What is the negative and positive of pot distilled spirits

A

Time consuming a produces less yield but the products are of a higher quality

37
Q

Describe the continuous still process

A

The wash comes in the right column (rectifier) and goes down a tube that heats it with steam the hot liquid moves to the left column known as the analyzer. Liquid runs through the analyzer and meets super heated steam. The steam evaporates and volatile elements on the wash disappear. The alcohol vapour passes through the fat tube and is still being heated and cool,

38
Q

What are the advantages of a continuous still

A

Less manpower
Les skill
Produces more spirit in a shorter time

39
Q

When was AGLC privatized

A

1993

Food And Beverage Service (2 decks)

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