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CMS Level 2 > Spirits / Beer / Sake > Flashcards

Spirits / Beer / Sake Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards Certified Sommelier Exam (CMS 2) flashcards
1
Q

What is the grain of choice for most beers?

A

Barley

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2
Q

What is malting?

A

Process of steeping, germinating and kilning a grain

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3
Q

What comes after the malting process in beer?

A

The malt is ground and combined with hot water for the mashing process to create wort

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4
Q

What is the main difference between lagers and ales?

A

The wort destined to become lager is fermented at a lower temperature and at a slower pace. Ales are fermented at a higher temperature and at a quicker pace. Each also need a different yeast strain to ferment.

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5
Q

What is Multiple Parallel Fermentation?

A

It is the process in which rice starch is converted to fermentable sugar and sugar is converted to alcohol simultaneously in the same vessel.

Occurs in the production of sake

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6
Q

What does Junmai, Honjozo, Ginjo and Daiginjo mean?

A

Junmai is a sake classification for rice with at least 70% of the grain remaining and with no added alcohol.

Honjozo means 70% of the grain remaining but with added alcohol, making it a cleaner style.

Ginjo referes to 60% remaining of the grain (can be Honjozo or Junmai style)

Daiginjo refers to 50% remaining of the grain (can be Honjozo or Junmai style)

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7
Q

What is a spirit?

A

It is the product of the distillation of a fermented beverage

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8
Q

Where are spirits usually distilled?

A

A pot still or a continuous still (or Coffey still)

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9
Q

What are the differences between maceration, infusion and percolation?

A

Maceration is a slow, cold method of steeping a flavoring agent in alcohol.

Infusion is a hot, quicker method (tea).

Percolation (like in drip coffee) involves a base spirit flowing through a flavoring agent.

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10
Q

What is gin?

A

Gin is a neutral grain spirit flavored with a variety of botanicals but emphasizing on juniper berries.

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11
Q

Examples of London Dry Gins

A

Tanqueray, Bombay Sapphire, Beefeater

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12
Q

No artificial flavors or additives are allowed for London Dry gin.

True or False

A

True

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13
Q

Who distilled Kentucky’s first whiskey?

A

Elijah Craig (bourbon pioneer)

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14
Q

Where must bourbon be aged?

A

Charred new oak barrels

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15
Q

Name three bourbon producers

A

Woodford Reserve, Makers Mark, Michters

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16
Q

Name three rye producers

A

Sazerac, Whistle Pig, Michters

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17
Q

What are the five Scotch categories?

A

Single malt, single grain, blended malt, blended grain and blended Scotch.

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18
Q

What is single malt Scotch?

A

Whisky made in a pot still from 100% malted barley at a single distillery

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19
Q

What is a single grain Scotch?

A

Whisky made in a single distillery from malted or unmalted barley and other grains

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20
Q

What is a blended malt Scotch?

A

Whisky made from blending two or more single malt Scotch from different distilleries

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21
Q

What is a blended grain Scotch?

A

Whisky made from blending two or more single grain Scotch from different distilleries

22
Q

What is a blended Scotch?

A

Whisky made from blending one or more single malt Scotch with one or more single grain Scotch from different distilleries

23
Q

Name three Speyside single malt Scotch

A

Balvenie, Macallan, Glenfiddich

24
Q

Name two Highlands single malt Scotch

A

Glenmorangie, Oban

25
Q

Name two Islay single malt Scotch

A

Laguvulin, Laphroaig

26
Q

Name three blended Scotch

A

Chivas, Dewars, Johnnie Walker Black

27
Q

What are the five regions of Scotch production?

A

Highland, Lowland, Speyside, Islay and Campbeltown

28
Q

Name of the river that flows through Speyside

A

The Spey

29
Q

What region produces the most peaty style of Scotch?

A

Islay

30
Q

Which is the largest Scotch production region?

A

The Highlands (fruity, sweet, spiced, malty style)

31
Q

What is brandy?

A

Liquor produced by distilling wine

32
Q

What is the main grape used for Cognac production?

A

Ugni blanc

33
Q

What are the different aging terms for Cognac?

A

VS: 2 years in oak
VSOP: 4 years in oak
XO: 10 years in oak

34
Q

Name three cognac poducers

A

Henessy, Pierre Ferrand, Remy Martin

35
Q

Main difference between cognac and armagnac

A

Cognac is distilled twice, armagnac is usually distilled just once, resulting in a more flavorful, less alcoholic beverage

36
Q

What are the different aging terms for Armagnac?

A

VS: 1 to 3 years in oak
VSOP: 4 to 9 years in oak
XO: at least 10 years in oak

37
Q

Name two notable armagnac producers

A

Darroze, Larressingle

38
Q

What is Pisco?

A

Product of distilled fermented grape juice (can be Peruvian or Chilean)

39
Q

What is Grappa?

A

Italian brandy distilled from fermented pomace (residue left from pressed grapes)

40
Q

Name two white rum producers

A

Flor de Cana, Bacardi

41
Q

Name two dark rum producers

A

Zacapa, Diplomatico

42
Q

What is tequila made of?

A

Distilled product of the fermented juice of the cooked pina (core of the blue agave plant)

43
Q

What are the aging terms for tequila?

A

Blanco or Silver: not aged
Reposado: 2 months to 1 year
Anejo: 1 to 3 years
Extra Anejo: 3 years or more

44
Q

Where in Mexico is tequila mainly made?

A

Jalisco

45
Q

Where in Mexico is mezcal mainly made?

A

Oaxaca

46
Q

Most mezcal is made from which agave variety?

A

Espadin

47
Q

Aperitifs tend to have a higher alcohol content than digestifs.

True or False

A

False

48
Q

Name five amaros

A

Fernet Branca, Braulio, Montenegro, Nonino, Campari

49
Q

Name three orange flavored liqueurs

A

Triple Sec, Cointreau, Grand Marnier

50
Q

Name two nut flavored liqueurs

A

Amaretto (almonds) and Frangelico (hazelnuts)

51
Q

Name three European lagers

A

Heineken (Netherlands), Stella (Belgium), Peroni (Italy)

52
Q

Name three IPAs

A

Night Shift, Trillium, Lagunitas

CMS Level 2 (19 decks)

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