Stouts and Stuff March 2 Flashcards
Name 8 stout styles from medium to full bodied
- Irish Dry
- English
- American
- Oatmeal
- Foreign/Export
- Milk/sweet Stout
- Russian Imperial
- American Double/Imperial
What body would you describe an Irish Dry Stout?
“medium to might”
“on the lighter side of medium”
WHat are the LAME colors
black
brown
red orange
yellow
What are some words to describe body and mouth-feel?
slick, velvety, creamy, sweet, luscious, bold, sharp, full, rich
some colors for black that you can use to better define the color of a beer.
ebony, onyx, slate, obsidian, umber, jet, russet, garnet, mahogany, sable, cherry wood
words that you can use to make the descriptions more in depth:
intense, mild, deep, rich, hazy, light, hints of…,
There was a chart that showed the color black and
its variants
Most beers are not going to be a one dimensional color, they will have a ______ color and then somewhat of a _________ color.
base
Highlight
Describe the body and color of a Russian Imperial Stout
Full bodied beer that has a rich jet black color with deep garnet
What are some words to describe malt:
Snickers: nutty, nuggety, caramel, mild milk chocolate, roasty, grainy,
Smores: burnt cream, toasted graham crackers, fudge, toasty
Nutella: Pralines, almonds, milk chocolate, hazelnut, walnut,
espresso, coffee, black coffee, smoky, molasses,
Amaretto, prunes, raisens, plums, amaretto,
Red velvet cake
The color of our foods and drinks has a lot to do with how we
except those foods and drinks to taste or smell like
Through out our lives we have associated the foods and beverages we have had with_____
color
Our_____ have certain expectations of how food or drinks should taste based on their ______
Brains
Appearance
Humans begin to _______ certain colors with various foods and drinks from _____. Therefore equate these colors to _____ and _____ throughout life
associate
birth
tastes and flavors
____is considered the most important component of ____, as it allows us to distinguish what we suspect to be eating or drinking.
smell
flavor
Another important sense is _____, this provides info about texture, whether is be a slippery _____ or the ____/____ of a highly carbonated champagne.
touch
oyster
fizz/prickle
The sense of touch is accompanied by our ability to feel_____ or ______ for instance the same _____ are activated when eating a jalapeño as when we feel ____-thus the ‘burn’ of peppers
pressure or pain
nerves
pain
When we describe beer flavor or taste, think about describing it as ______
“Taste(sweet->salty->sour->bitter)->=overall flavor and finish
Describe Lindeman’s Framboise
opaque magenta
dark pinkish head
taste if sweet raspberries, with a full carbonated body, and a long puckering jolly rancher finish
Taste (flavor) is the collaboration of
Smell, perception, touch, and the efforts of all of our taste buds.
As food and drinks make their way to being swallowed, they pass the ____ _____ ______ which are located in the roof of the ____. This area of the _____ is involved with ______, in particularly memories of ____. This is why smells can evoke powerful _____ of your ________. It is at this point that ______ ________ is acknowledged by the consumer.
Olfactory nerve endings nose brain memory places memories experiences full flavor
When we describe beer with quirky adjectives (i.e. ______ for brown ales), it gives the guest a ______ __ ________ and something to identify with
Snickers
point of reference
_____ is a 5th flavor and is described as ______ (particularly for _____ or anything with ____) and is literally translated as ‘___________’ in Japanese.
umami savory meats MSG deliciousness
back of tongue:
back sides
front sides
front of tongue
bitter
sour
salty
sweet
Umami is where on the tongue?
even-ally dispersed through out the tongue
