Tasting and Evaluating Beer Flashcards

1
Q

What are the correct abv measures for low beer

A

4% abv and below

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2
Q

What are the correct abv measures for medium

A

4.1–5.9% abv

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3
Q

What are the correct abv measures for high

A

6–9% abv

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4
Q

What are the correct abv measures for very high alcohol

A

Above 9% abv

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5
Q

Beers that are highly attenuated have no …….

A

residual sugar

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6
Q

What aromas and flavours are related to Malts

A

Toasted Bread, Breadcrumb, Caramel

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7
Q

What aromas and flavours are related to Hops

A

Fruits, Spices, Herbs and Flowers

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8
Q

Beer colour can be measured on a scale of light to dark. What is the correct order of the 6 colour descriptors used in the SAT?

A

Straw, Gold, Amber, Copper, Brown, Black

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9
Q

What can contribute to haziness in the appearance of a beer?

A

Grain-derived proteins and polyphenols, Agitated yeast sediment

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10
Q

What is the main source of bitterness in beer?

A

Hops

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11
Q

What can aromas of vanilla and coconut tell you about a beer?

A

That it may have been aged in oak barrels.

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12
Q

What can aromas of rancid butter or sour vinegar-like notes tell you about a beer?

A

That the beer may have a bacterial infection.

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13
Q

What aromas and flavours are associated with yeast and bacteria?

A

Fruits, Spices, Farmyard

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14
Q

What is the purpose of the Beer Lexicon and the WSET SAT

A

It provides a systematic approach to tasting beer, designed to give a framework for tasting a range of beer styles comparatively

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15
Q

What four things does an ideal tasting environment have?

A

1.Good lighting,
2. no strong odours
3.Quiet and free from distractions
4. Space for glassware and notes

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16
Q

How should you prepare yourself for a tasting?

A

Clean palate free from lingering strong flavours

17
Q

How is Taste defined?

A

We use the term taste to indicate sensations detected by your taste receptors on your tounge and some parts of your mouth and throat.

18
Q

How is Aroma defined?

A

Indicates sensations detected by your sense of smell

19
Q

How is Flavour defined?

A

Overall picture that the brain creates by combining signals from all your senses, including aroma, taste and mouthfeel

20
Q

What do you evaluate when you assess appearance of beer via the SAT?

A

Clarity, Colour, Foam and other observations

21
Q

What do you consider when evaluating the nose of the beer via the SAT?

A

Aroma Intensity, Aroma Characteristics, Other Aromas, Off flavours/ Off Aromas

22
Q

What do you consider when evaluating the palate of the beer via the SAT?

A

Carbonation
Body
Alcohol
Sweetness
Bitterness
Aroma Intensity
Aroma Characteristics
Finish
Other Observations (acidity, mouthfeel, lingering bitterness)

23
Q

What do you consider when evaluating the quality of the beer via the SAT?

A

Absence of faults, balance, complexity and definition and expressiveness.