Terms

Question 1

IBU

Answer 1

International Bitttering Units

measure of how much hop acid is dissolved in beer - a rough measure of its bitterness. bitterness is mitigated by how much maltiness is present. a 40 IBU pale ale may seem quite bitter while a 40 IBU strong ale may seem sweetish

Question 2

Malt

Answer 2

Malt is in principle sweet but roasted malt may be bitter (like coffee)

Question 3

Reinheitsgebot

Answer 3

1516 “German Purity Law” was actually Bavarian

Question 4

Sugar

Answer 4

used to boost alcohol and add flavor. unlike malt which never fully ferments out, sugar converts almost entirely. useful for boosting alc without adding body

Question 5

Hops

Answer 5

cones that form on female hop vines. Technically Strobiles and bines (not vines). require at least 15 hours of daylight so can only be grown between 35 and 55 degrees latitude

Question 6

Brettanomyces

Answer 6

will eat anything including dextrins and other sugars other yeasts cannot consume achieving nearly 100% attenuation (compared to 70-80%). Will produce both acetic and lactic acid the former only under certain circumstances. most common is Brettanomyces Bruxellensis (horse blanket aroma)

Question 7

Lactobacillus

Answer 7

gives tart Flanders ales their character as it does to German ales like Gose and Berliner Weisse. requires warm temp, low oxygen environment, and low levels of hop acids

Question 8

Pediococcus

Answer 8

gives lambics their lactic tang not Lactobacillus.

Question 9

Malting

Answer 9

grains are steeped to stimulate the kernel’s embryo and begin the production of enzymes

Question 10

Milling

Answer 10

crushing the malt to prepare it for mashing. Milling produces grist

Question 11

Mashing

Answer 11

Grist and water are mixed to produce wort

Question 12

Lautering

Answer 12

removing the barley tea (wort) from the sticky mash porridge

Question 13

Boiling

Answer 13

converts Alpha hop acids so they can become soluble in wort

Question 14

Rauchbier

Answer 14

smoked

Question 15

Leather

Answer 15

flavor may come from Brett (if it’s dry) or from oxidation (where it is more plummy)g

Question 16

Lambeek

Answer 16

Town in Belgium, near Brussels, where Lambic was born