Vocab Flashcards
Low alcohol level
4% abv or below
Medium alcohol level
4.1 - 5.9% abv
High alcohol level
6 - 9% abv
Very high alcohol level
above 9%
“Malt” another term is…
same as malted grains
Malt provides ___ during fermentation
sugar
Besides sugar, what else malt provides in the style of the beer?
colour and range of aromas
what is “catalysts”
substances that speed up reactions
what’s the catalyst breakdown starch into sugar?
enzyme
enzymes breaks down the starch into ___ during starch conversion
short-chained sugar molecules
Under what condition, the enzyme in the malt will convert the starch into sugar?
when the milled malt is mixed with hot water
more precise term of “hops”
hop cones
what exactly is the hop cones in the plant?
it’s the flower of the hop plant
what’s the initial function of using hops in beer?
antibacteria. In order to preserve the beer
today, what’s the main purpose of using hops in beer?
for bitterness and aromas bring into the beer
what are the steps in making beer (6 steps)?
Milling
Mashing
Wort boiling
Fermentation
Carbonation
Packaging
What is ‘grist’?
milled grains
what’s in the ‘mash’?
sugary liquid and the undissolved particles (primarily husks)
what is “mash” when mashing?
mixing the grist with hot water, the mixture is called the “mash”
What’s is “spent grains”
the leftover undissolved particles separated from mash
what is “wort”
the sugary liquid separated from the undissolved solid
what’s the purpose of ‘wort boiling’?
killing microorganisms, prevent spoilage.
What addition can take place during wort boiling
main hops addition
How the wort is treated after boiling?
cool down rapidly to a temperature suitable for fermentation
What’s the vessel called for wort boiling
kettle
where the fermentation take place?
the wort is transferred to the fermentation vessels
what’s the other name of the foam on top of a glass of beer?
head
What can be done to top up the carbonation level?
1) inject the CO2 that’s been purchased or recovered from earlier fermentations
2) further fermentation after packaging in a sealed bottle (bottle-conditioning)
What’s bottle-conditioning
further fermentation after packaging in a sealed bottle to produce more alcohol and CO2
what’s the side effect after bottle-conditioning?
a sediment of yeast settled at the bottom of the bottle
the most common containers for beer packaging?
bottle
can
keg
other than malted grains, can beer use other sources of sugar?
Yes, sometimes used in combination with malt.
which cereal plant is the most important grain for making beer?
barley
what’re the cereal plants can be used to make beer other than barley
wheat
maize (corn)
oats
rye
rice
sorghum
what is “embryo”
the “baby” inside the seed.
*it is a microstructure of a new plant stored inside the grain
What is “malting”?
the process that turns grains into malts (malted grains)
What’s the purpose of “malting”?
to release the enzymes needed to convert starch to sugar
What’re the steps of malting? (3)
steeping
germination
kilning
How “steeping” works?
- the grains are steeped (submerged) in water
- when the grains absorbed enough water, the embryos start to grow
What “germination” means?
the growth of the embryo
What happens during germination?
enzymes are being produced
What’s the purpose of kilning?
stopping the growth of the grain, once the enzymes are produced.
How “kilning” works
by heating and drying the grains using warm air in a kiln (窯)
Other than enzymes, what else are produced during kilning?
colour
aromas in the malt
how to produce different types of malts?
using different temperature, length of time.
some malts are roasted.
what’re the two types of malts
Base malts
Speciality malts
Which type of malts is most commonly used by the brewers
the base malts.
How the base malts are produced?
- heated to the lowest temperature in the kiln
Why base malts are heated in the lowest temperature in the kiln?
minimises damage to the enzymes
what kind of aromas that the base malts have?
water cracker
bread dough
bread crumb
light honey
colour of the beer when use base malts only?
straw or gold colour
What “speciality malts” give to the final beer?
aromas
colour
How speciality malts are used?
often used in small amount
in combination with base malts
How the speciality malts are produced?
- by increasing the temperature or length of the time malt spends in the kiln
- or roasting at even higher temperature
What’s the enzyme level of speciality malts?
The higher temperature in kilning damage or completely destroy the enzymes in these malts
What’re the aromas speciality malts can give?
wide range:
digestive biscuit/graham cracker
bread crust
toasted bread
toasted nut
caramel
dried fruits
candy floss (cotton candy)
coffee
chocolate
colour of the beer when use speciality malts is used?
amber, copper brown, even black.
example of base malt
Pilsner malt
example of highly kilned malt
Munich malt
example of dark roasted malt
black malt
What can be the other sources of sugar than malt?
other grains e.g. maize, rice…
sugars
syrups
What can be affected by the other grains and/or sugar sources to the final beer?
texture
aroma
What wheat can impact the style of the final beer?
a smooth, creamy texture
haziness
*b’cos wheat contain protein.
What is the “grain bill”?
a recipe listing the types and amounts of malts and grains used to make a beer.
possible combination in a “grain bill”
- just one type of malt
- mixture of malts
- mixture of malts and unmalted grains
What’s the typical proportion of base malts in a grain bill?
- base malts is the majority
why base malts is typically the majority in a grain bill?
it bring starch and high level of enzyme to convert starch to sugar.
How many varieties of hops?
hundreds
What are used to add flavours to beers?
hops
other flavourings
Describe the hops plant
- it’s a climbing plant
- grow new shoots from ground in every spring.
- bines grow from the shoots, produce hop cones.
Typically, how to make the hops after collecting?
- dried
- milling and pressing into pellets
- packaged (vacuumed) and refrigerated to retain bitterness and aroma
- dried hops are prone to oxidization
Example of commonly used hops by style
- Traditional German, Czech or British hops
- American, New Zealand or Australian hops
Aroma profile of Traditional German, Czech or British hops:
subtle:
spicy
floral
herbal
earthy
fruity
Aroma profile of American, New Zealand or Australian hops hops
intense:
citrus fruit e.g. grapefruit
stone fruit e.g. peach
tropical fruit e.g. mango
pine notes
effect of adding hops near the beginning of wort boiling
more bitterness
less aroma
*bitterness need heat and longer time to extract
effect of adding hops towards the end of wort boiling
less bitterness
more aroma
*aroma will escape to air if heated for too long
other than wort boiling, which stage can also add hops?
during or after fermentation
what’s the term for adding hops at later stage of the brewing process, when temperature is lower?
“dry hopping”
*It provides aromas
What choices affect the brewer to choose the hop variety?
for bitterness or aroma or both.
Other than hops, what else the brewer can add for flavouring
many:
herbs
spices
fruits i.e. cherries, rapsberries
citrus peel
coriander seed
Unusual:
pumpkin
honey
chili
coffee
What’re the basic principle when adding flavouring ingredients?
edible, practical.
*must be germ free
what are the two main types of yeast in brewing beer?
ale yeast
lager yeast
can brewer use other than ale and lager yeast for brewing?
yes, even bacteria
aroma profile of beer brewed using ale yeast
fruity
spicy
characteristics of ale yeast in fermentation
ferments quickly
at warmer temperature
*top fermentation
*1-2 weeks
*18-22C
characteristics of lager yeast in fermentation
ferments slower
at cooler temperature
*longer fermentation time
*bottom fermentation
*3-4 weeks
*8-10C
aroma profile of beer brewed using lager yeast
not much aroma
*cripsy
Which type of other yeast produces complex “funky” aromas?
Brettanomyces
aroma profile of beer using brettanomyces
fruity
ripe pineapple
peach
farmyard
leather
hay
earth
what lactic acid bacteria contribute to the flavour of beer?
acidity
Nearly all beer are made with ____ yeast strains.
cultured
What’s spontaneous fermentation
rely on ambient yeast. No cultured yeast nor bacteria is used.
Categories of beer by styles
Malt-driven
Hops-driven
Yeast-driven
Malt-driven styles brewed with base malts only
- American or International pale lager
- Munich helles
- Blonde ale
Malt-driven styles brewed with speciality malts only
- Munich dundel
- Brown ale
- Porter or stout
- Barley wine
What’s the most common style of beer in the world today. and it’s profile.
easy-drinking pale-coloured lager
straw or gold colour
bread crumb
bread dough
water cracker
How the ingredients are treated to brew the easy-drinking pale-coloured lager
exclusively base malt
lightly kilned, malted barley
What other ingredients may added when brewing the easy-drinking pale-coloured lager, and why?
sugar or syrup
neutrally flavoured grains e.g. rice
lighter aroma intensity,
lighter body when compare w/ 100% malt.
beer appearance and aroma profile when added speciality malts in combination of base malts
wide range of aromas:
digestive biscuit/graham cracker
bread crust
toasted bread
toasted nut
caramel
dried fruits
candy floss (cotton candy)
amber, copper, brown or black colour
Hops can bring two key attributes to beer…
bitterness
aromas
effects of adding most of the hops towards the start of wort boiling, fewer at the end of the boil…
medium or pronounced bitterness
restrained hop aroma
What’s the other labelling term for “Hazy IPA”?
New England IPA
What’s the other name
known for “weissbier”?
hefeweizen
“Weiss” in German means?
white
“Weizen” in German means?
wheat
What’s the other labelling term for “witbier” in French?
blanche
Where’s the distinct sour character in beer comes from?
bacteria i.e. lactic acid bacteria or brettanomyces during fermentation and maturation
