Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET Beer Level 1 > Vocab > Flashcards

Vocab Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 1 Beer flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards WSET ® Level 2 Beer flashcards
1
Q

Low alcohol level

A

4% abv or below

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Medium alcohol level

A

4.1 - 5.9% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

High alcohol level

A

6 - 9% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Very high alcohol level

A

above 9%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

“Malt” another term is…

A

same as malted grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Malt provides ___ during fermentation

A

sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Besides sugar, what else malt provides in the style of the beer?

A

colour and range of aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is “catalysts”

A

substances that speed up reactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what’s the catalyst breakdown starch into sugar?

A

enzyme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

enzymes breaks down the starch into ___ during starch conversion

A

short-chained sugar molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Under what condition, the enzyme in the malt will convert the starch into sugar?

A

when the milled malt is mixed with hot water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

more precise term of “hops”

A

hop cones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what exactly is the hop cones in the plant?

A

it’s the flower of the hop plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what’s the initial function of using hops in beer?

A

antibacteria. In order to preserve the beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

today, what’s the main purpose of using hops in beer?

A

for bitterness and aromas bring into the beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are the steps in making beer (6 steps)?

A

Milling
Mashing
Wort boiling
Fermentation
Carbonation
Packaging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is ‘grist’?

A

milled grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what’s in the ‘mash’?

A

sugary liquid and the undissolved particles (primarily husks)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is “mash” when mashing?

A

mixing the grist with hot water, the mixture is called the “mash”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What’s is “spent grains”

A

the leftover undissolved particles separated from mash

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is “wort”

A

the sugary liquid separated from the undissolved solid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what’s the purpose of ‘wort boiling’?

A

killing microorganisms, prevent spoilage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What addition can take place during wort boiling

A

main hops addition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How the wort is treated after boiling?

A

cool down rapidly to a temperature suitable for fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What’s the vessel called for wort boiling

A

kettle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

where the fermentation take place?

A

the wort is transferred to the fermentation vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what’s the other name of the foam on top of a glass of beer?

A

head

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What can be done to top up the carbonation level?

A

1) inject the CO2 that’s been purchased or recovered from earlier fermentations

2) further fermentation after packaging in a sealed bottle (bottle-conditioning)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What’s bottle-conditioning

A

further fermentation after packaging in a sealed bottle to produce more alcohol and CO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

what’s the side effect after bottle-conditioning?

A

a sediment of yeast settled at the bottom of the bottle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

the most common containers for beer packaging?

A

bottle
can
keg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

other than malted grains, can beer use other sources of sugar?

A

Yes, sometimes used in combination with malt.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

which cereal plant is the most important grain for making beer?

A

barley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what’re the cereal plants can be used to make beer other than barley

A

wheat
maize (corn)
oats
rye
rice
sorghum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what is “embryo”

A

the “baby” inside the seed.

*it is a microstructure of a new plant stored inside the grain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is “malting”?

A

the process that turns grains into malts (malted grains)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What’s the purpose of “malting”?

A

to release the enzymes needed to convert starch to sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What’re the steps of malting? (3)

A

steeping
germination
kilning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

How “steeping” works?

A
  • the grains are steeped (submerged) in water
  • when the grains absorbed enough water, the embryos start to grow
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What “germination” means?

A

the growth of the embryo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What happens during germination?

A

enzymes are being produced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What’s the purpose of kilning?

A

stopping the growth of the grain, once the enzymes are produced.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

How “kilning” works

A

by heating and drying the grains using warm air in a kiln (窯)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Other than enzymes, what else are produced during kilning?

A

colour
aromas in the malt

44
Q

how to produce different types of malts?

A

using different temperature, length of time.

some malts are roasted.

45
Q

what’re the two types of malts

A

Base malts

Speciality malts

46
Q

Which type of malts is most commonly used by the brewers

A

the base malts.

47
Q

How the base malts are produced?

A
  • heated to the lowest temperature in the kiln
48
Q

Why base malts are heated in the lowest temperature in the kiln?

A

minimises damage to the enzymes

49
Q

what kind of aromas that the base malts have?

A

water cracker
bread dough
bread crumb
light honey

50
Q

colour of the beer when use base malts only?

A

straw or gold colour

51
Q

What “speciality malts” give to the final beer?

A

aromas
colour

52
Q

How speciality malts are used?

A

often used in small amount

in combination with base malts

53
Q

How the speciality malts are produced?

A
  • by increasing the temperature or length of the time malt spends in the kiln
  • or roasting at even higher temperature
54
Q

What’s the enzyme level of speciality malts?

A

The higher temperature in kilning damage or completely destroy the enzymes in these malts

55
Q

What’re the aromas speciality malts can give?

A

wide range:
digestive biscuit/graham cracker
bread crust
toasted bread
toasted nut
caramel
dried fruits
candy floss (cotton candy)
coffee
chocolate

56
Q

colour of the beer when use speciality malts is used?

A

amber, copper brown, even black.

57
Q

example of base malt

A

Pilsner malt

58
Q

example of highly kilned malt

A

Munich malt

59
Q

example of dark roasted malt

A

black malt

60
Q

What can be the other sources of sugar than malt?

A

other grains e.g. maize, rice…
sugars
syrups

61
Q

What can be affected by the other grains and/or sugar sources to the final beer?

A

texture
aroma

62
Q

What wheat can impact the style of the final beer?

A

a smooth, creamy texture
haziness

*b’cos wheat contain protein.

63
Q

What is the “grain bill”?

A

a recipe listing the types and amounts of malts and grains used to make a beer.

64
Q

possible combination in a “grain bill”

A
  • just one type of malt
  • mixture of malts
  • mixture of malts and unmalted grains
65
Q

What’s the typical proportion of base malts in a grain bill?

A
  • base malts is the majority
66
Q

why base malts is typically the majority in a grain bill?

A

it bring starch and high level of enzyme to convert starch to sugar.

67
Q

How many varieties of hops?

A

hundreds

68
Q

What are used to add flavours to beers?

A

hops
other flavourings

69
Q

Describe the hops plant

A
  • it’s a climbing plant
  • grow new shoots from ground in every spring.
  • bines grow from the shoots, produce hop cones.
70
Q

Typically, how to make the hops after collecting?

A
  • dried
  • milling and pressing into pellets
  • packaged (vacuumed) and refrigerated to retain bitterness and aroma
  • dried hops are prone to oxidization
71
Q

Example of commonly used hops by style

A
  • Traditional German, Czech or British hops
  • American, New Zealand or Australian hops
72
Q

Aroma profile of Traditional German, Czech or British hops:

A

subtle:
spicy
floral
herbal
earthy
fruity

73
Q

Aroma profile of American, New Zealand or Australian hops hops

A

intense:
citrus fruit e.g. grapefruit
stone fruit e.g. peach
tropical fruit e.g. mango
pine notes

74
Q

effect of adding hops near the beginning of wort boiling

A

more bitterness
less aroma

*bitterness need heat and longer time to extract

75
Q

effect of adding hops towards the end of wort boiling

A

less bitterness
more aroma

*aroma will escape to air if heated for too long

76
Q

other than wort boiling, which stage can also add hops?

A

during or after fermentation

77
Q

what’s the term for adding hops at later stage of the brewing process, when temperature is lower?

A

“dry hopping”

*It provides aromas

78
Q

What choices affect the brewer to choose the hop variety?

A

for bitterness or aroma or both.

79
Q

Other than hops, what else the brewer can add for flavouring

A

many:
herbs
spices
fruits i.e. cherries, rapsberries
citrus peel
coriander seed

Unusual:
pumpkin
honey
chili
coffee

79
Q

What’re the basic principle when adding flavouring ingredients?

A

edible, practical.

*must be germ free

80
Q

what are the two main types of yeast in brewing beer?

A

ale yeast
lager yeast

80
Q

can brewer use other than ale and lager yeast for brewing?

A

yes, even bacteria

81
Q

aroma profile of beer brewed using ale yeast

A

fruity
spicy

82
Q

characteristics of ale yeast in fermentation

A

ferments quickly
at warmer temperature

*top fermentation
*1-2 weeks
*18-22C

83
Q

characteristics of lager yeast in fermentation

A

ferments slower
at cooler temperature

*longer fermentation time
*bottom fermentation
*3-4 weeks
*8-10C

84
Q

aroma profile of beer brewed using lager yeast

A

not much aroma

*cripsy

85
Q

Which type of other yeast produces complex “funky” aromas?

A

Brettanomyces

86
Q

aroma profile of beer using brettanomyces

A

fruity
ripe pineapple
peach
farmyard
leather
hay
earth

87
Q

what lactic acid bacteria contribute to the flavour of beer?

A

acidity

88
Q

Nearly all beer are made with ____ yeast strains.

A

cultured

89
Q

What’s spontaneous fermentation

A

rely on ambient yeast. No cultured yeast nor bacteria is used.

90
Q

Categories of beer by styles

A

Malt-driven
Hops-driven
Yeast-driven

91
Q

Malt-driven styles brewed with base malts only

A
  • American or International pale lager
  • Munich helles
  • Blonde ale
92
Q

Malt-driven styles brewed with speciality malts only

A
  • Munich dundel
  • Brown ale
  • Porter or stout
  • Barley wine
93
Q

What’s the most common style of beer in the world today. and it’s profile.

A

easy-drinking pale-coloured lager

straw or gold colour
bread crumb
bread dough
water cracker

94
Q

How the ingredients are treated to brew the easy-drinking pale-coloured lager

A

exclusively base malt
lightly kilned, malted barley

95
Q

What other ingredients may added when brewing the easy-drinking pale-coloured lager, and why?

A

sugar or syrup
neutrally flavoured grains e.g. rice

lighter aroma intensity,
lighter body when compare w/ 100% malt.

96
Q

beer appearance and aroma profile when added speciality malts in combination of base malts

A

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

97
Q

Hops can bring two key attributes to beer…

A

bitterness
aromas

98
Q

effects of adding most of the hops towards the start of wort boiling, fewer at the end of the boil…

A

medium or pronounced bitterness

restrained hop aroma

99
Q

What’s the other labelling term for “Hazy IPA”?

A

New England IPA

100
Q

What’s the other name
known for “weissbier”?

A

hefeweizen

101
Q

“Weiss” in German means?

A

white

102
Q

“Weizen” in German means?

A

wheat

103
Q

What’s the other labelling term for “witbier” in French?

A

blanche

104
Q

Where’s the distinct sour character in beer comes from?

A

bacteria i.e. lactic acid bacteria or brettanomyces during fermentation and maturation

105
Q
A

WSET Beer Level 1 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions