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MRK Wine Collection > WSET Diploma Beer, Sake and Cider > Flashcards

WSET Diploma Beer, Sake and Cider Flashcards

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1
Q

If a guest requests warm sake, how should it be heated?

A

The tokkuri should be filled with sake and placed in a warm water bath.

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2
Q

What is the term for the head brewer at a kura?

What is the term for the kura owner?

A

Toji

Kuramoto

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3
Q

What type of rice is consierded to be superior in sake production?

What nickname has it been given?

A

Yamada Nishiki

“The king of sake rice”

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4
Q

What are the 3 main standard bottle sizes for Sake?

A

300 ml

720 ml

1800 ml

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5
Q

What were the 3 original ingredients permitted in the Bavarian Purity Law of 1516 (Reinheitsgebot)?

A

Water / Hops / Barley

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6
Q

How would you describe a Saison?

A

Saison is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. Classically made with low alcohol content and flavored with orange zest, coriander, and ginger.

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7
Q

What are the 3 main steps in cider production?

A
  • Apples are crushed and pressed into juice.
  • Juice ferments into cider, usually 5-8% abv
  • Aging/settling in wooden vats or stainless steel.
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8
Q

Identify 6 different hop varieties:

A

Simcoe

Cascade

Saaz

Hallertau

Centennial

Mosaic

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9
Q

What is the difference between junmai and honjozo?

A

Honjozo has added distilled alcohol while junmai does not.

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10
Q

What is Genshu sake?

A

Undiluted sake.

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11
Q

Give 3 examples of German lagers:

A

Hacker-Pschorr Oktoberfest Märzen

Augustiner Helles

Paulaner Original Munich Lager

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12
Q

What is distinct about the way Sake is fermented?

A

Sake fermentation is known as Multiple Parallel Fermentation, whereby the conversion of starch into sugar and sugar into starch occurs simultaneously in the same vessel.

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13
Q

In beer brewing, what is the wort?

A

The flavor-, sugar- and color-rich liquid extracted from the mashing process

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14
Q

Which beer style would be most likely to exhibit flavors and aromas of banana, clove, and bubblegum?

A

Hefeweizen

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15
Q

What does “Futsu-shu” indicate?

A

A low-grade sake.

“Futsu” generally refers to any non-premium brew.

“Shu” simply means sake.

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16
Q

What is koji-kin?

What is the latin name for it?

A

A green, powdery mold used to convert starches to sugar in sake rice.

Aspergillus oryzae

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17
Q

A Framboise is a spontaneously fermented Belgian-style ale brewed with:

A

Raspberries

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18
Q

Name 2 producers of cider from:

England

Germany

Austria

A

England: Fowey Valley, Cornwall / Westons, Herefordshire

Germany: Pica Pica, Stuttgart / OBC (Original Berliner Cidre)

Austria: Goldkehlchen, Vienna / Thronprinz, Styria.

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19
Q

The hops used in beer production are a type of ______.

A

Flower

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20
Q

What is the traditional vessel used to serve sake in?

What 2 types of cup is it traditionally drank from?

A

Tokkuri: a ceramic, narrow-necked flask.

Ochoko: small, cylindrical vessels;

Sakazuki: flat, saucer-like cups that are more ceremonial.

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21
Q

Identify the country in which the following beers originated:

A. ESB (Extra Special Bitter)

B. Kölsch

C. Saison

D. Pilsner

A

A. England

B. Germany

C. Belgium

D. Czech Republic

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22
Q

What are the 8 main production areas for cider in North America?

2 in the west.

1 in the midwest.

5 in the east.

A

West: Sonoma / Pacific Northwest.

Midwest: Great Lakes.

East: Finger Lakes / Virginia / Hudson Valley / New England / Quebec

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23
Q

What are the 4 major ingredients of beer?

A

Water

Yeast

Hops

Malt / Cereal Grain

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24
Q

Darker colored beers always have a higher alcohol content than lighter colored beers.

True or False?

A

False

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25
Q

What are the 7 main production areas of cider in Europe?

A

Asturias / Basque Country

Normandy / Brittany

England / Germany / Austria

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26
Q

Name 3 producers of cider in Spain:

A

Fanjul Cidra Ecologica, Asturias

Isastegi, Basque

Zapiain, Basque

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27
Q

For a barrel-aged beer, which styles would be most commonly used?

A

Stout

Porter

Ales

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28
Q

What are the differences for Ales / Lagers concerning:

Yeast Type

Fermentation speed / temp.

Flavor profiles

A

Ales: Top-Fermenting yeast / ferments quickly at warmer temperatures / more fruity aromas and flavors.

Lagers: Bottom-Fermenting yeast / ferments slowly at cooler temperatures / more subtle, crisper and cleaner flavors.

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29
Q

3 top examples of sake:

A

Wakatake Onikoroshi “Demon Slayer” Junmai Daiginjo.

Yoshinogowa “Winter Warrior” Junmai Ginjo.

Mantansei “Star-filled Sky” Junmai Ginjo.

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30
Q

German Kolsch beers are traditionally associated with which city?

A

Cologne

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31
Q

What 3 main effects are caused by adding hops to beer?

A
  1. Adds bitterness to balance the sweetness of malt.
  2. Provides aroma and flavor.
  3. Acts as a preservative.
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32
Q

In terms of style, what are the main differences between Old World / European ciders and New World ciders?

A

Old World: Distinctive, time-honored styles reflecting terroir, usually funkier, more tart, use native yeasts/bacteria.

New World: More straight-forward, more often sweet/off-dry.

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33
Q

Generally speaking, what are the 4 main steps of sake production?

A

Polishing, steaming, yeast starter, pressing

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34
Q

Which ingredient would you expect to find in all dark stouts?

A

Roasted malt/barley

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35
Q

Trappist beers must be brewed by or under the supervision of:

A

Monks

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36
Q

Where did sake originate?

A

China

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37
Q

What exactly does the IBU measure?

What are the general minimum and maximum IBUs found in beer?

Which range does most beer fall into?

A

Chemical measurement of the number of bittering compounds, specifically isomerized and oxidized alpha acids and polyphenols.

Between five (which is a very low measured bitterness) up to 120 (which is a very high measured bitterness).

Most beer falls in a narrower range within these parameters, between 15-80.

38
Q

If the bacteria Lactobacillus and/or Pedioccus are used in beer fermentation, what results can you expect in terms of flavor?

A

The beer will have a lower pH than normal and have a sour character.

39
Q

The English traditionally serve their beer ___

A

Room temperature

40
Q

What rule regarding the Sake grading system was altered in 2004?

A

As of 2004, if “semaibuai” appears on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%

41
Q

Most commercial beer achieves its carbonation through which process?

A

Force / direct carbonation.

42
Q

Compared to lagers, ale fermentations are performed at ______ temperatures.

A

higher

43
Q

3 examples of NE ciders:

A

Nine Pin (Albany, NY), Shacksbury (VT), Downeast (Boston, MA)

44
Q

How many ounces does a standard US longneck beer bottle contain?

A

12oz

45
Q

How many fluid ounces are in an American pint?

A

16 oz

46
Q

What is the proper serving temperature range for a lager?

For a bitter draught beer or lighter ale?

A

Lager: 48-52 °F

Bitter / lighter ale: 54-57° F

47
Q

What type of sake is Nigori?

What type of sake is Namazake?

A

Nigori: Unfiltered.

Namazake: Unpasteurized

48
Q

Beer can be divided into which 2 main categories:

A

Ales / Lagers

49
Q

How is sweetness / dryness indicated on a bottle of sake?

A

It is indicated by a number on the Sake Value Meter or nihonshudo.

Negative numbers indicate sweetness, positive numbers indicate dryness. “0” indicates neutrality.

50
Q

What type of sake is pictured below?

How would you expect it to taste?

A

Nigori (unfiltered)

Usually off-dry.

51
Q

Name 3 French cider prodcuers:

A

Etienne Dupont, Normandy

Eric Bordelet, Normandy

Le Pere Jules, Normandy

52
Q

What is the biggest difference between sake and shochu?

A

Sake is brewed, whereas Shochu is distilled.

53
Q

Who are the world’s two largest producers of hops?

A

USA

Germany

54
Q

What is taruzake?

What is jizake?

A

Taruzake: Sake aged in wooden barrels.

Jizake: Sake from a smaller kura (brewery).

55
Q

Which ingredient is the most widely used grain in beer production?

A

Barley

56
Q

Give 3 examples of NY IPAs and lagers:

A

IPA: Barrier “Money” IPA, Grimm “Lambo Door”, Other Half “Hop Showers”

Lagers: Folksbier “Old Bavarian Lager”, Brooklyn Lager, Six Point “Crisp”

57
Q

What are the names of top-fermenting yeast and bottom-fermenting yeast?

A

Top-fermenting: Saccharomyces cerevisiae

Bottom-fermenting: Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis

58
Q

3 examples of Belgian ales:

A

Chimay

Duvel

Dupont

59
Q

Give classic examples of ales in the following categories:

Czech

German

A

Czech: Pilsner

German: Bock, Doppelbock, Oktoberfest

also: Large-scale Eurpoean and American Lagers e.g. Stella Artois, Heineken, Budweiser

60
Q

Identify the country of origin for the following popular beers:

A. Peroni

B. Guinness

C. Chimay

D. Red Stripe

E. Heineken

F. Labatt

A

A. Italy

B. Ireland

C. Belgium

D. Red Stripe

E. Holland

F. Canada

61
Q

What is a lambic?

A

A type of Belgian beer that is fermented via exposure to wild yeasts and bacteria, as opposed to brewer’s yeast, which gives it its distinctive sour, cidery aftertaste.

62
Q

What is the average ABV of sake?

A

15 - 20%

63
Q

3 examples of Irish Stout:

A

Guiness

Murphy’s

Black’s Brewery

64
Q

Which yeast strain would be most active in the fermentation of a stout?

A

Top-fermenting Saccharomyces cerevisiae

65
Q

What is the name of the scale that indicates the % of milling that rice has undergone?

A

Tokutei Meishoshu (Special Designation Sake)

66
Q

Stouts, milds, bitters, and pale ales are classic styles that originated where?

A

England

67
Q

What is the moto?

What is the moromi?

A

Moto: the sake starter, consisting of steamed rice, water, yeast and koji-kin.

Moromi: The fermenting mash

68
Q

What is the literal translation of junmai?

A

“Pure rice”

69
Q

Beers spontaneously fermented in open-top containers with native wild yeasts are known as:

A

Lambics

70
Q

Give 3 examples of fruit that might be used when brewing a Lambic beer:

What type of fruit is used to make Kriek?

A

Peach, raspberry, strawberry.

Sour morello cherries

71
Q

3 examples of British-style Porter:

A

Samuel Smith, “Taddy Porter”

Hitachino “Espresso Stout”

Truman’s “London Keeper”

72
Q

Give classic examples of ales in the following categories:

German

British

Irish

Belgian

A

German: Hefeweizen

British: Porter, Pale Ale, India Pale Ale (IPA)

Irish: Stout

Belgian: Lambic, wit / white bier

73
Q

The fermentation time of sake is generally _____ than that of beer.

A

longer

74
Q

How would you describe a Kölsch beer?

A

A beer which originally comes from Cologne, Germany. Kölsch is fermented with ale yeast, but then finished in cold temperatures like a lager. The result is a style that exhibits some of the best characteristics of both categories: A light, easy drinking pale beer that finishes crisp and clean.

75
Q

Commonly abbreviated on restaurant/bar menus as IBUs, _____ are a measure of bitterness in a beer.

A

International Bitterness Units

76
Q

What are the 4 categories of Trappist Ale:

What do these categories types represent?

A

Enkel

Dubbel

Tripel

Quadrupel

These roughly represent the relative amount of malt and original gravity, increasing in body/alcohol level from Enkel to Quadrupel.

77
Q

How would you descibe a Hefeweizen beer?

A

“Hefe” = yeast

“Weizen” = wheat

Hefeweizen is an unfiltered wheat beer that can appear cloudy/hazy,

78
Q

What are the 4 grades of Premium Sake, and what do they indicate?

A

Junmai: 70% rice grain remaining, no brewer’s alcohol added. If “Junmai” is added to the grade of any sake, it indicates that brewer’s alcohol has not been added.

Honjozo: 70% rice grain remaining, with a small amount of brewer’s alcohol added.

Ginjo: 60% rice grain remaining.

Daiginjo: 50% rice grain remaining.

79
Q

The 2 essential and 1 optional ingredients require for cider production are:

A

Apples / Yeast

Sugar can be added to increase alcohol content and balance tartness.

80
Q

What does Shinpaku mean?

What does Seimaibuai?

A

Shinpaku: The starchy “heart” of tbe rice grain.

Seimaibuai: The degree to which rice used for sake has been milled.

81
Q

What are 2 examples of wild yeasts used to make Lambics?

A

Brettanomyces bruxellensis

Brettanomyces lambicus.

82
Q

At what point in the brewing process are hops most likely added?

A

Boiling

83
Q

What is malt in beer?

A

Germinated barley that contributes the sugars needed for fermentation.

84
Q

What is a Geuze?

What is its nickname?

A

Geuze is a style of Lambic produced by mixing one-year-old lambics with beers that have aged for two to three years. The unfermented sugars in the young lambic cause refermentation in the bottle.

“Brussels Champagne.”

85
Q

What is Gose?

A

A warm fermented beer originating in Germany. Acquires its signature sour taste through its innoculation of lactobacillus bacteria.

86
Q

Give 3 examples of German ales:

A

Schneider Weisse Tap 6

Weihenstephan Hefe Weissbier

Fruh Kolsch

87
Q

What would be an appropriate descriptor for a beer with high levels of foam?

A

Highly carbonated.

88
Q

If a sake is labeled “Junmai Daiginjo”:

How much of the rice grain is polished away?

How much of the rice grain remains?

Is alcohol added?

A

50%

50%

No

89
Q

Beer is the second-oldest alcoholic beverage known to man, surpassed only by:

A

Mead

90
Q

What is the “Rheinheitsgebot”?

A

Also known as the “German Beer Purity Act”, this law was instituted in Bavaria in 1516, and mandated that the ingredients used to make beer be limited to water, barley and hops.

91
Q

Quality sake should be served ____ or _____.

Why?

A

Chilled or room temperature.

The practice of warming sake disrupts the delicate nature of premium sake and masks the flaws of lower quality sakes.

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