Beer Flashcards
(86 cards)
1
Q
Are Porters – Abbey – Belgian and Burton – Ales or Lager ?
A
- Ales
2
Q
Are Dortmunder – Munich Helles – Märzen – Ales or Lager ?
A
- Lager
3
Q
Am I Ale or Pilsner : fermentation is fast and warm, producing richly flavored beers ?
A
- Ale
4
Q
Am I Ale or Lager : fermentation is slow and cool, producing delicately flavored beers ?
A
- Lager
5
Q
Explain Lambic.
A
- Spontaneously fermented (with Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) over a long period of time
- Aged hops provide antibacterial qualities, not bitterness
6
Q
Who Am I : blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle ?
A
- Gueuze
7
Q
What is a ‘Mars’ Lambic ?
A
- Mild lambic produced by reusing the malt from a previous lambic fermentation
8
Q
True or False ? A ‘Faro’ stye of lambic will see added Belgian candy for sweetness ?
A
- True
9
Q
What is the fruit commonly found to perfume ‘Kriek’ style of lambics ?
A
- Framboise / Raspberry
- Sour morello cherries
10
Q
What is the base ingredient of an ‘Hefe-Weizen’ beer ?
A
- Wheat
- Hefe = Yeast
- Weizen = Wheat
11
Q
Name three Trappist beer producers.
A
- Orval
- Chimay
- Rochefort
- Westmalle
- Westvleteren
- Achel
- Koningshoeven (Netherlands, La Trappe)
- Engelszell (Austria, newest)
12
Q
From where is a ‘Kölsch’ beer ?
A
- Ale from Cologne, Germany
- Fermented at cooler than normal temperature
13
Q
Speaking of ‘wort’ what do we refer to ?
A
- Sugar-rich liquid
- From malted grain
- The brewer must first derive the wort
- Then the brewer must ferment the wort.
14
Q
What is, briefly, the ‘Rheineitsgebot’ ?
A
- Bavarian Purity law
- Codified the three ingredients authorized for beer production
- Barley, hops, and water
- The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.
15
Q
What is the ingredient of choice to make beer, in general ?
A
- Barley
16
Q
What is ‘malt’ ?
A
- The grain (base ingredient) that has germinated
- Barley is steeped in water for approximately two days to promote germination of the grain
- Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels
- As the sprout grows to nearly an inch in length, the enzyme amylase is produced
- Amylase converts the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin
- This “green malt” is then roasted with hot air in a kiln to suppress further growth.
- The style of beer desired will determine the length and degree of roasting
17
Q
What is the style of Heineken and Stella Artois ?
A
- Pale Lager
18
Q
In the beer world, what is ‘lupulin’ ?
A
- Yellow substance found in hops
- Contains bitter resin and aromatic oils that impact flavor of beer
- Hundred of varieties of hops = Hundred variations of combinations
19
Q
Hops contribution to beer ?
A
- Array of aromas and flavors
- Impart bitterness
- Act as a preservative
20
Q
What is a beer called ‘gruit’ ?
A
- Uses herbs instead of hops
21
Q
What does ‘IBU’ stands for ?
A
- International Bitterness Unit
- Scale from 5 to 120
22
Q
How are ‘Wild Beers’ different from ‘Sour Beers’ ?
A
- Wild beers = brettanomyces ; funky flavors from earth, barnyard to overripe tropical fruits
- Sour beers = Lactobacillus and Pediococcus provide a tart twang found in yogurt. Taste acidic & sour
23
Q
Is it a good idea to use a frozen glass for beer service ?
A
- No, unnecessary, wasteful, and detrimental to the quality of the beer you serve to your guests.
-Can create a micro-layer of frozen beer on the walls of the glass.
- As some of the water in the beer freezes the remainder of the beer’s flavor will be thrown out of balance.
- As the glass warms this micro-layer of ice will be dumped back into the beer, again upsetting its balance.
- Cold temperatures mute the flavor and aroma of beer just as they do with wine
24
Q
If you had only 3 glassware to choose from for your Beer service at the restaurant ?
A
- Pint
- Tulipe
- Gobelet
25
Generally, Trappist beers are Ales or Lager ?
- Ales
26
Rochefort use numbers to differenciate its beers (Rochefort 6, Rochefort 8, Rochefort 10) ?
- Numerals refer to an old Belgian system of measuring specific gravity that was used to set tax levels.
- Though the system is no longer in use, Rochefort continues to name their strong ales with it.
27
Difference between a ‘Dubbel’ and a ‘Tripel’ ?
- No law
- Dubbel used to be made by monks, using the double amount of grains, more dense and alcohol (7’)
- Tripel used to be made by monks, using the triple amount of grains, more dense and alcohol (9’)
- Tripel can also have three diferent hops, or three different fermentation.
28
What are the degrees ‘Plato’ ?
- Belgian degrees measuring concentration of solids (sugars) dissolved in must (% per weight)
- Simply, a ABV % per weight
- Measure also the acidity
- Rochefort use numbers 6-8-10 in reference to the Plato degrees
29
Where this beer is coming from?
Spaten
- Munich, Germany
30
Where this beer is coming from?
Double Bock
- Munich, Germany
31
Where this beer is coming from?
Cantillon
- Brussels, Belgian
32
Where this beer is coming from?
Tre Fontane
- Rome, Italy
33
Where this beer is coming from?
- Kilkenny
- Kilkenny, Ireland
34
Where this beer is coming from?
- Estrella
- Barcelona, Spain
35
Where this beer is coming from?
- Buxton
- Peak District National Park, England
36
Where this beer is coming from?
- Founders
- Michigan, USA
37
Where this beer is coming from?
- Quilmes
- Buenos Aires, Argentina
38
Where this beer is coming from?
- Fosters
- Victoria, Australia
39
Where this beer is coming from?
- Sapporo
- Japan
40
Where this beer is coming from?
Brahma
- Brazil
41
An IPA with an IBU of 60 would?
a. Be moderately bitter
b. Show almost no bitterness at all
c. Be more bitter than average
d. Be Extremely high in bitterness
- a. Be moderately bitter
42
Where this Trappist beer is coming from?
- Orval
- Belgium
43
Where this beer is coming from?
- La Trappe
- Belgium
44
Where this beer is coming from?
- Mont des Cats
- France
45
Where this beer is coming from?
- Mont St Bernard
- England, since 2018
46
Where this beer is coming from?
- Cardeña
- Spain
47
Where this beer is coming from?
- Spencer
- USA
48
Where this beer is coming from?
- Chimay
- Belgium
49
In USA, which state is the biggest producer of Hop?
- Washington, 69% of production
50
Hallertauer Mittelfrueh, Tettnang, Spalt are...?
- Top Hop from Germany in Hallertau
51
Saaz, Sládek, Premient, Agnus are...?
- Top Hop from Czech Republic
52
Who is the world’s largest hop producing country?
- USA
53
What is the classic glass for Kolsch beer?
- Stange glass
54
What is Kingston Black?
- a apple variety used for cider from England
55
What are the four French Aop for cider?
- Contentin
- Cournouaille (Cornwall)
- Domfront
- Pays d’Auge
56
What is the sole cider PGI in United Kingdom?
- Herefordshire Cider PGI
57
What is the sole cider DO in Spain?
- Sidra de Asturias DO
58
What is Humulus Lupulus?
- a hop, also named common hop
59
Who produced the first Pilsner?
- Urquell, Czech Republic
60
What is a Wee Heavy beer?
- Wee Heavy is a complex, strong beer originating in Scotland and characterized by substantial malt-influenced flavors.
61
Where is Stiegl beer from ?
- Austria
62
Who is credited as the progenitor of the American pale ale style?
- Sierra Nevada Brewing Company
63
In the beer world, what Cluster refers to?
- One of the oldest US hops grown in North America
64
Explain the Bavarian Purity Law?
- Also known as Reinheitsgebot
it codified the three ingredients authorized for beer production as barley, hops, and water in 1516
65
Between Saccharomyces cerevisiae and Saccharomyces pastorianus, which one is used for Ale and which one for Lager beer?
- Ale: Saccharomyces cerevisiae
- Lager: Saccharomyces pastorianus
66
How does the malting process work?
- Grains are steeped to germinate, allowed to sprout until one inch length producing amylase (starch into sugar), then roasted
67
What 2 sugars are produced when malting grains?
- Maltose and Dextrin
68
Define cask Ale
- Also known as Real Ale or Traditional Ale (Britain)
- unpasteurized and unfiltered draught beer
69
What types of yeast is needed for lambic beers?
- Brettanomyces bruxellensis
- Brettanomyces Lambicus
- Saccharomyces Cerivisae
70
What is a saison in the beer world?
- light colored summer beer
- bottle conditioned, yeast character with high carbonation, might have spices
- from Hanau province in Belgium
71
What is a Vienna Style Lager?
- A amber-reddish Austrian beer style that closely resembles the golden-amber Märzen style of Munich, Bavaria
72
Explain what is a Berliner Weisse
- High carbonation, often unfiltered, yeast and lactic acid character
- often brewed with fruit
- little to no hop character
- low in alcohol, maltiness, and bitterness
73
What is a Altbier?
- top-fermented at cool temperature - darker, slightly more hop-kissed than kolsch
[brewed in Dusseldorf]
74
What is the minimum % wheat in a Weissbeer?
- 50%
75
What is wort?
- The sugar rich liquid derived from malted grain
76
What is grist?
- cracked or ground malted grain
77
What is the beer made with spoilage bacteria?
- Lambic, sour beer
78
Most common hop strains in the USA
- Cascade,
- Chinook
- Centennial - (Citra, Simcoe, Mosaic, Fuggle, Kent Golding)
79
What is the oldest continually operating brewery in the World?
- Weihenstephaner est. 1040, Bavaria
80
What is California Common?
- Also known as steam beer (trademark of Anchor Brewing Company of San Francisco)
- Lager fermented at higher temperature, generally dark amber to brown color
81
What is Amylase?
- Enzyme that converts starch into maltose and dextrin
82
What is wet-hopping?
- Freshly gathered hops (hours),
- not dried
- captures the most pure aromas
83
Name the Cider PDO’s from Spain
- Sidra de Asturias (Trabanco, Fonciello)
- Euskal Sargadoa / Basque (Gurutzeta)
84
What is an Eisbock?
- Specialty of Kulmbach district in Bavaria
- A bock lager is frozen and the water ice removed to make a stronger beer
85
What is a Cream Stout?
- Style of beer with a creamy texture derived from the addition of lactose (after the boil but before the fermentation)
86
What is sparging?
- Second rinse of the grist to extract more sugar
