Beer Flashcards
(135 cards)
1
Q
How is beer produced?
A
By the brewing and fermentation of starches, mainly derived from cereal grains – most commonly malted barley, though wheat, maize, rice, and oats are also used.
2
Q
What happens during the brewing process?
A
Fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.
3
Q
What is most modern beer brewed with?
A
Hops! Which are flowers that add flavor and bitterness/also have both preservative and antiseptic qualities that prohibit bacterial growth.
4
Q
What other flavoring agents can be used instead of hops?
A
Gruit, herbs, or fruits.
5
Q
What is Amylase?
A
An enzyme that is produced when barley is malted. It converts starchy carbohydrates from grain into fermentable sugar.
6
Q
What are the two enzymes that are produced by malting barley?
A
Diastase and Amylase.
7
Q
What is an Ale Beer?
A
Beer distinguished by the use of top fermenting yeasts. (Saccharomyces Cerevisiae) Top fermenting yeast performs at warmer temperatures. Byproducts are more evident in taste, aroma and fruitiness.
8
Q
What is a Black & Tan?
A
A mix of light and dark beer. (Ex: Stout or Porter and Lager or Pilsner)
9
Q
What is wort?
A
A sugar-rich liquid from malted grain (turning the starch into fermentable sugar).
10
Q
What is Green Malt?
A
Grain softened by steeping in water and allowed to germinate but not yet subjected to drying.
11
Q
What is sparging?
A
Rinsing the spent grains in water to get additional sugar and flavor for the beer. It will also extract more bitterness.
12
Q
What is Reinheitsgebot?
A
The Beer Purity Law (1516).
Codified the three ingredients allowed for beer production to be barley, hops and water.
13
Q
What are the two different beer yeasts that set ales and pilsners apart?
A
- Saccharomyces Cerevisiae - Top fermenting yeast for Ales
- Saccharomyces Pastorainus - Bottom fermenting yeasts for Lagers
14
Q
What is Gueze?
A
A style of mixing one-year-old lambic beers with beers that have aged for two to three years.
15
Q
What style of yeasts are used for Lambic beers?
A
Brettanomyces Bruxellensis and Brettanomyces Lambicus
16
Q
How does the act of drying the malted barley impact the style of beer?
A
The length and degree of roasting will affect the character of the malt - heavy roasting for porters and light toasting for pale ales.
17
Q
What is Grist?
A
Germinated barley before drying. The product of grinding or cracking the roasted malt.
18
Q
What is a copper?
A
A brew kettle/a vessel for boiling the wort.
19
Q
How long is the wort boiled for? Why?
A
At least for one hour in order to stabilize, sterilize, darken the color and evaporate excess water.
20
Q
Latin term for bottom fermenting yeasts?
A
Saccharomyces Pastorianus
21
Q
Latin term for top fermenting yeasts?
A
Saccharomyces Cerevisiae
22
Q
Top and bottom fermenting yeast are used for what two styles of beer?
A
Top fermenting yeast for ALES.
Bottom fermenting yeasts for LAGERS.
23
Q
What are Lambic beers?
A
A specialty of Belgium. They are spontaneously fermented in open top containers with wild yeast and then aged in cask for at least three years.
24
Q
What is a Kriek?
A
Fruit lambic beers.
25
What is the oldest fermented beverage in history? What is the second-oldest?
Mead. Beer is the second-oldest.
26
Lager beers should be served at what temp?
48-52 F
27
Ales should be served at what temp?
54-57 F
28
Cask Conditioned beers should be served at what temp?
55-58 F
29
At the heart of beer fermentation, what conversion must take place in a grain before fermentation?
Conversion of starching fermentable sugars.
30
What is the name of the sugar-rich liquid that is fermented into beer?
Wort.
31
What are the four basic ingredients that are utilized in the production of beer?
Water, yeast, a starch source and hops.
32
What is the cereal grain of choice for most beer production?
Barley.
33
How is the green malt processed prior to the mashing process?
The green malt is roasted with hot air in a kiln to halt further growth.
34
What does the mashing process consist of?
The mashing process involves combining the grist with hot water for the purpose of converting and extracting fermentable sugars from the malt.
35
After the mashing and sparging process, what product are you left with?
The wort, which will serve as the source of fermentable sugars for alcoholic fermentation.
36
How does roasting the green malt affect the style of the beer? Two types of malts?
The heavier the roast and degree of roasting will create black malts that are used for porter-style beers. Lighter roasting creates pale malt that will be used for the production of pale ales.
37
What does "bottle-conditioned" mean?
The beers are unfiltered and undergo partial fermentation in the bottle.
38
Stouts, porters and Abbey beers are all types of what style?
Ale.
39
Schwartz, Vienna Stylem & Dortmund’s are all types of what style?
Lager.
40
What is a Mars beer?
A mild lambic beer made by reusing the malt from previous lambic fermentations.
41
Where is Biere de Garde produced?
Belgium & Northern France.
42
Where is Kolsch traditionally produced?
Cologne, Germany.
43
Is Kolsch a lager or an ale?
An ale.
44
What is peculiar about the fermentation temperature of Kolsch beer?
It is fermented at a temperature that is cooler than average temperatures for most ales.
45
What is Kvass?
A rye-based Russian beer that is usually fermented with fruit juices.
46
What is Rauchbier?
A smoked beer that is famously produced in Bamberg (Franken, Germany).
47
What is the ITA?
The International Trappist Association. The ITA unites 19 Trappist abbeys throughout the world, monasteries in which Trappist monks and nuns produce a variety of products for sale. The ITA assigns who can use the Authentic Trappist Product label.
48
What is Trappist beer?
Beer that is brewed by Trappist monks.
49
How many Trappist monasteries currently produce beer?
13 --
6 in Belgium
2 in Netherlands
1 in Austria
1 in Italy
1 in England
1 in France
1 in Spain
50
What are the rules that must be followed in order to use the ITA private association logo for beer?
1. The beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision.
2. The brewery must be of secondary importance within the monastery and it should witness to the business practices proper to a monastic way of life.
3. The brewery is not intended to be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and the grounds. Whatever remains is donated to charity for social work and to help persons in need.
51
Name three Trappist monasteries located within Belgium?
Orval
Chimay
Westvleteren
Rochefort
Westmalle
Archel
52
What is the oldest Trappist brewery?
Rochefort (est. 1595).
53
Amylase is an important enzyme that does what?
It is an enzyme that is produced when you malt barley that converts the starchy carbohydrates into dextrin and maltose (sugars).
54
When are hops added in the production process?
Before fermentation, while low boiling the wort.
55
What step in the beer making process follows fermentation?
Conditioning in the tank (resting/maturing).
56
What is a Steam beer?
A lager that is brewed at ale temperatures (30-40 IBU).
57
What is Schwarzbier?
A black beer, a dark lager. Originated in Germany. Hints of chocolate or coffee flavors, and is generally around 5% ABV. Similar to a stout.
58
When is Oktoberfest typically brewed?
In March. Aged over the summer and released in September.
59
What is the Standard Reference Method in terms of beer production?
It is a method of color assessment of the wort or beer. 10-50 SRM with Stout being the highest/darkest.
60
What is a Session beer?
It’s basically a lower ABV beer, placing refreshment over complexity.
61
75% of the entire US Hops come from an area which is also a wine AVA. What is the AVA and name two varietals of hops.
Yakima Valley AVA
Amarillo
Cascade
Crystal
Magnum
62
What are Fuggles and Goldings? What country are they most associated with?
Hops, United Kingdom.
63
What is the name of the enzyme released during the malting process?
Amylase
64
What is another name for California Common? Describe the style?
Steam beer - lager fermented at warmer temperatures.
65
Grist for German wheat beers must be made up of at least what % of wheat?
50%
66
Name four styles of wheat beer.
Hefe Weizen
Dunkel/Dark Weizen
Kristall Weizen
White Beer
67
What additional ingredients are often used in the production of White Beer?
Orange peel and/or coriander.
68
What are the noble hop varietals and where do they come from?
Hallertauer Mittelfrüh, Tettnang, Spalt (all from Germany) and Saaz (Czech).
69
Step by step process for beer making?
70
Saccharomyces carlsbergensis is a ____.
Bottom fermenting yeast.
71
The solution of grain sugars strained from the mash tun. At this stage, regarded as “sweet ____”, later as brewed ___, fermenting ___ and finally beer.
Wort
72
An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew.
Fining
73
A system of indicating the hop bitterness in finished beer.
International Bittering Units (IBU)
74
____ refers to a beer made exclusively with barley malt and without adjuncts.
All Malt
75
An ___ scale is used to indicate colors in malts and beers.
European Brewing Convention (EBC)
76
One of the two types of yeast used in brewing. ____ ______ _____ works better at warmer temperatures and are able to tolerate higher alcohol concentrations. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as “ale yeast”.
Top-fermenting yeast
77
Also known as “ale yeast”.
Top-fermenting yeast
78
Aroma or flavor reminiscent of flowers or fruits.
Estery
79
One-half barrel, or 15.5 U. S. gallons.
Keg
80
A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
Barley
81
A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
Diacetyl
82
____ are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used.
Meads
83
Term for a green apple aroma which is a byproduct of fermentation.
Acetaldehyde
84
A brewery that produces more than 15,000 barrels of beer annually, with its largest selling product a specialty beer.
Regional Specialty Brewery
85
The vessel in which wort from the mash is boiled with hops. Also called a copper.
Brew kettle.
86
Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast’s used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ________s character.
Ale
87
The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals). Yeast in suspension is often targeted for removal.
Filtering.
88
Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.
Micro-brewery.
89
A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch.
Original gravity.
90
From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0C /32F) to settle residual yeast, impart carbonation and make for clean round flavors.
Lagering.
91
A sweet, coppery-colored malt. Imparts both color and flavor to beer. _____ _____ has a high concentration of unfermentable sugars that sweeten the beer and contribute to head retention.
Caramel malt
92
(Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.
Mash.
93
An organization in England that was founded in 1971 to preserve the production of cask-conditioned beers and ales.
CAMRA - The CAMpaign for Real Ale.
94
Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor.
Chill haze.
95
Beer treated to allow it to withstand cold temperatures without clouding.
Chill proof.
96
Saccharomyces uvarum is a ___.
Bottom fermenting yeast.
97
Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Fermentation
98
An organism, such as a bottom-fermenting lager yeast, that is able to metabolize without oxygen present.
Anaerobic
99
An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.
Aerobic
100
The percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation.
Attenuation
101
“Purity Law” originating in Bavaria in 1516 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing.
Reinheitsgebot
102
Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel.
Decoction
103
Brewers’ term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops.
Grist
104
The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation.
Dosage
105
Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery.
Brewpub
106
Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
Adjunct
107
Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.
Cask conditioning
108
Any large vessels used in brewing. In America, “tub” is often preferred.
Tun
109
A water soluble, fermentable sugar contained in malt.
Maltose
110
The addition of sugar at the maturation stage to promote a secondary fermentation.
Priming
111
Period of maturation intended to impart natural carbonation. Warm ________ further develops the complex of flavors. Cold _______ imparts a clean, round taste.
Conditioning
112
Heating of beer to 60-79C/140-174F to stabilize it microbiologically. Flash-_________ is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer.
Pasteurization
113
A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).
Malt liquor
114
Saccharomyces cerevisiae is a ___.
Top-fermenting yeast.
115
A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.
Conditioning tank
116
One of the two types of yeast used in brewing. _____ ______ ______ works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank.
Bottom-fermenting yeast.
117
To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.
Sparge
118
The addition of hops to fermenting or aging beer to increase its hop character or aroma.
Dry hopping
119
A German word meaning “yeast”. Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (____-weiss). These beers are cloudy, frothy and, very refreshing.
Hefe
120
Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.
Additive
121
Sparkle caused by carbon dioxide, either created during fermentation or injected later.
Carbonation
122
To run the wort from the mash tun. From the German word to clarify. A _____ tun is a separate vessel to do this job. It uses a system of sharp rakes to achieve a very intensive extraction of malt sugars.
Lauter
123
Describes the number of days a beer will retain it’s peak drinkability. The _____ _____ for commercially produced beers is usually a maximum of four months.
Shelf life
124
Partially malted barley roasted at high temperatures. _____ gives a dark color and roasted flavor to beer.
Black malt
125
The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more ______ and less sugar. While higher temperatures produce more sugars and less ______.
Dextrin
126
The addition of a small proportion of partly fermented wort to a brew during lagering. Stimulates secondary fermentation and imparts a crisp, spritzy character.
Krausening
127
Secondary fermentation and maturation in the bottle, creating complex aromas and flavors.
Bottle-conditioned
128
Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.
Hops
129
To add yeast to wort.
Pitch
130
Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes.
Infusion
131
Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.
Enzymes
132
An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of “public house”.
Pub
133
The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation.
Malt extract
134
What are Balling degrees?
Scale indicating density of sugars in wort. Devised by C J N Balling.
135
