Beer Flashcards
(38 cards)
What is the oldest fermented beverage in history? What is the second-oldest?
Mead Beer is the second-oldest
At the heart of beer fermentation what conversion must take place in a grain before fermentation?
conversion of starching fermentable sugars
What is the name of the sugar-rich liquid that is fermented into beer?
wort
What do the hops provide to a beer?
adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth.
When was the Bavarian Purity Law passed into legislation? What is its German name? What did it codify?
1516 - Reinheitsgebot
codified the three ingredients for beer production as barley, hops, and water
What is the cereal grain of choice for most beer production? What other grains are used?
barley is the most used for beer production
wheat is also used
What is “green malt” and how is it created? What enzyme is created during the process of creation and what does it do? What are the two sugars created?
green malt is the product of barley that has germinated creating the enzyme amylase which converts the starches of the grain into fermentable sugars maltose and dextrin.
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.
What does the mashing process consist of? What is sparging? What’s the product of this process?
The mashing process involves combining the grist with hot water for the purpose of converting and extracting fermentable sugars from the malt.
Sparging is an additional rinse of the rinsed grist for additional sugar extraction. The product of this entire process is the derivation of the wort, the sugar-rich liquid that will serve as the source of fermentable sugars for alcoholic fermentation.
How does roasting the green malt affect the style of the beer?
A lightly-roasted malt will produce a very pale beer. Deeply roasted malts produce dark or black beers.
What is the grist?
The product of grinding or cracking the roasted malt
Following derivation of the wort, the wort is boiled. Why?
To stabilize and sterilize the brew
flavour, color, and aroma of the beer are made at this time
How do the hops influence the flavor and aromatics of the wort? When are they added? What happens to this affect on taste and aromas of the hops during the boiling process? How is this adjusted?
Hops contribute bitterness to the flavor and add aromatics
They are added when the wort is boiled
The longer they’re present in the boiling wort the more bitterness they contribute and the more the contributed aromatics fade
Aromas are retained by passing the boiling wort through a hopback chamber with fresh hops prior to chilling, contributing fresh aromas.
Yeast for ale fermentation is ____-fermenting. Yeast for a lager is ____-fermenting?
What are the yeast strains most commonly used
(top/bottom)
Ale is top fermenting - Saccharomyces cerevisiae
Lager is bottom fermenting -Saccharomyces pastorianus
(formerly called Saccharomyces carlsbergensis)
What does “bottle-conditioned” indicate?
Beers are unfiltered and undergo partial fermentation in the bottle.
What is a lambic? How is it fermented? Describe it stylistically.
Specialty of Belgium in the Pajottenland region of the Senne/Zenne Valley
It is the product of a spontaneous fermentation in open-top containers with native (NOT AMBIENT) yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus.
What are the two most common strains of yeast used for a lambic fermentation?
Brettanomyces bruxellensis & Brettanomyces lambicus
What is Geuze and how is it produced? How does the fermentation initiate?
Style of Lambic
it’s the blending of lambics from casks that are at least one and three years old (or one and three “summers” in age, as lambic makers say)
This blending creates an additional fermentation in the corked bottle, as the yeasts alive in the aged lambic eat the sugars present in the young lambic. The result is a slightly higher alcohol beer (an average of 6 percent alcohol by volume versus 5 percent for other lambics) and carbonation
How are fruit lambics produced?
What are two common styles and what is the name of the style for each?
Lambics that have been refermented using the addition of fruits as sugar source
Kriek (sour morello cherries) & Framboise (raspberries)
What are two major producers of fruit lambics?
Lindemans & Cantillon
What is a Faro beer
Style of Lambic that uses casks of young lambic, blends them then they are sweetened with dark candy sugar,
What are the proper service temperatures for the following: Lagers? Lighter ales and draught bitters? Trappest ales, lambics, stouts, brown ales, and other powerful strong beers?
Lagers: 48-52F
Lighter Ales and Draught Bitters: between 54-57F
Trappist Ales, lambics, stouts, brown ales, and other powerful, strong beers: should be served at a cool room temperature (50-55F)
Stouts, Porters, Stouts and Abbey Beers are all types of what style?
Ales
Bocks, Mäzen/Fest Beers, Schwartz, Munich Helles, Vienna Style, and Dortmund’s are all what style of beer?
Lagers
