Beer and Sake

Question 1

What are the ingredients for beer

Answer 1

Water, yeast, a starch source (usually barley) and hops

Question 2

What is hops

Answer 2

A flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth

Question 3

What types of beer use wheat as the starch source

Answer 3

Hefeweizen and White Beer

Question 4

What is the Reinheitsgebot

Answer 4

Bavarian Purity Law- codified barley, hops and water as the three ingredients authorized for beer production

Question 5

What are diastase and amylase

Answer 5

The enzymes produced from the sprouting grain (he usually barley); amylase converts the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin)

Question 6

What are the differences between top fermenting yeasts and bottom fermenting yeasts in beer production

Answer 6

Top fermenting yeasts are used for ales, they prefer warmer temperatures, ferment quickly and result in fruity, richly flavored beers. Bottom fermenting yeasts are used for lagers, they ferment slower, at lower temperatures and result in lighter, cleaner beer

Question 7

Lambic beers

Answer 7

Specialty of Belgium, spontaneously fermented in open top containers with native wild yeasts (Brettanomyces bruxellensis and lambicus) aged up to three years in cask, distinctly sour

Question 8

Koji-kin

Answer 8

Aspergillus oryzae- the mold that, along with yeast, accomplishes the MPF (multiple parallel fermentation) in sake, where starch is converted to sugar and sugar to alcohol simultaneously

Question 9

Shinpaku

Answer 9

starchy heart of the rice grain, produces the best sake

Question 10

Seimaibuai

Answer 10

The degree to which rice has been polished (milled) before brewing

Question 11

Honjozo

Answer 11

Sake with a slight amount of pure alcohol added before pressing

Question 12

Ginjo

Answer 12

60% remaining, sake will be honjozo in style

Question 13

Junmai Ginjo

Answer 13

No distilled alcohol added, 60%

Question 14

Junmai Daiginjo

Answer 14

No distilled alcohol added, 50%

Question 15

Daiginjo

Answer 15

50% remaining, honjozo in style

Question 16

Moromi

Answer 16

fermenting mash

Question 17

Nihonshudo

Answer 17

sake value meter

Question 18

What are the two ingredients necessary for MPF

Answer 18

Koji-kin, which converts starch to sugar, and yeast, which simultaneously is converting sugar to alcohol

Question 19

Tokkuri

Answer 19

ceramic, narrow neck flask from which sake is poured into cups

Question 20

Ochoko

Answer 20

Small cylindrical vessels used as cups for sake

Question 21

Namazake

Answer 21

Unpasteurized sake

Question 22

Nigori

Answer 22

Unfiltered sake

Question 23

Taruzake

Answer 23

Sake aged in wooden barrels

Question 24

Jizake

Answer 24

Sake from a smaller kura (brewery)

Question 25

Genshu

Answer 25

Undiluted sake

Question 26

fractional distillation

Answer 26

technique of separating two liquids with different boiling points

Question 27

What are the main differences between a pot still and a continuous still

Answer 27

Pot still uses direct heat while continuous still uses steam; continuous still sacrifices flavor for a cleaner spirit

Question 28

What type of still is usually used for vodka

Answer 28

Continuous, and also filtered with charcoal to make it extra clean

Question 29

What is the minimum ABV for vodka in the EU

Answer 29

37.5%, also must state products used if not made from potatoes or grain

Question 30

Chopin

Answer 30

Polish potato vodka

Question 31

Ikon and Stolichnaya

Answer 31

Russian vodkas

Question 32

Acquavit

Answer 32

Scandanavian liqur made from fermented potato or grain and flavored with aromatics, basically flavored vodka

Question 33

The main styles of gin

Answer 33

London Dry Gin, Genever, Plymouth, Old Tom

Question 34

Which gin incorporates a minimum 15% malt wine

Answer 34

Genever, it is also sometimes aged in oak casks

Question 35

Uisgebeatha

Answer 35

water of life in Gaelic, whiskey is derived from this name

Question 36

What is the requirement to be called Bourbon Whiskey

Answer 36

51% corn, aged in charred new oak casks; 2 years with no additives is "straight" bourbon, if aged less than 4 years must state length of aging on the bottle

Question 37

Where is 95% of Bourbon whiskey produced

Answer 37

Kentucky, mostly in Bourbon county

Question 38

What whiskey by law must be filtered with maple charcoal prior to aging and manufactured in that state

Answer 38

Tennessee Bourbon, it is also 51% corn and aged in charred new oak casks like Kentucky Bourbon. It is sour mash (portion of spent mash incorporated into newly fermenting mash)

Question 39

Sazerac and Rittenhouse

Answer 39

American Rye whiskies, distilled from 51% rye and aged in charred new oak barrels for a minimum of two years

Question 40

What type of barrels do Scotch producers use

Answer 40

Used bourbon and sherry casks

Question 41

What are the attributes of a Pot Still

Answer 41

Used for richer, generally wood aged spirits, slower, gentler distillation with more flavor, greater skill needed to use, hand labor makes it more expensive than a continuous still; spirits made with this include Scotch, Cognac and Armagnac

Question 42

Islay scotch

Answer 42

most strongly flavored (peat and sea air brine)

Question 43

Highland scotch

Answer 43

elegant balance of heather and peat

Question 44

Campbeltown

Answer 44

elegant peat, soft and floral, only 2 distilleries

Question 45

Lowland

Answer 45

lightest scotch, used for blending

Question 46

Where are Oban, Glenmorangie, Dalwhinnie and Dalmore

Answer 46

Highland

Question 47

Glenlivet, Glenfiddich and Macallan are where

Answer 47

Speyside

Question 48

Glen Scotia, Glengyle and Springback are where

Answer 48

Campbeltown

Question 49

Where is Talisker

Answer 49

Isle of Skye

Question 50

Ardbeg, Lagavulin , Laphroaig

Answer 50

Islay, the most peaty, smoky style of Scotch

Question 51

Why is Irish whiskey lighter than Scotch whisky

Answer 51

They do not use peat in their fires, and they use a large amount of unmalted barley

Question 52

Brandy

Answer 52

Defined by the EU as a distillation of wine, not pomace, minimum ABV of 36% and minimum oak aging period of six months

Question 53

What is yamada nishiki

Answer 53

Superior rice used for sake production

Question 54

Namesake

Answer 54

Raw, unpasteurized sake