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Flashcards in Beer and Sake Deck (57)
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1
Q

What are the two objectives of the brewing process?

A

The brewer must derive the wort, a sugar-rich liquid from malted grain

Then ferment the wort

2
Q

What do hops contribute to a beer?

A

flavor and bitterness while contributing both preservative and antiseptic qualities that prohibit bacterial growth

3
Q

What are typically the four raw ingredients used in beer production?

A

water
yeast
a starch source
hops

4
Q

When was the Bavarian Purity Law (Reinheitsgebot) passed and what ingredients did it list for beer production?

A

1516

water, barley, hops (action of yeast was not yet understood and wheat was used for bread production)

5
Q

What is the first step of the modern brewing process? How is this achieved?

A

Creating the malted barley, or malt

Barley, the grain of choice for most beers, 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, which will convert 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 halt further growth.

6
Q

What are the two most common sugars created during the malting of barley? What enzyme will assist the conversion of carbohydrates to produce them during the malting process?

A

Maltose and Dextrin

Amylase will assist

7
Q

The desired style of a beer will first be determined by what during the malting process?

A

The length and degree of roasting of the barley in a kiln

Heavy roasted black malts, for instance, are used for porter-style beers, whereas pale malt, dried at low temperatures and very light in color, is used for pale ales.

8
Q

What two processes follow the creation of the malt in the brewing process?

A

The creation of the grist by milling the malt

The creation of the wort by combining the grist with hot water in a mash tun

9
Q

Once the wort is drawn off of the grains what is the additional rinse called to extract additional sugar and flavor that will be combined with the wort? What’s the tradeoff from this?

A

The sparge

the addition of the spare may lead to unwanted bitterness in the finished brew

10
Q

What is another name for a brew kettle?

A

“copper”

11
Q

At what point are hops first added to any beer during the brewing process?

A

Following the addition of the wort (and sometimes sparge) to a brew kettle, or “copper”

12
Q

After the wort, sparge, and hops are added to the brew kettle what happens to the mixture? Why is this done?

A

The mixture is brought to a sustained boil for up to 1 hour in order to stabilize and sterilize the brew, darken the color, and cause excess water to evaporate

13
Q

During the boil of the wort, hops will contribute more and more bitterness the longer they boil, but lose aroma in the process. What is done to reintroduce hoppy aromas to a beer?

A

Fresh hops are reintroduced through the passing the wort through a hopback chamber. Fresh hops encounter the hot wort, and contribute fresh aroma.

14
Q

Following the boiling of the wort and possibly the passing of it back through a hopback chamber, what happens to the mixture? Why is this point in the brewing process critical to style?

A

It is chilled prior to fermentation

It is at this point that the divergence in style between ale and lager will be made.

Wort destined to become lager is chilled to a lower temperature than for wort destined to become ale and specific yeasts pertaining to the preferred style will be selected.

15
Q

What is the main yeast strain used for ales? Lagers? Which is top fermenting and which is bottom fermenting? Temperature preferences? What is the general description for each style.

A

Saccharomyces cerevisiae (ales) is top-fermenting and prefers warmer temperatures and thus shorter fermentations. Fruity and rich-flavored beers.

Saccharomyces pastorianus, formerly Saccharomyces carlsbergensis (lagers) is bottom-fermenting and prefers cooler temperatures and thus longer fermentations. Beers are more delicate, cleaner.

16
Q

After the wort is fermented into beer where is this transferred and for what purpose?

A

Transferred to conditioning tanks or casks, and often pasteurized prior to bottling.

17
Q

Which styles of beer are unpasteurized? Which are unfiltered?

A

Cask ales sold as draught beers are unpasteurized

bottle-conditioned beers are unfiltered and undergo partial fermentation in the bottle

18
Q

What are the two preferred yeast strains used in the production of the Belgian specialty Lambic beers? How are they fermented and are the yeasts cultured? For how long are these beers typically aged?

A

Brettanomyces bruxellensis
Brettanomyces lambicus

Fermented in open-top containers with native wild yeasts

Typically aged often up to three years in cask.

19
Q

Describe the general expression of a lambic.

A

Almost vinous in character, distinctively sour

20
Q

How are Geuze beers created?

A

Geuze lambics are produced by mixing one-year-old lambics with beers that have been aged for two to three years.

The blend is then refermented with aged hops, giving the beer its sparkle.

21
Q

Are Geuze lambics and uncarbonated pure lambics readily accessible outside Belgium?

A

No, difficult to find.

22
Q

How are fruit lambics produced? What are two examples of this? What are two top producers of these?

A

Produced by refermenting lambics with added fruits, such as Morello cherries for Kriek styles or raspberries for Framboise.

Cantillon and Lindemans are two excellent producers.

23
Q

Most beers do not improve with age. What are two styles that do?

A

English Strong Ales

Trappist Ales from Belgium and Holland

24
Q

Most beers contain an abv between what?

A

4-6% though stronger styles exist.

25
Q

Lagers should be served between what temps? Most ales? Trappist ales, lambics, stouts, brown ales and other powerful strong beers?

A

48-52F (lagers)
54-57F (most ales)
cool room temperature for lambics, stouts, brown ales, and other powerful styles

26
Q

Porters, stouts, and Abbey beers are considered style of what major beer style?

A

Ales

27
Q

Pilsner, Bock, Marzen/Fest, Vienna, Dortmunder, Pale Lager, Black Schwartz are all beer style of what what major beer category?

A

Lagers

28
Q

What are 4 styles of Lambic and the main ingredients of each?

A

Kriek, Framboise and other fruit lambics

Geuze
blend of one and two-three year old lambics refermented in bottle

Mars
mild lambic created by using the malt from a previous lambic fermentation

Faro
Mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

29
Q

What kind of hops are used for lambic production? Why?

A

Aged hops

provide antibacterial qualities but not bitterness

30
Q

What is the min % of wheat that must be used a sugar source for the creation of Wheat Beers? Max?

A

min 50% with up to 60%

31
Q

What are 4 styles of wheat beer?

A

Hefe Weizen

Dunkel/Dark Weizen

Kristall Weizen: filtered, crystal clear wheat beer

White Beer: often includes the addition of orange peel and/or coriander

32
Q

What are 5 quality Trappist breweries?

A
Orval
Chimay
Westvleteren
Rochefort
Westmalle
33
Q

What style of beer is created as a lager fermented at a warmer than normal temperature? What is an example of this? What style is the exact opposite? Example?

A

California Common

Anchor Steam

Kölsch is the exact opposite as it is an ale fermented at a cooler than normal temperature. Created in Cologne

34
Q

What is Kvass?

A

Rye-based Russian beer usually fermented with fruit juices

35
Q

Where is Rauchbier produced? What is it?

A

Bamberg in Franken, Germany

smoked beer

36
Q

What is the term for all alcoholic beverages in Japan? What is the term imply in English?

A

Sake

In English it imply an alcoholic beverage produced from fermented rice

37
Q

How is fermentation of Sake different than beer? What is this called?

A

Conversion of starch to sugar and sugar to alcohol occurs simultaneously. This is called Multiple Parallel Fermentation (MPF)

38
Q

What is the name of the mold that works in tandem with yeast in the fermentation of Sake?

A

Aspergillus oryzae (koji-kin)

39
Q

What is the superior type of rice used for Sake production called?

A

Yamada Nishiki

40
Q

What is the name of the pure starchy heart of the rice grain said to produce the best sake?

A

shinpaku

41
Q

What is seimaibuai?

A

The degree to which the shinpaku (heart of the rice) has been milled

42
Q

What is a Special Designation Sake called?

A

Tokutei Meishoshu

43
Q

What is the maximum amount of the shinpaku that is milled for Junmai Sake?

A

30% with 70% remaining, though as of 2004 the remaining amount can be higher

44
Q

What is the maximum amount of the shinpaku that is milled for Honjozo Sake? How is it different from plain Junmai?

A

max 30% with 70% remaining. Slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing.

45
Q

What is the maximum amount of the shinpaku that is milled for Ginjo Sake? What are the two main styles?

A

max 40% thus 60% remains.

Junmai if no brewer’s alcohol is added (Junmai Ginjo)
Honjozo if brewer’s alcohol is added (Ginjo)

46
Q

What is the max % of the shinpaku milled for Daiginjo sake? What are the two styles?

A

max 50% so 50% remains.

Junmai if no brewer’s alcohol is added (Junmai Daiginjo)
Honjozo if added (Daiginjo)

47
Q

After the rice has been milled, what is the next step in the sake production cycle? Describe the creation of the koji, the moto, and the moromi. What happens to the sake at the completion of fermentation.

A

Rice is risked, soaked in water, and steamed in successive stages.

Creation of the Koji:
Fist batch of steamed rice is inoculated with the koji-kin, a green, powdery mold. The mold grows on the steamed rice for about two days; the steamed rice upon which the mold is cultivated is the koji.

Creation of the Moto:
Yeast, additional rice and water are added to the koji to create the moto, or starter. The moto develops over a period of two weeks before it is moved to a larger vessel for fermentation.

Creation of the Moromi
Koji, water, and steamed rice are added to the moto in three successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition. Once the final addition has been made, the sake will ferment for up to 45 days, and reach an alcohol content of approximately 20%

Water is generally added back to lower the final alcohol level to around 17%. The sake is then pressed, and is usually filtered and pasteurized.

48
Q

Upon completion of fermentation what is the abv of Sake usually? What is it distilled down to?

A

around 20% and usually distilled down to 17% prior to bottling.

49
Q

What is the nihonshudo? What do negative numbers indicate? Positive numbers?

A

Sake Value Meter that indicates the level of sweetness of the sake by a numerical value

negative numbers indicate sweetness and positive indicates dryness

zero is neutral

50
Q

What range of sweetness does Sake styles range in? How is this indicated?

A

bone dry to sweet

Indicated on the label as a number on the Sake Value Meter or nihonshudo

51
Q

Why is it frowned upon to heat sake?

A

Heating sake disrupts the delicate nature of premium sake, yet masks flaws in lower quality sakes

52
Q

How is sake traditionally served? What are the vessels used called?

A

Traditionally decanted into a narrow neck flask (tokkuri) and then poured into small cylindrical vessels (ochoko) or sometimes more ceremonial cups (sakazuki)

53
Q

Is sake meant to be aged?

A

no, it is meant for consumption shortly

54
Q

What are the Japanese terms for the following:

Unpasteurized Sake
Unfiltered Sake
Sake aged in wooden barrels
Sake from a smaller kura (brewery)
Undiluted sake
A
Namazake (Unpasteurized Sake)
Nigori Sake (Unfiltered Sake)
Taruzake (Sake aged in wooden barrels)
Jizake (Sake from a smaller kura (brewery))
Genshu (Undiluted sake)
55
Q

A beer described as having “high gravity” will have what?

A

Higher ABV

56
Q

Which style of beer is likely to have notes of banana, clove, and bubblegum?

A

Hefeweizen

57
Q

What does IBU stand for and what does it measure? What’s the range?

A

International Bitter Units Scale

Measures bitterness in beer from a scale of 5-120

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