Beer and Sake - MA Questions 01.08.20

Question 1

What are the main 4 ingredients for beer?

Answer 1

Water, yeast, a starch source and hops.

Question 2

Which enzyme is responsible for converting the starchy carbohydrates into the fermentable sugars, maltose and dextrin?

Answer 2

Amylase.

Question 3

What is sparging?

Answer 3

Extracting additional sugars and flavour by rinsing the spent grains with fresh water after the mashing process.

Question 4

Which wort is cooled to a lower temperature prior to fermentation? The one destined for lager or ale?

Answer 4

Lager.

Question 5

Which top-fermenting yeast is used for ales beer?

Answer 5

Saccharomyces cerevisiae.

Question 6

Which bottom fermenting yeast is used for lagers?

Answer 6

Saccharomyces pastorianus.

Question 7

What is Kriek?

Answer 7

Fruit lambic refermented with Morello cherries.

Question 8

What is Gueuze?

Answer 8

A style produced by mixing one-year-old lambics with beers that have been aged for two to three years. The blend will referment in the bottle.

Question 9

Give two notable producers of Gueuze.

Answer 9

Cantillon and Lindemans.

Question 10

What is Kolsch beer?

Answer 10

A type of Ale beer from Cologne, Germany fermented at cooler temperature than normal.

Question 11

What is Rauchbier?

Answer 11

Smoked beer, famously produced in Bamberg (Franken, Germany).

Question 12

Give 3 producers of Belgian Trappist Beer.

Answer 12

Orval, Chimay, Westvleteren, Rochefort.

Question 13

Where would you find the beer Kvass? What type of beer is it?

Answer 13

Russia. Rye-based beer usually fermented with fruit juices.

Question 14

Where would you find the Saison beer?

Answer 14

Hainaut Province in Belgium.

Question 15

How is the starchy heart of the rice grain for Sake production called?

Answer 15

Shinpaku.

Question 16

What is the term used in Japan for normal sake, the equivalent designation for table wine in the wine world?

Answer 16

Futsuu-shu.

Question 17

Give two types of rice used for sake brewing.

Answer 17

Yamada Nishiki, Omachi.

Question 18

What is the Japanese term for rice milling?

Answer 18

Seimaibuai.

Question 19

What is the term to define styles of sake with added alcohol?

Answer 19

Honjozo.

Question 20

What is the minimum rice polishing ratio for Daiginjo?

Answer 20

Min 50%.

Question 21

What is the Japanese term for the fermenting mash?

Answer 21

Moromi.

Question 22

What is the Japanese term for the fermentation starter?

Answer 22

Moto or Shubo.

Question 23

What is a Tokkuri?

Answer 23

A ceramic, narrow-neck flask in which Sake is poured.

Question 24

What does Namazake indicate?

Answer 24

Unpasteurised Sake.

Question 25

What is the term for Sake aged in wooden barrels?

Answer 25

Taruzake.

Question 26

What does the term Jizake indicate?

Answer 26

Is a vague term that means sake from smaller brewers in the countryside, or at least sake not from large national brands.

Question 27

What is the term that indicates an unfiltered Sake?

Answer 27

Nigori Sake.

Question 28

What does the term Genshu indicate?

Answer 28

Undiluted Sake.

Question 29

What does Kuramoto mean?

Answer 29

Head of the brewery.

Question 30

What does Amakuchi mean?

Answer 30

Sweet in flavour.

Question 31

What does Karakuchi mean?

Answer 31

Dry in flavour.

Question 32

Where is Pécharmant AOP? What is the style of wines produced?

Answer 32

South West France. Dry reds from CF, CS, Merlot and Cot; min 3 varieties and no variety can exceed 65% of the blend.

Question 33

What is the minimum RS for Pacherenc du Vic-Bilh Blanc?

Answer 33

Min 45 grams.

Question 34

Name 3 AOP in South West producing red wine only.

Answer 34

Cahors, Madiran, Pécharmant.

Question 35

What are the subzones of Bugey AOP?

Answer 35

Manicle, Montagnieu and Cerdon.

Question 36

What style of wines does Bugey Manicle allow?

Answer 36

Whites from Chardonnay and reds from Pinot Noir.

Question 37

Which IGP covers the wines of Southwestern France?

Answer 37

Comté Tolosan IGP.

Question 38

What is the sole grape allowed in Darnibole PDO?

Answer 38

Bacchus.

Question 39

What are the GIs of Queensland?

Answer 39

Granite Belt and South Burnett.

Question 40

What does the term Traubenmost mean in Austria?

Answer 40

Must obtained from grapes exclusively harvested and pressed in Austria.