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CMS - Intro Somm > Beer, Sake, and Cider > Flashcards

Beer, Sake, and Cider Flashcards

(71 cards)

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1
Q

What percentage of beer content is water?

A

85%-90%

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2
Q

How does water affect the type of beer being brewed?

A

The chemical properties of differing water sources determine the style of beer that is brewed.

Today, modern breweries can alter the chemical makeup of their water to brew many styles of beer.

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3
Q

What is the most important cereal grain for quality beer?

A

Barley

Other grains used in smaller amounts include wheat, rice, corn, rye, and oats.

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4
Q

What process must occur for fermentation to take place in beer production?

A

Starches in the grain must be converted to sugars

This is accomplished through germination of the grain, producing enzymes that turn starch into sugar.

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5
Q

What is malt in beer production?

A

Grain that has been germinated and dried

The temperature and length of time in the kiln affects the color, flavor, aroma, and style of the beer.

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6
Q

What determines if a beer is an ale or lager?

A

Different yeast strains

Yeast is responsible for fermentation and contributes distinctive aromas and flavors.

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7
Q

What is a hop in the context of beer?

A

Resin from the cone of the hop plant

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8
Q

What role do hops play in beer?

A

Impart bitterness, provide aroma and flavor, and act as a preservative

Hops balance the sweet, malty character of beer.

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9
Q

Fill in the blank: Beer is traditionally made from _______.

A

[cereal grains]

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10
Q

What factors are affected by temperature and length of time kilned in the context of beer?

A
  • Color
  • Flavor
  • Aroma
  • Style of beer
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11
Q

True or False: All beers use hops, but some feature them more prominently than others.

A

True

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12
Q

What type of yeast is used in Ales?

A

Top-fermenting yeast

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13
Q

How do Ales ferment compared to Lagers?

A

Ales ferment quickly at warmer temperatures

This leads to more fruity aromas and flavors.

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14
Q

What type of yeast is used in Lagers?

A

Bottom-fermenting yeast

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15
Q

How do Lagers differ in flavor compared to Ales?

A

More subtle, crisper and cleaner flavors

Lagers ferment slowly at cooler temperatures.

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16
Q

Fill in the blank: Ales often create _______ aromas and flavors.

A

fruity

This is due to the quick fermentation process.

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17
Q

Name (a) classic example(s) of German ale.

A

Hefeweizen

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18
Q

Name (a) classic example(s) of British ale.

A
  • Pale ale
  • India pale ale (IPA)
  • Porter
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19
Q

Name (a) classic example(s) of Irish ale.

A

Stout

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20
Q

Name (a) classic example(s) of Belgian ale.

A
  • Lambic (spontaneous fermentation)
  • Wit or white bier
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21
Q

Name (a) classic example(s) of a Czech lager.

A

Pilsner

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22
Q

Name (a) classic example(s) of a German lager.

A
  • Bock
  • Doppelbock
  • Oktoberfest
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23
Q

What is Sake?

A

Sake is a fermented rice beverage

Its origins go back 2,500 years to when rice-growing became prevalent in Japan.

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24
Q

How many sake breweries are there in Japan today?

A

Approximately 1,400 sake breweries

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25
Fill in the blank: Sake is a _______ rice beverage.
fermented
26
What are the primary ingredients used in sake production?
* Water * Rice * Koji-Kin * Yeast * Added Neutral Distilled Alcohol (Brewer’s Alcohol) ## Footnote Sake breweries are set up in particular areas because of the specific mineral properties of the water source.
27
Why are sake breweries set up in specific areas?
Because of the specific mineral properties of the water source in those placces
28
How many types of sake rice are grown in Japan?
Over 50 types ## Footnote 8 to 10 varieties are typically used for quality sake, and these are often region- or village-specific.
29
What type of rice is used in sake?
Not your average table rice ## Footnote The varieties of rice utilized for making sake are often region- or village-specific.
30
What is Koji-Kin?
A fungus native to Asian countries that converts rice starches into sugar for fermentation to occur. ## Footnote This fungus has many applications in Asian beverage and culinary realms.
31
What role does yeast play in sake production?
Performs fermentation to create alcohol ## Footnote Different yeast strains provide distinctive aromas and flavors.
32
What is the typical alcohol content range for sake?
15%-22%
33
Fill in the blank: Cheap sake often has copious amounts of _______ added to increase yields.
Neutral Distilled Alcohol (Brewer’s Alcohol) ## Footnote Quality sake may have a small amount added at the final stages to enhance richness and aroma.
34
What is the purpose of adding distilled alcohol to quality sake?
To increase richness and boost aroma and flavor ## Footnote This addition is not intended to increase yields.
35
What is the purpose of milling or polishing rice grains in sake production?
To access pure flavors at the core of the kernel by removing unwanted fats, proteins, and impurities.
36
How does the degree of polishing affect the quality of sake?
It determines quality grades; higher milling rates lead to cleaner, more refined, and fragrant flavors.
37
True or False: Higher rates of rice milling result in a more fragrant sake.
True
38
What are the unwanted components removed during the milling process of sake rice?
* Fats * Proteins * Other impurities
39
What are the sake quality grades based on?
Sake quality grades are based on how much of the grain is milled
40
What is the relationship between grain size and sake quality?
Smaller grain size results in a purer product and higher quality
41
What are the premium sake quality grades?
* Junmai * Honjozo * Ginjo * Daiginjo
42
What is Junmai?
* Pure rice sake * Junmai can be used as a prefix to Ginjo and Daiginjo grades to indicate that no additional alcohol was added during production
43
What ingredients are used in the production of Junmai sake?
* Rice * Water * Yeast * Koji-kin ## Footnote These are the only ingredients used without any additives.
44
What percentage of the grain remains in Junmai sake production?
70% ## Footnote This refers to the rice grain that is milled away.
45
What percentage of the grain is milled away in Junmai sake production?
30%
46
What is Honjozo sake?
Sake to which a small amount of alcohol is added at the end of fermentation, enhancing aroma and flavor.
47
What percentage of the grain remains in Honjozo sake?
70% of the grain remains. ## Footnote This means that 30% of the grain is milled away during the production process.
48
What percentage of the grain is milled away in Honjozo sake?
30% of the grain is milled away.
49
What is Ginjo sake?
* 60% of the grain remains * 40% of the grain is milled away
50
What is Daigingo sake?
* 50% of the grain remains (maximum) * 50% of the rice milled away (minimum) ## Footnote The highest grade of sake
51
What is Namazake sake?
Unpasteurized sake that requires refrigeration
52
What is Nigori sake?
* Milky * Unfiltered * Usually off-dry
53
What is traditional cider?
100% fermented apple juice ## Footnote Traditional cider differs from other beverages as it is solely made from apples.
54
How long has cider been made in Europe?
Thousands of years
55
What alcoholic drink did the British bring to America in the 1600s?
Cider
56
What is the primary fruit ingredients in cider?
* Apples * Yeast * Sugar
57
What kind of apples are used in cider?
There are thousands of varieties of apples used with varying levels of bitter and sweet flavors. Apples used for cider-making are not your everyday eating varieties.
58
What role does yeast play in cider-making?
Yeast ferments the apple juice into cider ## Footnote Native yeast strains can create unique aromas and flavors.
59
What can be added to cider to increase alcohol content and balance tartness?
Sugar
60
What is the production process of cider similar to?
Wine production process ## Footnote Both involve crushing and pressing fruit to extract juice, which is then fermented.
61
What is the alcohol content range of cider?
5% - 8% ## Footnote This range is similar to that of beer.
62
In what types of containers can cider be fermented?
Large wooden vats or stainless-steel tanks
63
What do Old World/European countries' ciders reflect?
* Soil * Weather * Culture of a region (terroir) ## Footnote These styles of cider are distinctive and time-honored.
64
What can be a characteristic of Old World cider flavors?
They can be very tart and funky using native yeast and bacteria
65
What is the range of cider styles found in the New World?
From sweet to dry
66
What characteristic can cider have similar to Champagne?
Effervescence
67
What must be done to make cider sparkling?
It must go through a secondary fermentation or be carbonated ## Footnote This process creates the bubbles characteristic of sparkling ciders.
68
How can the secondary fermentation for sparkling cider be done?
In tank or in bottle ## Footnote Both methods can effectively produce carbonation in cider.
69
Where is Cider most often produced?
In temperate areas where it is too cold for viticulture
70
What are the cider production areas in Europe?
* England * Normandy * Brittany * Germany * Austria * Basque * Asturias
71
What are the North American cider production areas?
* Pacific Northwest * Sonoma * Great Lakes * Finger Lakes * New England * Hudson Valley * Virginia * Québec

CMS - Intro Somm (24 decks)

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