Beer, Sake - Nellites

Question 1

Name an example of an ale from
Germany.

Answer 1

Hefeweizen

Question 2

Name some examples of ales from Britain.

Answer 2

-Pale Ale
-India Pale Ale (IPA)
-Porter

Question 3

Name an example of an ale from Ireland.

Answer 3

Irish Dry Stout

Question 4

Name some examples of ales from Belgium.

Answer 4

-Lambic
-Wit or White Ale

Question 5

What are the two main types of lagers?

Answer 5

American and European

Question 6

What is the popular style of lager that originated in the Czech Republic?

Answer 6

Pilsner

Question 7

Name some examples of lagers from Germany.

Answer 7

-Pilsner (Pils)
-Bock
-Doppelbock
-Oktoberfest

Question 8

What is Kilning in beer production?

Answer 8

The heating of germinated barley to dry it and develop flavor and color. The length of time and the temperature of kilning will determine the color and flavor of the malt and the eventual beer.

Question 9

What is Germination in beer production? (Or Malting)

Answer 9

The process where grain kernels (seeds) produce enzymes that will turn starches into sugar for fermentation to occur. This creates malt. (some sources describe Germination as the middle process of Malting)

Question 10

What yeast is used for Lagers?

Answer 10

Saccharomyces pastorianus
Cool and slow fermentation (48-55°F or 9-13°C)

Question 11

What yeast is used for Ales?

Answer 11

Saccharomyces cerevisiae
Warm and fast fermentation (68-72°F or 20-22°C)

Question 12

What grains are used in beer production?

Answer 12

Mainly barley plus other grains such as rice, corn, wheat, and oat

Question 13

Name three examples of American Hops

Answer 13

-Cascade
-Centennial
-Citra

Question 14

Name three examples of European Hops

Answer 14

-Hallertau
-Saaz
-Tettnang

Question 15

When are hops introduced to the process of beer production?

Answer 15

During the boiling process, after mashing but before fermentation

Question 16

What is Koji-kin?

Answer 16

A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice. (Aspergillus Oryzae)

Question 17

Name these beer glasses from left to right

Answer 17

Weizen, Snifter, Mug, Pilsner, Tulip, Pint

Question 18

What ABV range is sake usually?

Answer 18

15-22%

Question 19

What is parallel fermentation?

Answer 19

Parallel fermentation is a unique process used to make sake, where the breakdown of rice starch into sugar and the conversion of sugar into alcohol happen at the same time. (unique to Sake)

Question 20

What is Saccharification?

Answer 20

When the Koji enzyme breaks down the rice starch into glucose.

Question 21

What is Nigori Sake?

Answer 21

Cloudy Sake

Question 22

What is Namazake Sake?

Answer 22

Unpasteurized Sake

Question 23

What is unique about Kimoto and Yamahai Sake?

Answer 23

No lactic acid added resulting in a gamey flavor.

Question 24

What does the SMV (Sake Meter Value) measure?

Answer 24

The higher the number, the drier the sake. Range of -15 to +15.

Question 25

What is the % of rice grain remaining after polishing for Ginjo?

Answer 25

60%

Question 26

What is the % of rice grain remaining after polishing for Daiginjo?

Answer 26

50%

Question 27

What is the % of rice grain remaining after polishing for Honjozo?

Answer 27

70%

Question 28

What are the accepted standards in relation to temperature for Sake service?

Answer 28

Ginjo and Daiginjo best served chilled. Lower polishing levels, Yamahai and Kimoto can be served chilled or warm.

Question 29

How are Kimoto and Yamahai said to be paired?

Answer 29

They have much more umami for pairing with bigger richer meats.

Question 30

What does Junmai mean when it denotes Ginjo or Daiginjo?

Answer 30

There is no alcohol added.

Question 31

What are the three common sizes of sake bottles?

Answer 31

300ml / 720ml / 1.8L

Question 32

What does Shinpaku mean?

Answer 32

'White Heart'. The starchy concentration found at the center of the grain, common in Sake rice.