Beer, Sake, Spirits & Cocktails Flashcards
(263 cards)
1
Q
Cocktail: Gibson
A
Gin martini with an onion garnish
2
Q
What is suze?
A
A gentian root liqueur from France
3
Q
Name three active distilleries in Campbeltown.
A
Springbank
Glen Gyle
Glen Scotia
4
Q
Cocktail: Coronation Cocktail
A
Applejack, Apricot Brandy, Sweet Vermouth, and Dry Vermouth
5
Q
Cocktail: Savoy Corpse Reviver
A
Equal parts Brandy, Fernet Branca, and White Creme de Menthe
6
Q
Cocktail: Stinger
A
Brandy & white creme de menthe
7
Q
Cocktail: Corpse Reviver #1
A
Cognac, Calvados/Applejack, Sweet Vermouth
8
Q
Cocktail: Phoebe Snow
A
Cognac, Dubonnet Rouge, Absinthe, Ango
9
Q
Cocktail: Honeymoon
A
Apple Brandy, Benedictine, Orange Curacao, Lemon juice
10
Q
Cocktail: Horse’s Neck
A
Brandy and ginger ale, with angostura bitters. Garnished with a long, wrapped lemon peel (“horse’s neck”)
11
Q
Cocktail: Stone Sour
A
Apricot Brandy, orange juice, lemon juice, simple
12
Q
Cocktail: Parisienne
A
Gin, Dry Vermouth, Creme de Cassis
13
Q
Cocktail: Earthquake
A
Equal parts cognac & absinthe
14
Q
Cocktail: French Connection
A
Cognac & Amaretto
15
Q
Cocktail: Racquet Club Cocktail
A
Gin, dry vermouth, orange bitters
16
Q
Cocktail: Abbey Cocktail
A
Gin, lillet, orange juice, bitters
17
Q
Cocktail: Antibes
A
Gin, Benedictine, Grapefruit
18
Q
Cocktail: Boston Cocktail
A
Gin, Apricot Brandy, lemon juice, grenadine
19
Q
Cocktail: Delmonico
A
Equal parts Gin, Cognac, Dry Vermouth, Sweet Vermouth, bitters
20
Q
Cocktail: Death in the Gulfstream
A
Gin, lime juice, sugar, bitters (highball)
21
Q
Cocktail: Golden Dawn
A
Gin, Apricot Brandy, Calvados, Orange Juice
22
Q
Cocktail: Fallen Angel
A
Gin, with a dash each creme de menthe, lemon juice, and angostura
23
Q
Cocktail: Fine & Dandy/Pegu Club
A
Gin, Orange Curacao, Lime juice
24
Q
Cocktail: Monkey Gland
A
Gin, Lemon, Orange Juice, Absinthe, Grenadine
25
Cocktail: Napoleon Cocktail
Gin, Fernet, Grand Marnier, Dubonnet Blanc
26
Cocktail: Widow's Kiss
Applejack/Calvados, Yellow Chartreuse, bitters (some recipes call for Benedictine)
27
Cocktail: Star Cocktail
Calvados, Sweet Vermouth, Simple & Peychaud bitters
28
Cocktail: Prohibition Cocktail
Gin, white wine, orange juice, dash of apricot brandy
29
What are the 3 active Lowlands distilleries?
Auchentoshan, Glenkinchie & Bladnoch
30
```
Name the active distilleries on the following islands:
A) Orkney
B) Isle of Skye
C) Mull
D) Arran
E) Jura
```
```
A) Highland Park
B) Talisker & Scapa
C) Tobermory
D) Arran
E) Jura
```
31
What is the most southern AOP of France?
Martinique AOP in the French West Indies, for Rhum Agricole
32
What kind of still is mandated for Martinique AOP and what is the distillate?
Column still; sugarcane juice
33
What states is Tequila production allowed in?
Most is centered in Jalisco, but Gaunajuato, Tamaulipas, Nayarit, and Michoacán also have areas of production.
34
What is the term for Tequila that is not 100% blue agave?
Mixto
35
What percentage of Blue Agave must tequila be to be called tequila?
51%
36
What are the different aging categories and requirements for tequila?
Blanco/Silver - less than 60 days
Reposado - 60 days to 1 year in cask
Añejo - 1-3 years in cask
Extra Añejo - 3+ years in cask
37
What town is most Mezcal production centered around?
Oaxaca
38
What strains of agave are typically used for Mezcal production?
Maguey (agave americana) or Espadin (agave angustifolia)
39
What is the genus name for Blue Agave?
Agave tequiliana
40
Where is Mt. Gay rum made?
Barbados
41
Where is El Dorado rum made and what makes it unique?
Guyana; it is a demerara rum
42
Where is Zacapa Rum made?
Guatemala
43
Where is Pompero rum made?
Venezuela
44
Where is Barbancourt Rum made?
Haiti
45
Where is Bacardi Rum made?
Puerto Rico
46
Where is Wray & Nephew rum made?
Jamaica
47
Where is Cruzan rum made?
The US Virgin Islands
48
Where is 10 Cane Rum made?
Trinidad & Tobago
49
How does the EU define brandy?
A distillation of wine (not pomace) of at least 36% ABV
50
Where are Cognac and Armagnac is relation to Bordeaux?
Cognac -- NE
| Armagnac -- SE
51
Name the six regions of production of Cognac, in descending order of quality.
```
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires (Bois à Terroirs)
```
52
What is the desired soil type for Cognac? What regions of production is this soil prevalent, and what soil type defines the other regions?
Soft chalk, which defines Grande Champagne & Petite Champagne. The other four regions are defined by higher proportions of hard limestone, sand, and clay.
53
What are the primary grapes of Cognac? Which one makes up the most acreage?
Ugni Blanc (98% of vineyard acreage), Folle Blanche, and Colombard.
54
What is the synonym for Ugni Blanc in Cognac?
St. Émilion
55
What kind of still is used for Cognac production, and how many times is it distilled?
Double distilled in a copper Charentais pot still
56
What is brouillis?
The first distillation of Cognac, approximately 28-32% ABV
57
What is the name of the product of the first distillation of Cognac?
Brouillis
58
What is the name for the product of the second distillation of Cognac?
Bonne Chauffe
59
What parts is the second distillation of Cognac divided up into?
Tête (heads)
Coeur (heart)
Second Cuts
Queue (tails)
60
Approximately what percentage of the distillate does the "coeur" of a Cognac make up? What parts of the distillate make it into the final brandy?
40%; only the coeur
61
What barrels are traditionally used for Cognac production?
Limousin & Tronçais
62
What may be added to Cognac before bottling?
Water & Caramel color
63
What do the Cognac designations VS, VSOP, and XO mean, in terms of acronyms and aging requirements?
VS (Very Special) - at least 2 years in cask
VSOP (Very Special/Superior Old Pale) - at least 4 years in cask
XO (Extra Old) - at least 6 years in cask
64
What aging designation will change in Cognac in 2016
XO will rise from a minimum of 6 years in cask to 10.
65
What percentage of grapes must come from a specific subregion of Cognac to be labeled as such?
100%
66
What does Fine Champagne on a bottle of Cognac denote?
At least 50% Grand Champagne grapes, with the remainder being Petite Champagne
67
What are the three regions of production for Armagnac, from west to east?
Bas Armagnac, Armagnac-Ténarèze, Haut Armagnac
68
How many varieties are permitted for Armagnac production? What are the three most common?
10; Ugni Blanc, Colombard, and Folle Blanche
69
What is a synonym for Folle Blanche?
Picpoul
70
What kind of still/distillation is used for Armagnac?
Single distillation in a continuous copper still.
71
Compare the methods of distillation for Armagnac and Coganc and the resultant flavor profile of the spirits.
Cognac -- double distilled in a copper Charentais pot still
Armagnac -- single distilled in a copper continuous still.
Armagnac emerges more flavorful, less pure, and less alcoholic.
72
What Armagnac AOP achieved appellation status in 2005?
Blanche Armagnac AOP, for unaged Armagnac
73
What is the name of the organization that regulates Armagnac?
Bureau National Interprofessionel de l'Armagnac (BNIA)
74
What are the aging designations for Armagnac?
```
VS: 1-3 years
VSOP: 4-9 years
Napoleon: 6-9 years
XO, Hors d'Age: 10-19 years
XO Premium: 20+ years
```
All age statements refer to the youngest eau-de-vie in the blend.
75
Where are you more likely to find vintage bottlings -- Cognac or Armagnac?
Armagnac
76
What kind of stills and grapes are used to make Brandy de Jerez?
Copper stills (alquitaras) from base wines of Palomino or Airén
77
What type of oak is Brandy de Jerez aged in?
American oak, usually ex-sherry barrels
78
What are the aging designations for Brandy de Jerez?
Solera -- average of 1 year
Solera Reserva -- average of 3 years
Solera Gran Reserva -- average of 10 years
79
What are 4 terms on a label of grappa that would lead you to believe it is aged in wood?
Riserva, Stravecchia, Vecchia, or Invecchiata
80
What are the three appellations of Calvados, and what are the requirements of each?
Calvados AOP -- 2 years aging.
Calvados Domfrontais AOP -- Requires a min. 30% pear and 3 years aging. Always produced by continuous distillation
Calvados Pays d'Auge -- Premier appellation. Limits pear to 30%. 2 years aging.
81
What kind of still is traditionally used for Calvados? What is the exception?
Traditionally, Calvados is distilled twice in a copper pot still. Calvados Domfrontais AOP is always produced in a continuous still.
82
What are the aging designations for Calvados?
Fine -- younger than 3 years
Vieux or Reserve -- 3 years of age
Vieille Reserve of VSOP -- 4 years of age
XO, Hors d'Age, Extra, or Napoleon -- 6 years of age
83
Name 4 plum eau-de-vies (or ways that plum eau-de-vie is labeled).
Slivovitz, Mirabelle, Quetsch, Prunelle
84
What is Bouhka?
A fig eau-de-vie; the national drink of Tunisia
85
What is Barack Palinka?
Apricot eau-de-vie from Hungary
86
What is the new aging designation for Armagnac as of 2009?
XO Premium: over 20 years
87
How old does Armagnac have to be to be vintage dated?
10 years old
88
How many active Trappist breweries are there? Name them.
```
Nine:
Orval (Belgium)
Chimay (Belgium)
Westvleteren (Belgium)
Rochefort (Belgium)
Westmalle (Belgium)
Achel (Belgium)
Koningshoeven, aka La Trappe (Netherlands)
Stift Engelszell (Austria)
Spencer (MA)
```
89
Name the German Trappist brewery that ceased production in 1956.
Mariawald
90
What two Trappist breweries are not in Belgium? Where are they?
```
Koningshoeven, aka La Trappe (Netherlands)
Stift Engelszell (Austria)
```
91
What is the oldest alcoholic beverage? Second oldest?
Mead; Beer
92
What is the Reinheitsgebot?
The Bavarian Purity Law of 1516, which codified the three ingredients for beer as barley, hops, and water.
93
What is the German name for the Bavarian Purity Law? What year did it come into effect, and what did it stiuplate?
Reinheitsgebot; 1516; it codified the three ingredients for beer as barley, hops, and water.
94
What enzyme is produced during malting for beer that converts the starch of the grain into fermentable sugars?
Amylase
95
Put the following in order from first to last in the production of beer: Hopping, Roasting, Fermentation, Boiling, Malting, Mashing.
Malting, Roasting, Mashing, Hopping, Boiling, Fermenting
96
What is the commonly used bottom fermenting yeast for lager?
Saccharomyces pastorianus
97
What is the commonly used top-fermenting yeast for ales.
Saccharomyces cerevisae
98
Describe the difference between lager and ale fermentations.
Lager -- bottom fermenting yeast, lower temperature, longer fermentation
Ale -- top fermenting yeast, higher temperature, shorter fermentation
99
What is a Geuze?
A blend of one year old lambics with 2-3 year old ones. Blend is refermented with aged hops in the bottle.
100
What are the appropriate serving temperatures for lagers, lighter ales, and heavier styles of beer?
Lagers: 48-52'
Ales: 54-57'
Heavier styles: 60'+
101
```
Name the style of beer that each of these types fall under (ale, lager, lambic):
Stout
Märzen
Dortmunder
Mars
Porter
Munich Helles
Faro
```
```
Stout -- Ale
Märzen -- Lager
Dortmunder -- Lager
Mars -- Lambic
Porter -- Ale
Munich Helles -- Lager
Faro -- Lambic
```
102
What is a Mars beer?
A mild lambic produced by reusing the malt from a previous lambic fermentation
103
What is a Faro beer?
A mixture of lambic and other lighter brewed beer that is sweetened with Belgian candy sugar/rock candy
104
What two ingredients are commonly added to Wit Bier?
Orange & Coriander
105
What percentage of wheat must it contain for a German beer to be labeled Weizen?
50% wheat
106
```
Define the following styles of beer:
Bierre de Garde
California Common
Kölsch
Kvass
Rauchbier
```
Bierre de Garde: Flemish & Northern France bottle conditioned beer
California Common: Lager fermented at warmer than normal temps (Anchor Steam)
Kölsch: Ale from Cologne (Germany) fermented at cooler than normal temps
Kvass: Rye based Russian beer usually fermented with fruit juices
Rauchbier: Smoked beer
107
What is MPF? For what beverage is it employed, and what allows it to happen?
Multiple Parallel Fermentation; when the conversion of starch to sugar and sugar to alcohol occurs simultaneously in the same vessel. This happens in sake and requires the presence of both yeast and mold -- the koji-kin.
108
What is the mold used for sake production known as, and what is its genus name?
Koji-kin; Aspergiullus Oryzae
109
What is considered the most superior strain of rice for sake production?
Yamada Nishiki
110
Why are sake grains milled before fermentation?
To remove the less desirable, protein-rich outer husk and leave a higher percentage of the starchy heart of the grain.
111
What is the starchy heart of a rice grain known as?
The Shinpaku
112
What is the maximum percentage of rice grain that may remain after milling in order to be labeled: Junmai, Honjozo, Ginjo, Daiginjo.
Junmai -- Prior to 2004, 70%. Now, if the producer puts "seimaiburai" on the label ("the degree to which rice is polished"), it may be more than 70%.
Honjozo -- 70%
Ginjo -- 60%
Daiginjo -- 50%
113
What term refers to brewers alcohol being added to a sake? If a ginjo or daiginjo is not labeled any further, does it or does it not have alcohol added?
Honjozo; If just labled ginjo or daiginjo, the sake is honjozo in style. To denote that no additional alcohol as been added, these terms must be preceded by "junmai".
114
How long does sake usually ferment for?
45 days
115
What is koji?
Contrary to its common usage as the mold in sake production, it is the first batch of rice that is steamed with the koji-kin (the mold) that becomes called the koji.
116
How is sake's sweetness usually indicated on the label?
As a number on the Sake Value Meter (nihonshudo). Negative values indicate sweetness, positive indicate dryness.
117
What two yeasts are most commonly associated with lambic fermentation?
Brettanomyces bruxellensis and Brettanomyes lambicus
118
```
Name the grains and countries of origin for each of these vodkas:
Stolichnaya
Ikon
Chopin
Belvedere
Grey Goose
Tito's
Absolut
```
```
Stoli -- Wheat & Rye, Russia
Ikon -- Grain, Potato
Chopin -- Potato, Poland
Belvedere -- Rye, Poland
Grey Goose -- Wheat, France (pot-stilled)
Tito's -- Corn, US
Absolut -- Wheat, Sweden
```
119
```
Define each type of sake and name a sake produced in that style:
Namazake
Nigori
Taruzake
Jizake
Genshu
```
Namazake -- Unpasteurized sake (Narutotai Name Genshu Ginjo -- also a Genshu)
Nigori -- Unfiltered sake (Yuki No Bosha Nigori Junmai Ginjo)
Taruzake -- Sake aged in wood barrels (Kamaya Kayuz Taruzake)
Jizake -- Sake from a small kura (Chikurin)
Genshu -- Undiluted sake (Narutotai Nama Genshu Ginjo -- also a Namazake)
120
Define cogener.
Cogeners are volatile molecules such as esters, other alcohols, and adelhydes. Can contribute to the flavor (or off-flavors) of a distillate.
121
What alcohol is the "heads" of a distillate mainly comprised of?
Methanol
122
What are the two columns of a continuous still called?
The analyzer and the rectifier.
123
What is the difference between maceration and infusion when referring to flavored alcohol?
Maceration -- cold and long
| Infusion -- hot and quick
124
What is the minimum ABV for vodka as defined by the EU?
37.5%
125
Where did gin originate?
In Hollands in the 16th century. Dr. Sylvius de Bouve developed it as a medicinal oil.
126
What makes genever unique to gin?
It generally incorporates about 15% "malt wine" -- a distillate of corn, rye, and wheat.
127
What type of still is traditional used for genever?
Pot still
128
Define the following styles of genever: oude, jonge, corenwyn
Oude -- traditional style, with malt-wine
Jonge -- "Young," less malt-wine, more neutral
Corenwyn -- "Corn Wine." is a cask-aged version in which malt comprises at least 51% of the distillate
129
What is a Pink Gin cocktail, and what is the proper gin for it?
Just Gin and Angostura bitters; Plymouth
130
What is "uisegebeatha"?
The Gaelic word for "water of life" -- where whiskey derives its name
131
If a bottle of American Whiskey says "Straight," how long must it be aged? If a bottle of American Whiskey has no age statement, how long is it aged?
2 yrs; at least 4 yrs
132
How much of the distillate must be corn for a bottle of American Whiskey to be labeled "Corn Whiskey"?
80%
133
The 2009 Scotch Whiskey Regulations defined 5 legal categories of Scotch. Name them.
1) Single Malt -- single distillery, all malted barley, pot still
2) Single Grain -- single distillery, unmalted barley, wheat, or corn
3) Blended Malt -- multiple distilleries, all malted barley, pot still (replaced "Vatted" or "Pure Malt")
4) Blended Grain -- 2 or more grain whiskeys, one distillery
5) Blended -- malt and grain, multiple distilleriesl
134
What are the requirements for distillation and aging for Scotch Whiskey?
All Scotch must be distilled at least twice and aged for a minimum of 3 years.
135
Name the six regions of Scotch production and three distilleries from each?
1) Highlands -- Oban, Glemorrangie, Dalwhinnie, Dalmore
2) Lowlands -- Auchentoshan, Bladnoch, Glenkinchie
3) Speyside -- Glenlivet, Glenfiddich, Macallan
4) Islay -- Bruichladdich, Bunnahabhain, Bowmore, Laphroaig,Lagavulin, Ardbeg, Kilchoman, Caol Ila
5) Campbeltown - Glen Scotia, Sprinbank, Glengyle
6) Islands -- Talisker, Scapa, Jura, Tobermory, Arran, Highland Park
136
Name the eight active distilleries on Islay?
Bruichladdich, Bunnahabhain, Bowmore, Lagavulin, Laphroaig, Kilchoman, Ardbeg, Caol Ila
137
What typically differs in Lowlands distillation?
Lowlands whiskies are traditionally triple distilled rather than double distilled
138
What are the three active distilleries in Ireland?
Old Bushmills, Cooley, New Midleton
139
What distillery makes Connemara whiskey?
Cooley
140
What distillery makes Jameson?
New Midleton
141
What distillery makes Red Breast?
New Midleton
142
What, in general, makes Scotch Whisky different than Irish Whiskey?
- double vs. triple distillation
- malted barley vs. unmalted barley (a 1725 tax on malted barley by the British drove Ireland to use unmalted)
- no peat
143
What are the aging requirements for Irish whiskey?
Must be aged for at least 3 years.
144
What are the aging requirements for Canadian Whisky?
Must be aged for at least 3 years.
145
What does Yamahai mean on a bottle of sake?
a method of brewing where no lactic acid is added to the starter
usually results in a starchier and more savory sake
146
What is the boiling point of Ethanol?
78.4°C (173°F)
147
What is the capacity in gallons and ounces of a standard keg (half barrel)? How many 12 oz. and 16 oz. pours do you get out of it?
15.5 gallons/1984 ounces
165 12 oz. pours
124 16 oz. pours
148
What are three advantages of pouring wine on draft instead of by the bottle?
- Generally more cost effective
- Can deliver a fresher product/unpasteurized
- More environmentally friendly/no packaging
- Can serve in any size
149
What are three advantages to pouring beer by the bottle instead of on draught?
- More labor to pump/clean lines/glycol system
- More waste -- clearing lines, beginning and end
- Guaranteed quality, will not go stale
150
What are the three steps of the malting process in beer production?
I. Steeping (usually 40 hours)
II. Germination (spread out on a floor for 5 days)
III. Kilning (drying on a kiln)
151
What is the step in beer production between malting and mashing, and what purpose does it serve?
Milling: breaks down kernels, exposes enzymes that break down carbohydrates into sugars, separates seeds from husk
152
How long does mashing typically take in beer production?
1-2 hours
153
What does mashing accomplish in beer production? What product is the result?
Mashing converts the starches released during malting into sugars that can be fermented; the product is a sugar-rich liquid called the wort.
154
What is wort?
The sugar-rich liquid that is a product of mashing in beer production (pre-boiling, and pre-fermentation)
155
What is a mash tun?
The vessel used for the mashing process; converting starches into sugars in beer production
156
What is lautering?
The process through which the wort is strained through the bottom of a mash tun after mashing; removing the wort from the solids
157
What is a mash out in beer production?
After mashing (and prior to removing solids/lautering), the mash temperature may be raised to 167-172' F to free up more starch and reduce viscosity.
158
In beer production, what is sparging?
Sprinkling extra water on grains to extract additional sugars. Done as part of the mashing process.
159
What is the purpose of boiling in beer production?
The boiling process serves to:
- Terminate enzymatic processes
- Precipitate proteins
- Isomerize hop resins -- extracting bitterness, flavor, and aroma
- Concentrate and sterilize wort
160
What is trub, in beer production?
Undesired solids: Inactive, excess yeast; staling and haze forming protein; hop remnants
161
When and how is a whirlpool used in beer production?
At the end of the boil, the hopped wort settles to clarify in a vessel called a whirlpool, where the wort is separated from the hop trub
162
What is a hopback, in beer production?
A hopback is a chamber between the kettle where wort is boiled and the wort chiller. It essentially uses whole hops as a sieve/filter to clear debris/trub and also increases hop aroma. It is not as effective as a whirlpool at removing debris from hop pellets -- much more effective at removing whole hop leaves.
163
What temperatures do ales and lagers typically ferment at?
Most warm fermentations (ale) take place from 59-68'F, while most cool fermentations (lager) take place from 40-50'F.
164
What is the purpose of storing lagers at 30+ days at near freezing point after fermentation?
Preserve them, and allow to dissipate the sulphur components developed during fermentation
165
Name three different methods of conditioning beer?
Kräusening
Lagering
Secondary fermentation in barrel
Secondary fermentation in bottle (bottle conditioning)
Cask conditioning (unfiltered, unpasteurized, and serve from cask)
166
Name the two primary methods of carbonating beer?
Natural -- either through addition of sugar at bottling, or because primary fermentation has not fully finished
Forced -- injection of CO2
167
What is Kräusening?
A method of conditioning beer in which fermenting wort is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide. Can be used to bottle condition, too.
168
What is lagering?
Storing beer at near freezing temperatures for 1-6 months while still on yeast. Can clear up various chemicals, acids, and undesirable compounds.
169
What is a real ale/cask ale?
A beer matured by secondary fermentation in the container it is dispensed from, without filtration, pasteurization, or the used of nitrogen or CO2 when it is dispensed.
170
What is a bright beer?
Unpasteurized beer that has been racked off yeast. A slightly cleaner, "brighter" version of a cask ale.
171
What is Burton Union?
A process used to make beer in Burton, UK. It is a recirculating fermentation system, with casks connected by a common trough. It separates the yeast foam from the beer and allows the beer to flow back into cask and continue fermentation.
172
What is barm, in beer production?
Yeast foam
173
What is Burtonisation?
Burtonisation is adding sulphate, often in the form of gypsum, to the water used for brewing beer, to bring out the flavor of hops. Name for the good water source of the Burton, UK breweries, on the river Trent.
Burton on Trent, Empire Pale Ale.
174
In beer production, what is double dropping?
It is a brewing method whereby the wort is transferred mid-fermentation to a lower chamber. This separates out the trub, aerates the wort, and diacytel is produced.
175
In beer production, what is Yorkshire Square?
Yorkshire Square is a two-chamber brewing, where fermentation happens below and yeast is allowed to settle on deck on top. Beer is pumped over and then can easily be removed from yeast. Residual yeast is allowed to continue to ferment, producing extra alcohol and CO2. This method spawned cask conditioning. Still used by some British breweries like Sam Smith, Marston's, Black Sheep, Cameron's, and Theakston.
176
What do the EBC, SPM, and Lovibond systems measure?
Color in beer
177
What does the Plato scale measure?
Gravity in beer
178
What grains are traditionally used to make Berliner Weisse?
Wheat and barley
179
What is a Faro beer traditionally, and what is it in practice today?
Traditionally a Faro is a lambic blended with a lighter, freshly brewed, sweetened beer. Today, usually just a sweetened lambic, pasteurized to prevent refermentation.
180
Name three producers of Faro beer.
Drei Fontenein, Castillon, Tilquin, Lindeman's
181
What is a Mars beer?
A weaker beer made from the second running of a lambic brewing. No longer commercially produced. In the 1990s, Boon's made one called Lembeek's 2%, but it's been discontinued.
182
What grains are lambic beers made from?
Lambics are typically 60-70% malted barley and 30-40% unmalted wheat.
183
What geographic feature are lambic beers most informed by?
Lambics get much of their character form microbes and indigenous yeast of the Zenne river valley, SW of Brussels.
184
What does "Oude" refer to on a bottle of Gueuze?
A traditional, sour style
185
What is a gueuze?
A gueuze is made by blending young (1 year old) and old (2-3 years old) lambics, which causes refermentation.
186
Name three producers of Gueuze?
Drei Fontaine, Girardin, Castillon, Tilquin, Boon, Hanssen's, Lindemans
187
What yeast strain heavily informs the flavor of a Flanders Red Ale?
Lactobacillus
188
Name two producers of Flanders Red Ale.
Rodenbach, Duchess de Bourgogne
189
Name two producers of Flanders Brown/Ouid Bruin.
Liefman's, Petrus, Hertog Jan
190
What is the average ABV of a Belgian Dubbel? Name two.
6.5-8%; St. Bernardus Prior 8, Westmalle Dubbel, Ommegang Abbey Ale, Chimay Red
191
What is the average ABV on a Belgian Tripel? Name two.
8-10%; Tripel Karmeliet, Allagash Tripel, Russian River Damnation, Chimay White, St. Bernardus Tripel, Unibrou Lla Fin du Monde, St. Feuillien Tripel
192
Compare and contrast the flavor differences in a Belgian Dubbel vs. Tripel
Higher alcohol in Tripel;
Lighter malts in Tripel;
More hop presences in Tripel
Dubbels tend to be darker, malty, and yeasty
193
What is the typical alcohol on a Belgian Quad? Name two examples.
10+%; Westvleteren 12, Rochefort 10, La Trappe Quadrupel, Unbriou Trois Pistoles and La Terribleq
194
What is the difference between a Belgian Quad and an Abt beer?
Abts are quads in terms of alcohol, but with darker malts. St Bernardus makes an Abt 12.
195
What is a biere de garde?
A traditional classification for farmhouse style beers in France. Typically a warm fermented, strong pale ale. It is a "beer for keeping" -- brewed in the winter or spring to avoid unpredictable problems with yeast. Kept until the next summer to drink.
196
Name two traditional Belgian producers of Saison.
Fantome, Saison Dupont
197
Where did the style of beer Saison originate?
Wallonia, Belgium (French speaking, southern)
198
What is an Altbier? Where is it from? What glass is it traditionally served in?
Altbier is German for "old beer" -- it is a specialty of Dusseldörf, Germany (Bavaria). Name comes from the fact that it is an ale, which is an older brewing style (though it is a cooler fermentation than most ales)
199
Name a producer of Altbier.
Uerige "Sticke," Freigest "Hoppeditz"
200
What hop type is the American Pale Ale defined by?
Cascade
201
Name three examples of American Pale Ales.
Sierra Nevada (Chico, CA), Anchor Liberty, Three Floyds Alpha King, Half Acre Daisy Cutter
202
What gravity is a barleywine brewed at?
As high as 1.12 -- 8-12% alcohol
203
What is considered the first American barleywine?
Anchor's Old Foghorn
204
Name three Barleywines.
Goose Island Bourbon County Barleywine, Lost Abbey Angel's Share (San Marcos, CA), Sam Adams Utopia, Three Floyds Behemoth
205
What style of beer is an English Bitter?
It is the English term for Pale Ale (In England, Pale Ale is used to signify a bottled bitter.)
206
What is an ESB?
Extra Special Bitter. ESB is a brand name owned by Fuller's. Extra Special Bitter is also known as a Premium or Strong bitter and tends to be higher in alcohol (4.8%+) than a typical bitter.
207
What is a Cream Ale?
A cream ale is a mild, pale, light-bodied ale made by using a warm fermentation (top or bottom) and cold-lagering, or y blending top and bottom fermented beers. Mikkeler makes one (Copenhagen), as does Ale Smith (San Diego)
208
Name three varieties of American Hops.
Cascade, Ciara, Simcoe, Amarillo
209
Name three examples of an IPA.
Bell's Two Hearted (Michigan), Surly Furious (MN), Maine Beeer Lunch, Dogfish Head 60/90/120, 3 Floyds Dreadnaught, Bell's Hopslam
210
Compare generally the styles of east coast vs. west coast IPA.
West coast is hoppier, east coast is maltier.
211
Define Kölsch beer. Where is it from? How is it made? Name two producers.
A style of beer native to Cologne, Germany (NOT Bavaria). Top fermented at cooler temps, with some cool-lagering after brewing. It is a PGI defined product. Traditional Cologne brewers include Reissdorf and Hoffbrau, but Victory (PA) and Sierra Nevada (Chico, CA) also make a Kolsch. Prominent hop flavor provided by Spalt, Tettnang, or Halletau hops.
212
What is a boilermaker?
Half pint of mild ale mixed with a half pint of bitter brown ale. Mild ale originally referred to young, unaged beer, but now refers more to limited hoppiness.
213
What is a Scotch Ale?
Scotch Ale is the name given to a strong pale ale from Edinburgh in the 19th century. Also called Wee Heavy. Caledonian's is the classic Scottish producer, also Ale Smith (San Diego) and Founder's Backwoods Bastard (Grand Rapids, MI)
214
What is the difference between a Scotch Ale and a Scottish Ale?
Both are stronger pale ales. Many Scottish Ales use peated malt and are darker than Scotch Ales.
215
What is a Wee Heavy?
Another name for a Scotch Ale.
216
What is the difference between a porter and a stout?
The only main difference that can be agreed upon is the kind of malt that is used. Porters traditionally use malted barley and stouts use roasted, unmalted barley. Historically, stout was just the strongest version of a porter.
217
What is a Baltic Porter?
An Imperial Stout from the Baltics, historically bottom fermented at lower temperatures.
218
What is a Black IPA? Give two examples of the style.
A roughly defined category -- hoppy and darkly malted IPA with higher alcohol. Stone Sublimely Self-Righteous (Escondido), Mikkeler Hop Breakfast, Hill Farmstead Fear & Trembling (VT)
219
What style of beer is Guinness? What tenants define the style?
Guinness is a Dry Stout (often called "Irish Style" stout, vs. Britain's "sweet" stout). Low gravity with bitterness ranging between 30-45 IBUs. Often served with nitrogen: low carbonation, extra think head, muted flavor and aroma, flatter palate.
220
What is a Foreign Stout?
This style began with the beer that would become Guinness's Foreign Extra Stout - brewed with higher alcohol and more hops. Also, 3 Floyd's Black Sun, Lion Stout (Sri Lana), Allagash Black
221
What style of beer might be served with himbeer or woodruff, and what are these?
Himbeer (raspberry) and Woodruff (Waldmeister) are flavors of syrup often served with Berliner Weisse to cut the sourness.
222
Name two styles of beers that are PGI protected.
Altbier, Berliner Weisse
223
Name two beers that are classified as Berliner Weisse.
Professor Fritz Briem, Bell's Oarsman, Dogfish Festina Peche
224
What does Hefeweizen mean?
Yeast wheat
225
How is hefeweizen traditionally made?
A native style of Bavaria
- Served unfiltered
- Must be top fermented and at least 50% wheat
- Specialized strains of yeast create banana and clove flavors
226
Name three traditional producers of Hefeweizen.
Ayinger Brau Weisse, Schneider & Sons Weisse, Weihenstephaner Hefeweissbier.
227
Weizenbier and Weissbier are synonyms for what style of beer?
Hefeweizen
228
What is a Witbier?
Witbier is Belgian's answer to Hefeweizen. Often flavored with coriander and orange peel.
229
Name three examples of Witbier.
Blue Moon (CO), Hoegaarden, Allagash White, St. Bernardus Witbier, Hitachino White Ale
230
Define the style of beer Gose.
- Unfiltered wheat beer made with 50-60% malted wheat
- Originally from Leipzig, just south of Berlin in eastern Germany
- Sea salt and coriander are added
- Fermented with lactobacillus for sourness
- Gasthaus Leipzinger makes a traditional style
231
What is the style of beer Kristallweizen?
Filtered Hefeweizen
232
What styles of beer would you serve in a highball?
Gose, Kolsch, Altbier
233
What is an American Adjunct Lager?
A lager made in America using grain adjuncts (rice and corn): Budweiser, PBR, MGD, etc.
234
What style do Yuengling and Brooklyn Lager fall under?
American Amber Lager
235
What is malt liquor?
Malt liquor is usually made from adjuncts (corn, rice) and higher alcohol than typical beer (6-9%). Either more fermentable sugars or specialized enzymes for further breakdown of starches create higher ABV. Miller Olde English, Mad Dog 40/40, PBR's Colt 45
236
What is the difference between a beer like Budweiser and the style American Pale Lager?
No adjuncts; Sapporo, Kirin, Anchor, Michelob
237
What is a California Common/Steam Beer?
A lager brewed at higher temperatures more quickly. Anchor "Steam" beer epitomizes this style.
238
What defines a Czech style Pilsner? Name three examples.
Originally from the city of Pilsen in western Czech Republic. Defined by prominent hoppiness from Saaz hops. MUST have 28 IBUs to be called a Czech style Pilsner. Pilsner Urquell, Sierra Nevada Summerfest, Lagunitas Pils.
239
How is the category of Euro-Style Pilsner defined?
A sweeter style of Pilsner, sometimes made with adjuncts. Stella Artois (Belgium), Amstel (Belgium), Heineken (Netherlands)
240
How does a German style Pilsner differ in style from a Czech style Pilsner.
German is drier and more bitter than a Czech Pilsner. Beck's is the most famous example.
241
Where does the style of beer "Bock" take its name from?
Bock was first brewed in the German town of Einbeck, and many people believe "bock" is a bastardization of that name. "Ein bock" means billy goat, an animal that will often appear on labels of blocks.
242
How does a bock differ from a classic lager?
Traditionally, blocks are sweeter, stronger, darker, and less hoppy.
243
Ayinger Celebrator, Spaten Optimator, and Bell's Consecrator are all examples of what style of beer?
Doppelbock
244
How are Eisbocks made? Name one producer.
Eisbocks are made by freezing off a portion of the water of a bock and removing it from the beer. The result is a bigger body, flavor, and alcohol content. Schneider Aventinus Eisbock.
245
What is a Maibock/Helles Bock?
A helles lager brewed to bock strength; a lighter and hoppier version of a bock. Ayinger and Hofbrau both make Maibocks.
246
What is a Dortmunder style of beer?
A pale lager made popular in Dortmund, Germany. Great Lakes Dortmunder Gold (Cleveland, OH)
247
What is a Kellerbier/Zwickelbier?
Unfiltered and unpasteurized lagers.
248
Define Marzen and Oktoberfest beers? Name two examples.
Marzen means March, and refers to a German style of beer brewed in March, cold-stored over the summer, then consumed at the end of the summer. Remaining bottles would traditionally be consumed at Oktoberfest. This makes for a fuller, darker style of lager. Examples include Sam Adams Oktoberfest, Ayinger Oktoberfest, Spaten Oktoberfest, Great Lakes Oktoberfest.
249
What is a Helles lager? Where did it originate, and give two examples.
Helles = "bright"; The german answer to the Czech Pilsner (lighter, less bitter) from Munich. Weihenstephaner Original, Hofbrau Original, Victory Helles (PA)
250
What is a schwarzbier? Name two examples.
"Black beer" -- black lager. Sprecher Black Bavarian, Sam Adams Black lager.
251
What is a Rauchbier and who makes one?
Smoked beer; Schlenkerla
252
What defines a Vienna Lager? Name three examples.
Different boiling process, subtle hops, crisp, with some RS.
253
What are the original states of production for the Tequila DO?
Jalisco, Nayarit, Guanajuato, Michoacau, Tamaulipas.
254
What is the name of the document and agency regulating the Tequila DO?
NOM - Norma Oficial Mexicans (document)
| CRT - Consejo Regulador de Tequila
255
What are the authorized agave varieties for tequila?
At least 51% blue agave, may contain up to 49% sugars from other sources than agave
256
What is the range of alcohol permitted for Tequila DO?
35-55%
257
What are the permitted additives for tequila production?
Caramel coloring, natural or encino oak extract, sugar-based syrup, glycerin
258
What is encino oak and for what is it most commonly used?
Encino oak is native to the west coast of Mexico, and traditionally used in the aging of Tequila. Translates to "live oak" -- quercus agrifolia. Much denser, less porous, does not split easily.
259
What is Oro/Gold tequila?
Unaged spirit enhanced by caramel coloring or oak extracts.
260
What are the aging designates for tequila?
Blanco < two months
Reposado = min. 2 months
Anejo = min. 1 year
Extra Anejo = min. 3 years
261
How are the agave hearts cooked in traditional tequila production?
Pressure cooked in large industrial ovens known as autoclaves, which does not impart any flavor or characteristic to the resulting tequila
262
What were the original states of production for the Mezcal DO. Since 2003, what other states have been added?
Oaxaca, Guerrero, Durango, San Luis Potosi, Zacatecas; in 2003, 7 towns in the Tamaulipas state; in 2012, several towns in Michoacán state; in 2015, San Luis de Paz in Guanajuato state; multiple towns pending in the Puebla state
263
What is a tokkuri? Ochoko? Sakazuki?
A tokkuri is a ceramic, narrow-necked flask that sake is traditionally decanted into. Ochoko are the small cylindrical vessels that sake is traditionally poured into, or the more ceremonial sakazuki cups.
