Beer Terminology Level 2 Flashcards
(121 cards)
1
Q
Grainy
A
Tastes like cereal or raw grain.
1
Q
Brew kettle
A
The vessel in which wort from the mash is boiled with hops. Also called a copper.
1
Q
Bung
A
The stopper in the hole in a keg or cask through which the keg or cask is filled and emptied.
1
Q
Top fermenting yeast
A
Saccharomyces cerevisiae is a ___ ______ _________
2
Q
Wort
A
The solution of grain sugars strained from the mash tun. At this stage, regarded as “sweet ____”, later as brewed ___, fermenting ___ and finally beer.
3
Q
Keg
A
One-half barrel, or 15.5 U. S. gallons.
3
Q
Fining
A
An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew.
3
Q
Cabbage like
A
Aroma and taste of cooked vegetables; often a result of wort spoilage bacteria killed by alcohol in fermentation.
3
Q
Oxidized
A
Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures.
3
Q
Fruity/Estery
A
Flavor and aroma of bananas, strawberries, apples, or other fruit; from high temperature fermentation and certain yeast strains.
4
Q
Attenuation
A
The percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation.
4
Q
Chill haze
A
Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor.
5
Q
Bacterial
A
A general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage.
5
Q
Draft (Draught)
A
The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.
6
Q
Medicinal
A
Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue.
7
Q
Metallic
A
Tastes tinny, bloodlike or coinlike; may come from bottle caps.
8
Q
Aroma Hops
A
Varieties of hop chosen to impart bouquet.
9
Q
Salty
A
Flavor like table salt; experienced on the side of the tongue.
10
Q
Chlorophenolic
A
A plasticlike aroma; caused by chemical combination of chlorine and organic compounds.
10
Q
Reinheitsgebot
A
“Purity Law” originating in Bavaria in 1516 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing.
11
Q
Dosage
A
The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation.
12
Q
Lauter
A
To run the wort from the mash tun. From the German word to clarify. A _____ tun is a separate vessel to do this job. It uses a system of sharp rakes to achieve a very intensive extraction of malt sugars.
13
Q
Malt liquor
A
A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).
14
Q
Liquor
A
The brewer’s word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing.
15
Mash tun
A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist.
15
Original gravity
A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch.
16
Yeasty
A flavor that is a result of yeast in suspension or beer sitting too long on sediment.
17
Phenolic
Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue.
17
Fermentation
Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
19
Decoction
Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel.
20
Krausening
The addition of a small proportion of partly fermented wort to a brew during lagering. Stimulates secondary fermentation and imparts a crisp, spritzy character.
21
Sour/acidic
Vinegarlike or lemonlike; can be caused by bacterial infection.
22
Lagering
From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0C /32F) to settle residual yeast, impart carbonation and make for clean round flavors.
22
Sparge
To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.
23
Malting
The process by which barley is steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.
24
Tun
Any large vessels used in brewing. In America, "tub" is often preferred.
25
Top-fermenting yeast
One of the two types of yeast used in brewing. ____ \_\_\_\_\_\_ _____ works better at warmer temperatures and are able to tolerate higher alcohol concentrations. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as "ale yeast".
25
Barley
A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
26
Contract beer
Beer made by one brewery and then marketed by a company calling itself a brewery. The latter uses the brewing facilities of the former.
28
Malt extract
The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation.
29
Cask
A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal.
29
Ester
Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.
30
DMS - Dimethyl sulfide, a sulfur compound.
Taste and aroma of sweet corn; results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection.
32
Alcoholic
Warming taste of ethanol and higher alcohol's.
32
Heat exchanger
A mechanical device used to rapidly reduce the temperature of the wort.
32
Vinous
Reminiscent of wine.
32
Chill proof
Beer treated to allow it to withstand cold temperatures without clouding.
33
Ale
Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an \_\_\_\_\_\_\_\_s character.
35
Yeast
A micro-organism of the fungus family. Genus Saccharomyces.
37
Estery
Aroma or flavor reminiscent of flowers or fruits.
38
Black malt
Partially malted barley roasted at high temperatures. _____ gives a dark color and roasted flavor to beer.
39
Solvent-like
Reminiscent of acetone or lacquer thinner; caused by high fermentation temperatures.
41
Bitter
\_\_\_\_\_\_\_ness of hops or malt husks; sensation on back of tongue.
42
International Bittering Units
What does IBU stand for?
43
clovelike
Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast.
45
Carbonation
Sparkle caused by carbon dioxide, either created during fermentation or injected later.
46
Alcohol
Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. ________ is expressed as a percentage of volume or weight.
48
Astringent
A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.
48
Bottom-fermenting yeast
One of the two types of yeast used in brewing. _____ \_\_\_\_\_\_ ______ works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank.
50
Winy
Sherrylike flavor; can be caused by warm fermentation or oxidation in very old beer.
51
Bottom fermenting yeast
Saccharomyces uvarum is a ___ \_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_
52
Tart
Taste sensation cause by acidic flavors.
53
Musty
Moldy, mildewy character; can be the result of cork or bacterial infection.
54
Hops
Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.
55
Mouthfeel
A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full.
57
All malt
\_\_\_\_\_ refers to a beer made exclusively with barley malt and without adjuncts.
58
Bottom fermenting yeast
Saccharomyces carlsbergensis is a ___ \_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_
59
Shelf life
Describes the number of days a beer will retain it's peak drinkability. The _____ \_\_\_\_\_ for commercially produced beers is usually a maximum of four months.
60
Diacetyl
A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
61
Filtering
The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals). Yeast in suspension is often targeted for removal.
62
Pub
An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of "public house".
63
Final specific gravity
Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented).
64
Barrel
A unit of measurement used by brewers in some countries. In Britain, a _____ holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters.
65
Hand pump
A device for dispensing draft beer. The use of a _____ \_\_\_\_\_\_ allows the cask-conditioned beer to be served without the use of pressurized carbon dioxide.
67
Length
The amount of wort brewed each time the brew house is in operation.
68
Pitch
To add yeast to wort.
69
70
Anaerobic
An organism, such as a bottom-fermenting lager yeast, that is able to metabolize without oxygen present.
70
Brewhouse
The collective equipment used to make beer.
71
Caramel
A cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley.
73
Pasteurization
Heating of beer to 60-79C/140-174F to stabilize it microbiologically. Flash-\_\_\_\_\_\_\_\_\_ is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer.
74
IBU - International Bittering Units
\_\_\_\_\_\_\_\_ ________ \_\_\_\_. A system of indicating the hop bitterness in finished beer.
76
Hogshead
Cask holding 54 imperial gallons ( 243 liters ).
77
body
Thickness and mouth-filling property of a beer
79
Mash
(Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.
81
Squares
Brewers' term for a square fermenting vessel.
83
Specific gravity
A measure of the density of a liquid or solid compared to that of water ((1.000 at 39F (4C)).
85
Terminal gravity
Synonym for final specific gravity.
86
Sulfurlike
Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's.
87
Plato, degrees
Expresses the specific gravity as the weight of extract in a 100 gram solution at 64F (17.5C). Refinement of the Balling scale.
88
Priming
The addition of sugar at the maturation stage to promote a secondary fermentation.
89
Hefe
A German word meaning "yeast". Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (\_\_\_\_-weiss). These beers are cloudy, frothy and, very refreshing.
90
Hop-back
Sieve-like vessel used to strain out the petals of the hop flowers.
91
Grist
Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops.
92
Light-struck
Skunklike smell; from exposure to light.
93
Sweet
Tastes like sugar; experienced on the front of the tongue.
94
Micro-brewery
Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.
96
Aerobic
An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.
97
Bitterness
The perception of a flavor in beer from iso-alpha-acid. It is measured in International Bitterness Units (IBU).
98
conditioning
Period of maturation intended to impart natural carbonation. Warm ________ further develops the complex of flavors. Cold _______ imparts a clean, round taste.
99
Hoppy
Aroma of hops, does not include hop bitterness.
100
Maltose
A water soluble, fermentable sugar contained in malt.
101
Cask-conditioning
Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.
103
Adjunct
Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
104
Bottle-conditioned
Secondary fermentation and maturation in the bottle, creating complex aromas and flavors.
105
Enzymes
Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.
106
Additive
Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.
107
Dry-hopping
The addition of hops to fermenting or aging beer to increase its hop character or aroma.
109
Lager
Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product.
110
Dextrin
The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more ______ and less sugar. While higher temperatures produce more sugars and less \_\_\_\_\_\_.
111
Hard cider
A fermented beverage made from apples.
112
Acetaldehyde
Term for a green apple aroma which is a byproduct of fermentation.
113
EBC - European Brewing Convention
An ___ scale is used to indicate colors in malts and beers.
114
Brewpub
Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery.
115
Hang
Lingering bitterness or harshness.
116
Publican
The owner or manager of a pub.
117
Secondary fermentation
Stage of fermentation occurring in a closed container from several weeks to several months.
118
Infusion
Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes.
119
CAMRA - The CAMpaign for Real Ale.
An organization in England that was founded in 1971 to preserve the production of cask-conditioned beers and ales.
120
Meads
\_\_\_\_ are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used.
121
Caramel malt
A sweet, coppery-colored malt. Imparts both color and flavor to beer. _____ \_\_\_\_\_ has a high concentration of unfermentable sugars that sweeten the beer and, contribute to head retention.
