Beers & Ciders

Question 1

What are the four main ingredients of beer?

Answer 1

• Water – mineral content affects style
• Malted Barley – provides fermentable sugars
• Hops – adds bitterness, aroma, preservative qualities
• Yeast – ferments sugars into alcohol & CO₂
• (Optional: adjuncts like wheat, corn, rice, fruit)

Question 2

What is the function of the mash tun in beer production?

Answer 2

• Vessel where malted barley is mixed with hot water
• Converts starches into fermentable sugars
• Produces wort

Question 3

What is the copper in beer brewing?

Answer 3

• Traditional term for the brew kettle
• The vessel where wort is boiled, hops are added, and sterilization occurs

Question 4

What is wort, and what are the two types?

Answer 4

• Wort is the sugar-rich liquid extracted from mash
• Sweet wort – from mashing, pre-boil
• Bitter wort – after boiling with hops

Question 5

What does liquor mean in beer production?

Answer 5

• A British term for brewing water used in mashing
• Adjusted for pH and mineral content

Question 6

What are hops, and how are they used in brewing?

Answer 6

• Flower cones of the Humulus lupulus plant
• Used to add bitterness (early in boil) and aroma (late or dry hopping)
• Types:
  
  • Bittering hops – high alpha acids (e.g., Magnum)
  • Aroma hops – low alpha acids, high oils (e.g., Saaz, Citra)

Question 7

What is the difference between ales and lagers?

Answer 7

• Ales: Top-fermenting yeast, warm fermentation (15–24°C), fruity/estery profile
• Lagers: Bottom-fermenting yeast, cold fermentation (7–13°C), clean, crisp profile

Question 8

Describe stout and porter.

Answer 8

• Stout: Dark ale made with roasted barley, rich and creamy (e.g., Guinness)
• Porter: Slightly lighter than stout, uses malted barley; chocolate, coffee notes

Question 9

What is Weissbier, and where is it from?

Answer 9

• German wheat beer (≥50% wheat malt)
• Yeast-driven flavors: banana, clove
• Cloudy, top-fermented, refreshing

Question 10

What are fruit beers, and how are they made?

Answer 10

• Beers brewed with added fruit or fruit puree
• Added during fermentation or conditioning
• Styles include: Kriek (cherry), Framboise (raspberry)

Question 11

What is pasteurisation, and how is it applied in beer packaging?

Answer 11

• Heat-treatment to stabilize beer by killing microbes
• Used in keg, can, and bottle
• Extends shelf life, may reduce flavor freshness

Question 12

What is cask conditioning?

Answer 12

• Traditional British method of natural carbonation in the cask
• Live yeast continues fermenting in the vessel
• Served without artificial gas

Question 13

What does venting mean in cask beer service?

Answer 13

• The process of releasing excess CO₂ from the cask before serving
• Done by piercing the shive (bung) to let beer settle

Question 14

What is tapping in cask ale service?

Answer 14

• Inserting a tap into the keystone of a cask to allow beer to pour
• Done after venting and conditioning are complete

Question 15

What is stillage, and why is it important?

Answer 15

• A rack or cradle that holds a cask on its side
• Allows yeast and sediment to settle below the tap line for clear pouring

Question 16

What apple types are used in cider production?

Answer 16

• Bittersweet apples – low acidity, high tannin (structure)
• Bittersharp apples – high acid & tannin
• Sweet apples – sugar for fermentation
• Sharp apples – high acidity, low tannin
• Good cider uses a blend for balance

Question 17

What is the role of pears in cider production?

Answer 17

• Used to make perry (pear cider)
• Typically uses specific pear varieties like Blakeney Red or Stinking Bishop
• Similar production method to apple cider, but with softer tannins and floral aroma

Question 18

What are the differences between traditional and commercial cider production?

Answer 18

Traditional:
- Pressed whole apples
- Wild/spontaneous fermentation
- Long ageing
- Dry or complex flavor

Commercial:
- Often uses concentrate or added sugar
- Controlled yeast
- Filtered, carbonated, and pasteurized
- Mass-produced and sweeter

Question 19

What are common cider types?

Answer 19

• Dry / Off-Dry / Sweet – based on residual sugar
• Still / Sparkling – carbonation level
• Modern – often filtered, made from dessert apples
• Traditional / Farmhouse – tannic, unfiltered, complex
• Perry – made from pears
• Flavored – fruit or spice added (e.g., berry cider)

Question 20

What are key principles of beer & food pairing?

Answer 20

• Match intensity – rich food with robust beer, delicate food with lighter beer
• Contrast – use carbonation & bitterness to cut fat (e.g., IPA with fried foods)
• Complement – match flavors (e.g., stout with chocolate dessert)
• Cleanse – effervescence cleans the palate

Question 21

Give examples of classic food & beer pairings.

Answer 21

• Weissbier – with sausages or soft cheese
• IPA – with spicy food or fried dishes
• Stout – with oysters or chocolate cake
• Pilsner – with grilled chicken or seafood
• Belgian Dubbel – with braised meats or blue cheese

Question 22

Summarize key beer types by fermentation and style.

Answer 22

Ales (Top-fermented):
- Pale Ale, IPA, Stout, Porter, Belgian Dubbel

Lagers (Bottom-fermented):
- Pilsner, Helles, Dunkel, Bock

Wheat beers:
- Weissbier (Germany), Witbier (Belgium)

Specialty / Mixed fermentation:
- Lambic, Saison, Fruit beer

Question 23

What are key characteristics of Belgian speciality beers?

Answer 23

• Often top-fermented, with bottle conditioning
• High carbonation, complex yeast aromas
• Styles include:
  
  • Trappist / Abbey beers – Blonde, Dubbel, Tripel, Quadrupel
  • Witbier – spiced with coriander, orange peel
  • Lambic / Gueuze – spontaneous fermentation, sour
  • Saison – dry, spicy, farmhouse style