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WSET® Level 2 Beer > Brewing > Flashcards

Brewing Flashcards

Covers the detailed processes and techniques used in brewing beer. (83 cards)

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1
Q

Why are malts and other grains milled?

A

In order to access the starch, protiens, enzymes and nutrients and dissolve them in water.

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2
Q

What is grist?

A

Milled malt and grains.

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3
Q

What is mashing?

A

When grist is mixed with hot water.

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4
Q

What do water and grist form?

A

A very loose porridge mixture, known as mash.

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5
Q

What happens in the mash when it achieves the proper temperature?

A

Enzymes begin to convert the starch into smaller fragments.

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6
Q

What forms are the starches broken down into by enzymes in the mash?

A

A range of smaller fragments:
* simple, short-chained, easily fermented sugars
* more complex, longer chained sugars, which are harder for yeast to ferment
* even more complex molecules called dextrins, which are not fermentable by yeast

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7
Q

What are dextrins?

A

Complex sugar molecules that are not fermentable by yeast.

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8
Q

What is the best temperature range for enzymes to breakdown starch into sugar molecules during mashing?

A

142-153°F

61-67°C

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9
Q

What is the wort?

A

A sugary liquid that is the result of mashing.

This liquid is ready for fermentation.

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10
Q

True or False.

Mash temperatures should never vary.

A

False

Mash temperatures can vary and should be optimized for the enzymes to work.

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11
Q

What is mash separation?

A

The process of separating the wort from the solid, undissolved particles of grain.

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12
Q

In the mash, what are the solid particles mainly composed of?

A

Grain husks

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13
Q

What is sparging?

A

Rinsing the grain bed with hot water in order to extract all of the soluble sugars.

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14
Q

Why are husks important for the mash separation process?

A

They create a bed through which the wort is filtered.

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15
Q

Where does the wort go after the mash separation process?

A

To the kettle.

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16
Q

What are spent grains?

A

Leftover solids from the mash separation.

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17
Q

What are leftover grains used for?

A

Biofuel or animal feed.

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18
Q

What is a lauter tun?

A

The vessel in which the mass separation process is done.

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19
Q

Wort Boiling

What happens with the wort when it is in the kettle?

A

It is boiled.

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20
Q

Wort Boiling

What are the effects of boiling the wort?

A
  1. Sterilizes the wort from microorganisms that could spoil the beer.
  2. The boil removes undesirable aromas, such as DMS.
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21
Q

Wort boiling

Hops added near the start of the boil will have what effect on the final beer?

A

More bitterness to the final beer.

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22
Q

Wort Boiling

Hops added later in the boil will have what effect on the final beer?

A

Will add more hop aromas.

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23
Q

Wort Boiling

When may some spices and herbs be added to the brewing process in order to extract their aromas?

A

Some are added during the boil.

Depends on the nature of the spice or herb and what is being extracted.

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24
Q

Wort Boiling

What aromas may be generated due to the Maillard reaction during the wort boiling?

A

Toasted bread or caramel.

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25
# Wort Boiling Why is it important to monitor the amount of **evaporation** during the wort boiling process?
The brewer wants to achieve the right concentration of components such as sugar, aroma compounds and color, without losing too much water content.
26
# Wort Boiling What is **coagulation**?
When **excess proteins** in the wort **turn** from liquid to solid form. ## Footnote This forms the **hot break** or **trub**.
27
# Wort Boiling What is **trub**?
**Cloudy material** that has formed from coagulated proteins and other material in the wort. ## Footnote **Trub** is the German word for **hot break**.
28
# Wort Boiling How long does the boil typically **last**?
60 - 90 minutes
29
# Brewing What is the **density of the wort** before fermentation *relative* to the density of water, known as?
Original gravity
30
# Brewing What does a **higher** original gravity indicate?
**More sugar in the wort** (as compared to lower original gravity).
31
# Brewing What does a **lower** original gravity indicate?
**Less sugar in the wort** (as compared to a higher original gravity).
32
# Brewing\ What is **original extract**?
The amount of **sugar in the wort** *before* fermentation.
33
# Brewing How does a brewer **control** the amount of original extract in the wort?
Largely in the **volume** of water used in **proportion** to the malt and grain. ## Footnote More grain or malt leads to a wort with more sugar (extract), while less grain or malt leads to less extract.
34
# Brewing As a general rule, what does a **higher original extract** in the wort lead to?
**Higher** levels of **alcohol** in the finished beer. ## Footnote This is dependent on the level of **attenuation**, though.
35
# Brewing What is the **next step** to prepare the wort for fermentation **after the boil**?
Wort Clarification and cooling.
36
# Brewing What is **removed** from the wort during **clarification**?
The trub.
37
# Brewing What **vessel** is commonly used to remove the trub from the wort?
Whirlpool
38
# Brewing How does a **whirlpool** work?
It creates a **vortex** that forces the trub and hop material to form a cone of material in the center of the tank.
39
# Brewing What is a **trub cone**?
A **cone of material** that is formed by the vortex in a whirlpool vessel.
40
# Brewing How is the wort often **cooled** before fermentation?
Through the use of a **heat exchanger**.
41
# Brewing What is a **koelschip**?
Older style of vessel used to **cool wort** for ferment. Is an open top vessel that is still used for breweries making spontaneous ferment products. | Coolship
42
# Brewing What is **yeast pitching**?
When **cultured yeast is added to the wort** to initiate fermentation. | AKA - Innoculation
43
# Brewing What is **innoculation**?
When **cultured yeast is added to the wort** to initiate fermentation. | AKA - Yeast pitching
44
# Brewing What do yeast **produce** during fermentation?
* Alcohol * Aromas * Carbon dioxide * Heat
45
# Brewing What do yeast **consume** during fermentation?
Fermentable sugars
46
# Brewing What aromas / flavors does **diacetyl** give?
Generally **undesirable** flavors of **butter** or **buttered popcorn**.
47
# Brewing What aromas / flavors does **acetaldehyde** give?
Generally **undesirable** aromas of **green apple**, **raw pumpkin**, or a **paint-like aromas**.
48
# Brewing What is **green beer**?
Beer that has **recently been fermented** but still contains suspended particles of protein, yeast cells, and hop material. ## Footnote Green beer is cloudy.
49
# Brewing What is **mixed fermentation**?
When **different microorganisms** are allowed contact with the beer, typically in order to achieve different styles and characteristics in the beer. ## Footnote Brewers usually uses one yeast strain to avoid cross-contamination.
50
# Brewing What is **attenuation**?
Refers to the amount of **sugar** that is **converted** into **alcohol** by yeast during fermentation.
51
# Brewing What is **residual sugar**?
Unfermented sugar in a beer, **after** fermentation is complete. ## Footnote Can contribute to sweetness and body of the final beer.
52
# Brewing What is **high attenuation**?
When yeast consumes **most** of the fermentable sugars in a beer.
53
# Brewing What style is often experienced in **highly attenuated** beers?
Usually these are **drier** and **lighter** on the palate. ## Footnote Due to less residual sugar in the beer.
54
# Brewing Is a **sweet stout** an example of a low or high attenuated beer?
Low attenuation. ## Footnote Due to the presence of more residual sugar, resulting in a fuller body style.
55
# Brewing Is a **geuze** an example of a low or high attenuated beer?
Highly attenuated. ## Footnote Due to the low level of residual sugar, resulting in lighter body style.
56
# Brewing Is a **light lager** an example of a low or high attenuated beer?
Highly attenuated. ## Footnote Due to the low level of residual sugar, resulting in lighter body style.
57
# Brewing When does **maturation** take place in the brewing process?
Right **after** fermentation is complete.
58
# Brewing What is **conditioning**?
When green beer is converted to a finished beer. | AKA - **Maturation**
59
# Brewing What does maturation **remove** from the beer?
Some of the compounds that cause undesirable aromas. ## Footnote Diacetyl, acetaldehyde.
60
# Brewing What often happens **during** the maturation process?
* Yeast can work to remove undesirable compounds formed during fermentation. * The beer is stabilized. * The beer loses its haze.
61
# Brewing Where can maturation **take place**?
In the **fermentation vessel** or in *another vessel*. ## Footnote For cask-conditioned beers, it will happen in a **cask**.
62
# Brewing At what **relative temperature** are ales matured?
At warmer temps.
63
# Brewing At what **relative temperature** are lagers matured?
At **cooler** temps.
64
# Brewing What is the **benefit** of maturing ales at a warmer temperature?
It is **easier** for the yeast to **breakdown** undesirable compounds in the beer.
65
# Brewing How **long after fermentation** can ales be ready for packaging?
**Short** - one to two weeks.
66
# Brewing How **long after fermentation** can lagers be ready for packaging?
**Longer** - weeks to months, depending on the style.
67
# Brewing What happens to ales **after maturation** is complete?
The beer is **cooled** to 32°F / 0° C, in order to stabilize the beer and prevent chill haze.
68
# Brewing What is **chill haze**?
A **haze** that can form in beers at very low temperatures, but redissolves when the beer is warmed up.
69
# Brewing How can a brewer **avoid** chill haze?
By **chilling a beer to 32°F / 0°C** causing the haze compounds to come out of the solution, and thus be removed.
70
# Brewing What is **lagering**?
Holding a beer at **very low temperatures** for an **extended period of time**.
71
# Brewing What **type of vessels** would have been **traditionally** used for fermentation and maturation of beer?
Oak vessels
72
# Brewing What are the main **sources** of **carbonation** in beer?
* **Retained** natural carbonation created during fermentation. * **Purchased** carbon dioxide.
73
# Brewing What is the main **pitfall** for a brewer that uses **sealed fermentation vessels** to carbonate their beers?
Inability to achieve **consistency** in carbonation levels, from batch to batch.
74
# Brewing What is **bottle-conditioning**?
When a brewer creates natural carbonation in the bottle by leaving some **yeast** and **unfermented sugar** in the beer at bottling. ## Footnote Will also leave a sediment and slightly more alcohol.
75
# Brewing What is **filtration** used for?
When a brewer filters their beer to **remove unwanted particles** that can cause haze. ## Footnote Not all brewers filter.
76
# Brewing What is the main thing to **avoid** during packaging?
**Avoid** allowing any oxygen to contact the beer.
77
# Brewing What are the **main options** for packaging beer?
* Kegs * Cans * Bottles ## Footnote Other options may include growlers and casks.
78
# True or False. **Pasteurization** is required for all beers.
False ## Footnote Pasteurization is an optional step that can be used to prolong shelf-life.
79
# Brewing What happens **during** pasteurization?
The beer is **heated** up to a temperature and for just enough time to kill any spoilage microorganisms that may be in the beer.
80
# Brewing **When** is pasteurization done in the brewing process?
Either **just before** the beer is packaged, or heating up the bottle or can **after** packaging.
81
# Brewing What are **casks**?
**Barrel-shaped containers**, today often made of stainless steel, and used for the maturation, carbonation, storage and service of beer.
82
# Brewing For cask-conditioned beer, **when** is beer transferred to the cask?
When fermentation is **almost** - but not toally - **complete**. ## Footnote This leaves unfermented sugar and yeast in the cask, resulting in carbonation.
83
# Brewing What happens **during** or as the **result** of **conditioning** for cask-conditioned beers?
Beers become slightly higher in alcohol, naturally carbonated, and their flavors deepen.

WSET® Level 2 Beer (14 decks)

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