CCCards Flashcards

Question

What cleaner temperature, contact time, and flow rate should you use when cleaning a draft beer system?

Answer 1

1) Cleaning solution should be 2-3% solution and at 80-110°F. 2) Pump cleaner through the lines for at least 15 minutes OR let it stand in the lines for no less than 20 minutes. 3) Pump cleaner through the beer lines, (“dynamic cleaning”) at up to 2 gallons per minute.

Answer 2

1) CO2 tank is empty (replace/fill it). 2) Regulator shutoff or main CO2 tank valve is closed (turn it on). 3) Keg is empty (replace it). 4) Coupler on keg is not engaged (tap the keg properly). 5) Check ball in the coupler's Thomas valve is stuck (free it). Line or faucet is dirty (clean it!). 6) Beer pumps or FOB issues in long draw systems (reset FOBs or check the gas flow to the pumps).

Answer 3

1) System pressure is too low (turn it up, 12-14 PSI is the norm). 2) Dirty glassware (causes CO2 to come out of solution rapidly). 3) Beer temp is too cold (the CO2 comes out of solution as the beer warms up, if it's too cold to begin with, the CO2 may not come out of solution as readily).

Answer 4

1) Beer lines should be cleaned with a caustic line-cleaning chemical. 2) Faucets should be completely disassembled and cleaned. 3) Keg couplers and tapping devices should be scrubbed clean. 4) FOB devices are cleaned in-line and cleaner vented out the top

Answer 5

1) To remove organic material (microorganisms that feed on the beer). 2) To remove mineral deposits that fall out of the beer and quickly build up in the lines (aka beer

Answer 6

Bubbles form at nucleation sites in the glass and travel to the head. Nucleation sites can be dirty spots, microscopic rough spots, or even purposefully laser drawn designs in the bottom of a glass.

Answer 7

The typical American pint glass.

Answer 8

The typical British pint glass with the bubbled out section under the rim that makes them easy to stack, prevents chipping of the mouth, and provides for a better grip.

Answer 9

The glass commonly associated with Belgian specialty beer. The inward taper holds the beer's aroma, while the outward taper at the top supports the head and makes it easy to drink from.

Answer 10

This is fairly typical goblet glass not unlike a snifter. Similarly, it is appropriate for strong beers and concentrates aroma thanks to its inward taper. It is famous in Antwerp, Belgium and often has a small ball on the stem.

Answer 11

This is a small glass with a short stem and straight tapered sides. It is classic for bocks.

Answer 12

Recommended for Irish stouts such as Guinness.

Answer 13

Glass that originally became popular for brandy, but is ideal for strong ales. It allows full contact with the hand, warming the glass as it’s held. It concentrates the aroma at the nose and is appropriately small for high ABV beer.

Answer 14

This “v” shaped glass has a narrow shape that shows off the beer's pale color (a big deal when pale beers first appeared!). The outward taper supports the head, the foot is elegant, and they have an art deco look because they became popular in the 1930s.

Answer 15

The tall and curvy glass commonly used for hefeweizen and other wheat beers. The large size holds lots of foam.

Answer 16

A short round mug used for English session beers such as milds and bitters. The cut lens design plays with the light and color of the beer. The handle keeps you from warming the beer with your hand.

Answer 17

The large tall dimpled German mug perfect for low alcohol German session beers such as Pilsners, Helles, or Oktoberfest. They are essentially a glass copy of large ancient stone mugs that were used for centuries.

Answer 18

1) Sheeting and spots test - dip the glass in water and lift out. If the water is evenly coated inside then the glass is beer clean. If the water forms droplets on the inside then the glass has spots of invisible film and is not beer clean. 2) Salt test - first wet the glass, then sprinkle salt throughout the inside of it. Places where salt does NOT adhere are NOT beer clean. Salt will not adhere to greasy film.

Answer 19

1) The glassware should be at room temperature. Frozen or frosted glassware is not recommended because icy nucleation sites will cause over foaming. 2) A cold water glass rinse before dispensing beer aids in getting the glass beer clean by removing residual sanitizer and dust.

Answer 20

1) Volatile aromatics are released by the bubbles in the head. 2) Visual appeal. 3) The palate cleansing effect of carbonation is enhanced by a foamy head.

Answer 21

1) Ensure the lip hasn't been damaged during opening creating the possibility that there's broken glass being poured into the customer’s glass. Never serve beer poured from a bottle with a broken lip! 2) Check for brown rust, dried beer gunk, or crusty yeast that indicates a negative affect to the beer’s flavor or appearance

Answer 22

1) If there are white flakes in the beer that means it is probably old and unstable. 2) If there’s a ring of gunk at the level of the liquid in the neck of the beer that means it is probably infected by foreign microbes.

Answer 23

1) The beer has proper head size, shape, and retention. Greasy film in the glass will rapidly collapse the head. 2) There is proper glass lacing as beer is consumed. If the glass is beer clean then rings of foam will form on the glass after sips.

Answer 24

1) Empty glass into the open drain. Don't dump left over beer into the cleaning water. 2) Wash with sudsless detergent soap and a brush in hot water in the first sink. 3) Rinse in cold water in the second sink (“heel in, heel out”). 4) Rinse in sanitizer in the third sink. 5) Dry the glassware such that air can circulate inside it. 6) Rinse the glassware with cold water right before pouring beer into it.

Answer 25

1) Hold the glass at a 45-degree angle one inch below the faucet. Never let the faucet touch the glass or the beer in the glass as it fills. 2) Fully open the tap. 3) Pour down the side of the glass until it is half full. 4) Tilt it upright and pour down the middle to create the 1-inch collar of foam (or 2-4 inches if a Belgian or weizen).

Answer 26

Leave the yeast in the bottle when you pour, unless: 1) The customer requests the yeast be poured (if in doubt, ask them!), or; 2) That style of beer is traditionally poured with the yeast, such as for a hefeweizen.

Answer 27

1) Contact with beer faucets can break glasses and transfers microorganisms feeding on beer on the faucet into the customer's glass. 2) Faucets dipped in beer are breeding ground for microorganisms that will contaminate the customer's beer and also the entire draft system.

Answer 28

1) Each state has different laws, check before making assumptions. 2) At minimum, seal the growler top with tape or a heat-shrink seal. States often require a tag or label indicating what product is inside. 3) Keep extra seals for any type of growler a customer may show up with (in some states customers may use any growler they bring in).

Answer 29

Ale served from a cask must be consumed in just a few days because as the beer is pumped out of the cask the headspace fills with air. The oxygen softens the flavor of the ale rapidly and the beer begins to oxidize, loses carbonation, and will even begin to sour as microorganisms begin to feed on the beer.

Answer 30

British cask ales should be served at cellar temps of 50-55°F with a "lively" but not excessive carbonation.

Answer 31

The hard spile is removed from the top of the cask when the beer is being served to allow O2 to replace the beer being pumped out. It is put back in for the night when the pub closes.

Answer 32

If unopened and kept refrigerated the growler should be OK for two weeks. Some experts suggest the shelf life is as short as one week, others say the growler is potentially good for up to one month.

Answer 33

CAMRA: "A natural product brewed using traditional ingredients and left to mature in the cask (container) from which it is served in the pub through a process called secondary fermentation."

Answer 34

The "Campaign For Real Ale." They are a highly successful consumer campaign that rescued cask beer and many traditional styles of British ale from likely extinction. They define what Real Ale is.

Answer 35

No ingredients are added to the real ale to carbonate it. Cask ales are naturally carbonated by yeast consuming sugar near the end of the fermentation process and making CO2. The cask is sealed and the beer comes under a low level of pressure, leaving it lightly carbonated.

Answer 36

The hole on the head (the front) of a cask is where the tap is inserted. After the cask has been sealed for several days and the beer is done clearing (using a fining agent like isinglass), a tap is pounded into the bung with a hammer blow. An inner wooden plug gives way (called the keystone) and this allows the tap to seat in the cask.

Answer 37

In the north of England and in Scotland, many publicans attach "sparklers" to the end of their beer engine swan neck faucets. These force CO2 out of solution as the beer is being poured, creating the cascading bubble effect and big dense head that in America we associate with nitrogenated beer.

Answer 38

1) Styles communicate what consumers should expect in beer. 2) Styles honor traditions and provide order to a vast selection. 3) Many styles developed spontaneously due to local conditions, others were invented purposely by experimentation or new technology.

Answer 39

A common practice in many parts of Europe was to brew strong beer near the end of the yearly brewing period to store through the hot season and be consumed in the fall before new beer was ready. The Bière de Mars, Oktoberfest/Märzen, and Bock styles come from this tradition.

Answer 40

The famed 1487 Bavarian (German) "purity" law was largely about taxing beer making. It instructed brewers as to what material they were allowed to use in their beer - just malt, hops, and water (and later yeast, they didn't know about yeast when the law was created).

Answer 41

Ethanol is created by brewer's yeast as it consumes sugar in the wort and processes it into mostly ethanol and CO2. How much ethanol the beer has depends on how much sugar was in the wort to begin with, how attenuative the yeast strain is, what the fermentation temperature was, and so on.

Answer 42

These are one-way disposable kegs that are used and thrown away. They contain an aluminum-coated bag inside a ball. The beer is in the bag. Pressure is applied between the ball and the bag, so the pressurizing gas does not touch the beer. Therefore, these are the only kegs for which it is OK to use compressed air.

Answer 43

1) The grape/grain line in Europe defined where beer could be easily made. 2) Weather and climate limited when brewing could be done and what fermentation temperatures were before refrigeration. 3) Hops only grow in certain areas due to climate and soil. 4) Local water sources contained different compounds.

Answer 44

1) Kilning technology for non-smoky beer and pale malts. 2) Daniel Wheeler's 1817 patented malt drum roaster allowed for kilning extremely dark malts. 3) The stewing method of kilning allowed for Caramel/Crystal malts. 4) Hydrometers and thermometers allowed brewers more control. 5) Refrigeration allowed year round brewing and shipping. 6) Louis Pasteur’s research on yeast and the development of Pasteurization. 7) Glass bottles.

Answer 45

Two US based organizations catalog beer styles. The BJCP (Beer Judge Certification Program) is a nonprofit volunteer-run organization with the mission of training beer judges who serve at homebrew competitions. The Brewer's Association (BA) creates their own Beer Style Guidelines for judging the Great American Beer Festival and the World Beer Cup festivals.

Answer 46

International Bittering Units, or IBU, is a measurement of bitterness in beer. It describes how much bitter alpha acid is isomerized an dissolved into the beer in parts per million (ppm). Beers typically range in IBU from about 5 to well over 100 (though 100 is approximately the human threshold).

Answer 47

SRM is the Standard Reference Method, called "degrees SRM." It is the measurement of beer color.

Answer 48

15 SRM is Deep Amber | 40+ Black

Answer 49

Volumes of CO2

Answer 50

CO2 is highly soluble in cold water-based liquids. You can dissolve quite a bit of CO2 in cold beer. CO2 not very soluble in water-based solutions at room temperature, which is why a glass of warm beer goes flat easily.

Answer 51

The creation of foam occurs thanks to the proteins in the beer forming a colloid, or loose protein net, throughout the beer. When a beer feels full on your palate, these proteins are part of what is providing that dense mouthfeel. The malt provide most of the proteins, but hops and yeast play a role, foam is a very chemically complex process.

Answer 52

2 SRM is Pale Straw | 6 is Deep Gold

Answer 53

4 SRM is Pale Gold | 24 Ruby Brown

Answer 54

Volumes of CO2 in beer range from about 1.0 for low carbonation beers like British cask ales all the way up to 3.0-4.0+ for some highly carbonated Belgian styles.

Answer 55

1) The CO2 can be naturally produced by yeast and sugar in the bottle, this is called bottle conditioning (also sometimes referred to as "re-fermented in the bottle"). 2) The brewer can force carbonate the beer by adding the CO2 from an outside source. There is no evidence that there is a discernible flavor difference.

Answer 56

Brewers can use wheat and other grains such as rye or oats to enhance the beer's head if they so chose. These grains contain lots of protein, adding a small amount of those grains to the mash will boost the final beer's head.

Answer 57

Original gravity, or OG, is a measurement of how much sugar and other solids are in your wort prior to fermentation. OG is a measurement of density, it is taken using a simple hydrometer. Nearly all the density in wort, beyond the typical density of water, is from malt sugars. FG, or Final Gravity, is the same measurement of density taken at the end of the fermentation process.

Answer 58

When tasting a beer, smell it immediately upon receiving it. The most volatile aromatics (like sulfur) are only present directly after the beer is poured. Get in there right away for some sniffs, but don't forget to check in on the aroma again later as the beer is warming up more, it will develop and new aromas come to the fore.

Answer 59

Your own aroma is neutral to you and resets your nose.

Answer 60

Body, carbonation, warmth, creaminess, astringency, and other palate sensations.

Answer 61

1) The grain bill of the recipe can include high protein adjunct grains. 2) Lower mash temps create more fermentable wort and therefore less body). 3) How attenuative was the yeast that fermented the beer? 4) Colder beer is perceived as crisper and having less body. 5) Astringency, bitterness, warming from alcohol, or high carbonation lowers the perception of creaminess.

Answer 62

Apparent attenuation is the drop in density between the OG and the FG of the wort during fermentation. Attenuation tells you the percentage of sugar the yeast has consumed. The measurement is referred to as "apparent" attenuation because it's not as exact as the expensive and time-consuming task of distilling the alcohol out of the solution to get an exact measurement.

Answer 63

Long breaths dry out your membranes and floods your receptors. The best approach is to close your eyes and take a few short quick sniffs. Try to match the aromas you smell to foods or other beers. Making aroma connections and linking them with memories is key to becoming an expert taster.

Answer 64

Mouthfeel is the body and other physical sensations from the beer.

Answer 65

The body of a beer is largely the result of dissolved solids such as proteins and sugars (that weren't attenuated by the yeast) and other compounds that remain in the beer.

Answer 66

Perceived bitterness is dependent not only on the IBU of the beer, but on how sweet the beer is, which is determined by how much residual sugar remains in the beer after fermentation has completed. IBU is a quantitative measurement for bitterness, but it doesn't tell you about the beer's balance without more information.

Answer 67

It translates into English as “storage,” but it has several meanings in the beer world. 1) Lagers are one of the two major genres of beer, the other being ale. 2) It’s a family of cool temp “bottom fermenting” yeast. 3) Lagering is the process of the cold storage of beer.

Answer 68

German and Czech noble hops are typically used. They are low alpha acid (not very bitter) but are highly aromatic. There are only four noble hop varieties. German Hallertauer is known for its herbal and minty aroma, while German Spalt and Tettnanger are noted for their similar but spicier aromas. Czech Saaz is described as “grassy,” one of the primary differences between a Czech and German Pils.

Answer 69

The German Pils is similar to the original Bohemian Pilsner but is drier, crisper, and hoppier due to the harder water found in Germany (contains sulfates), the use of a higher attenuation German strain of lager yeast, and slightly higher carbonation. Also, the Czech version uses the “grassier” Saaz hop.

Answer 70

This malty amber lager was invented in Vienna around 1840. It's a malt-balanced lager with a caramel and light toast malt character. It is typically made solely using Vienna or Munich base malt.

Answer 71

Associated with the city of Munich, in its modern form this is a slightly stronger take on the Vienna Lager style. these beers were originally brewed at the end of the brewing season in Springtime with the remaining hops and malt, left to lager in cool cellars during the Summer, and then were consumed in the Fall. They’re malt balanced, caramelly and toasty.

Answer 72

The long fermentation times and lagering period these beers go through allows the yeast to reabsorb many fermentation derived compounds, which they convert into cleaner smelling and tasting compounds. Lagering also allows sulfur and other compounds to settle out, resulting in a beer that’s “clean” and smooth.

Answer 73

A slight amount of sulfur and DMS is acceptable as byproducts of lager yeasts. You will often get a whiff of sulfur just after opening a lager, but sulfur is highly volatile and disappears quickly. A very mild vegetal/cooked corn DMS flavor is an acceptable characteristic in some lagers, though it is considered an off-flavor in most beer.

Answer 74

This is Munich's take on the Bohemian Pilsner. Munich’s Spaten Brewery created and first brewed this style in 1894. It is less bitter than the Pilsners, it's a showcase for pilsner malt. Grainy, slightly sweet, pilsner malt flavor and medium-low bitterness from noble hops

Answer 75

Darker German lagers range in color from gold-amber Vienna Lagers and Maibocks, to deep amber Dunkels, to copper-brown Bocks and Doppelbocks and Eisbocks, all the way to the very dark Schwarzbier (which is usually not quite black!).

Answer 76

Descended from ancient dark beers made in southern Germany, this was the first lager style and was first produced in the 1500s. Typically made with up to 100% Munich malt. It has a copper color and rich caramel flavor. Sometimes darker grains are used to darken the color and add minor roasty, nutty, or brown bread crust melanoidin character.

Answer 77

These are Germany's darkest lagers. Generally they are dark brown with ruby highlights. They feature a low level of dry, bittersweet, roasty coffee-like flavor. They should never taste burnt and do not have the strong levels of roast that a porter or stout does. They are quite smooth and have moderate hop bitterness.

Answer 78

This is a gold to amber lager at bock strength. Very full and rich from lots of pilsner malt, plus some melanoidin and toast from small amounts of Munich or Vienna malt. It has very little caramel character. This is essentially a Munich Helles brewed to bock size.

Answer 79

These German lagers have a huge and intensely rich malt character. They can be sweet and will have a definite alcohol presence. The alcohol should be smooth, rather than harsh and fusel. They’re deep copper to dark brown in color and feature rich melanoidins of toast, caramel, and dark fruit flavors.

Answer 80

Nothing, these are all names for the same style commonly referred to as Hefeweizen (“yeasty wheat beer”).

Answer 81

Hefeweizens were originally only allowed to be brewed by specially licensed brewers connected to the German royal family, as wheat was not in accordance with the Reinheitsgebot beer purity law. In 1872 Georg Schneider negotiated rights to brew a wheat beer, thus breaking the restriction. Schneider-Weisse is still made today.

Answer 82

Originated in Einbeck in southern Germany by the 1600s. They are associated with spring. Often, you'll see a goat on the label. This is a strong and rich copper lager made with copious amounts of Munich and Vienna malts. Heavily balanced toward the malt, features rich caramel and toast. Decoction mash and long boil traditional for developing melanoidins.

Answer 83

Created in 1629 by the Paulaner monks in Munich to sustain them during lent. They named it "Salvator." It is nicknamed "liquid bread." It is essentially an even stronger bock. It tends to be rich and have lots of caramel and melanoidin character (traditionally from a decoction mash).

Answer 84

These beers are malty and the flavor and aroma are dominated by smoke. They have very little hop presence. The base beer style is Märzen/Oktoberfest. Schlenkerla is the most famous modern example.

Answer 85

These are made with 50-70% wheat with the rest being pilsner malt. They have a unique yeast character of spicy fruity flavors not found in other beers. Yeast esters include banana and bubble gum. Yeast phenols include clove-like (4-vinyl guaiacol) aromas and flavors. Little or no hop aroma or flavor is common for these beers, German noble hops are used for bitterness. They are crisp and have a dry finish and high carbonation.

Answer 86

Kristal Weizen is the same as a hefeweizen, but without the cloudy yeast. They’re filtered and crystal clear. A Kristal Weizen may be perceived as having slightly less body due to the lack of yeast

Answer 87

Dunkelweizen is very similar to Hefeweizen but with some dark malt added, typically Munich or Vienna malt. The darker malt gives the dunkelweizen an amber color and adds caramel and bread crust character in the aroma and flavor.

Answer 88

This is a tart acidic beer. It’s very pale, dry, high carbonation, and has very low alcohol. In addition to the lactic sourness, it has a bready pilsner malt character and no hop flavor. In Germany it is often served with raspberry or woodruff syrup to mix into the beer for flavor and to balance out the tart acidity. It is fermented by both regular brewer's yeast and Lactobacillus for the lactic sourness.

Answer 89

This beer’s name refers to the older style of German beer making, which was done using ale yeast. This hybrid style is fermented with ale yeast and is then lagered for a clean yeast profile and crisp mouthfeel. Only a subtle fruity ester character from the ale yeast remains after lagering. They’re amber to deep copper in color and have an assertive noble hop bitterness that is well balanced with rich malt.

Answer 90

"Trappist" is an appellation and trademark won in a lawsuit filed by Chimay in the 1960s. Only breweries that fit a strict set of rules are allowed to use the Trappist designation. "Abbey" beers are similar in style but are brewed by secular breweries. Sometimes they are made under license from an Abbey, but often they're just breweries making "Abbey" styles that copy the Trappist styles.

Answer 91

Originally developed by Westmalle in the 1930s. Similar to Strong Belgian Goldens, but slightly darker and fuller bodied, with a more rounded malt flavor. They're highly carbonated, have a peppery spice and citrusy fruit yeast character, and a soft alcohol flavor supported by soft bready pilsner malt flavor. Very dry finish and light body due to the use of white sugar for up to 20% of the wort’s sugars.

Answer 92

This is a big strong version of a dunkelweizen, essentially it’s a dunkelweizen brewed to bock strength. It has the same fruit and spice character as the other German wheat beers but with deep malt flavors of caramel, melanoidins, dark fruit, and toast (not roasty). Aventinus was world's first, created in 1907 by Georg Schneider in response to the doppelbock.

Answer 93

Dusseldorf Alt and Kölsch. They’re “hybrid” beers that are fermented with ale yeast but then cold stored (lagered).

Answer 94

This hybrid style originated in Cologne (Köln), Germany. It is are fermented cool using ale yeast and is lagered for at least a month. They are very pale, dry, and crisp but can have a soft maltiness.

Answer 95

Achel (B), Chimay (B), Orval (B), La Trappe/Koningshoeven (NL), Rochefort (B), Westmalle (B), Westvleteren (B), St. Joseph’s Abbey (US), Stift Engelszell (AU), Tre Fontane (IT), Zundert (NL), Mont des Cats (FR)

Answer 96

These are deep red to copper in color, they're moderately strong, malt balanced but dry, very complex Belgian ales. They have rich malty sweetness (but a dry finish, never cloying), caramel, toast, never has roast or burnt flavors. The Belgian yeast provides dark raisin and prune fruit esters, spicy clove or pepper-like phenols, and soft spicy alcohol. Dark candi sugar provides a light body and dry finish. Created by Westmalle.

Answer 97

These big dark beers include several Trappist and Abbey versions. Most are unique in character to the specific brewery. Generally, these have a rich malty sweetness with bread, caramel, and toast. They typically feature significant yeast esters of dried fruit, raisin, plum, cherry, or fig. They can also have spicy peppery phenols. A soft spicy perfume alcohol is common.

Answer 98

These are carbonated lambics with fruit added. Cherry is added to make a Kriek, raspberry for a Framboise. Others include peach, apricot, and Muscat or merlot grapes. These are moderately sour and often highly acidic beers, barnyard characteristics may or may not be highly present.

Answer 99

These are complex sour ales from West Flanders. are aged for up to two years in oak barrels containing bacteria and yeast that sour the beer. The final beer is often blended with a fresher beer to get the right level of acidity, which can range from moderate to intensely acidic like a red wine. They are very dry and sometimes acetic.

Answer 100

Farmers in the French-Belgian border area brewed these during the cool season to last through summer. The modern version is a fairly recent invention. This style is dominated by it’s unique peppery yeast profile. They’re crisp and dry, made with pilsner malt, sometimes sugar, and are hoppier than most Belgian styles, some are even dry hopped. Some are acidic, a sour funk is optional for the style.

Answer 101

These are refreshing, crisp, pale, and hazy wheat ales. They’re lightly sweet and often have a tart citrus fruitiness and crisp finish. They have a bready wheat malt flavor, no hop flavor, and a mix of spice character from spices including coriander, pepper-like grains of paradise, and Curaçao orange peel. Usually 50% unmalted wheat and 50% pilsner malt.

Answer 102

These spontaneously fermented sour ales originate from ancient farmhouse brewing traditions of the Senne Valley around Brussels. They are made from 30- 40% unmalted wheat, pilsner malt, and aged hops that have little aroma or flavor remaining. They are traditionally served nearly uncarbonated. You will typically only find these on tap in the Brussels area.

Answer 103

Pronounced (goes-ah). This is a blend of one, two, and three year old lambics. The youngest lambic still contains fermentable sugars which carbonates the beer as those sugars are consumed as the beer bottle conditions. Older lambics in the blend have developed the wild barnyard Brettanomyces flavors synonymous with the Senne Valley microbiota. These possesses a sharp sour and fruity aroma and are highly carbonated.

Answer 104

These are complex sour ales that originated from East Flanders. They were originally brewed as a provision beer that developed some sourness. These are typically aged in steel. They’re dark red to brown in color. They feature a dark malty fruitiness and in some cases a caramel, toffee, or even chocolate character. The fruit character generally comes from the malt and may include flavors such as raisin, plum, fig, and dates.

Answer 105

This beer’s name means "beer that's been stored or lagered." They come in a range of colors from pale to amber to brown. It is a malt-focused style with a clean yeast character considering its artisanal farmhouse French origins. It has a unique mushroom-like "cellar character” from indigenous bacteria and mold.

Answer 106

These are strong ales of gold color and a high level of carbonation. They are cleaner in yeast character than most Belgian ales, featuring only subtle spicy phenols. They also have a sweet bready pilsner malt flavor. Well-balanced, slightly malty sweetness, and a very dry finish thanks to highly attenuative yeast and plain sugar. They are like a cleaner, sweeter, and weaker version of a Strong Golden or Tripel.

Answer 107

The brown porter was the first industrialized beer. Popular with the London working class. Brown porters were originally made with “brown malt” in the 1700s, but were later replaced by a porter made with black patent in the early 1800s, which was later largely replaced in popularity by stout. Dark beers became much less popular in the mid-1800s with the rise of pale ales from the Burton area of England.

Answer 108

This British style is a dry and well balanced brown ale with a nutty character, rather than caramel. They’re amber to reddish brown in color, have a little malt sweetness and a dry finish. The malt may have a nutty, toasted, biscuity, or toffee-like character, it will be balanced very evenly with the hop bitterness. Some fruity yeast esters and a low level of diacetyl is acceptable.

Answer 109

This is a hoppy, moderately strong British pale ale. Often brewed with just pale malt and sometimes sugar, they're generally paler in color and have less caramel and malt characteristics than a British ESB. The hop flavor and aroma will be greater than in an ESB. Typical English hops are used, such as East Kent Goldings, for a floral, earthy, fruity, and grassy character. Finish dry with a lingering bitterness.

Answer 110

Ordinary/Standard Bitter, Special Bitter, and Extra Special Bitter (ESB). They gain complexity, flavor, and ABV as they get stronger. Bitters can have a malty backbone, but the balance is to the bittering hop addition. Moderate fruity esters from the yeast and a caramel malt flavor are typical of the style. Bitters feature low levels of typical English hop flavors – earthy, grassy, or floral.

Answer 111

These are similar to Tripels but cleaner, simpler, lighter, and drier than their Trappist/Abby cousin. It's yellow-gold in color and features soft bready pilsner malt, fruity esters of pear, apple, and citrus, spicy peppery phenols, and perfumey alcohol. It can have a moderate to high level of hop bitterness. Very high carbonation. Made with up to 20% white sugar, very light and pale.

Answer 112

This British style is light to dark brown in color, often with ruby highlights. They are malt-balanced beers that may have a mild level of roastiness, and often feature chocolate character with caramel, nutty, and toffee flavors. They do not have burnt roast black patent malt character. They have low levels of English hop flavor and hop bitterness to balance

Answer 113

These are low ABV, malt balanced beers similar to low gravity brown porters. This is not a tightly defined style, there is room for interpretation, except that it is generally malt balanced and copper to brown in color. They usually only have enough hop bitterness to provide some balance. Its name originally meant that a beer was fresh rather than aged and soured.

Answer 114

Beer made with British strains of yeast often feature low levels of diacetyl (buttery) because the yeast is highly flocculent, meaning that it readily clumps together and falls out of solutions, sometimes before fully cleaning up all the diacetyl.

Answer 115

British yeasts tends to be quite fruity compared to cleaner American ale strains. British beers are typically not highly carbonated. British hops typically have an earthy, grassy, or floral aroma and flavor. Some famed aromatic British hops include Fuggles, East Kent Goldings, and Goldings. British brewers often use adjuncts (sources of sugar other than malted grains) in their beers.

Answer 116

These are easy drinking pale beers with a slight Belgian twist, good balance is important to the style. They’re amber to copper in color, have a sweet toasty biscuity malt aroma, and are usually moderately fruity and sometimes are very lightly peppery. They generally have little to no hop flavor, though drier versions can have more hop bitterness. German noble or British hops are appropriate.

Answer 117

These are more substantial, darker, and more roasty than brown porters. The milder version is often British in character (sweeter, fruitier, less hoppy) while the American version is often quite aggressive (intense roastiness, no fruitiness, very hoppy). They usually feature lightly burnt black patent malt and chocolate or coffee flavors. They can be quite highly hopped. Often have a dry finish.

Answer 118

The body of this beer is often intensified and made richer by the use of lactose, or milk sugar, hence the name. Lactose is not fermentable by regular brewer's yeast, so it serves to provide a rich mouthfeel and to give the impression of a sweeter beer. They’re very dark brown or black in color. Malt flavors are dominated by roasty dark malt, it can taste like sweetened espresso.

Answer 119

This is a strong British ale with a sweet malt balance. It's bigger than a brown porter but not as big as a barleywine. Usually has a rich malt character that is caramelly and nutty. As with all British yeast strain fermented beers, it can have fruity esters, which in this beer may be like dried fruit. Often aged with Brettanomyces to achieve slight tart lactic and earthy flavors.

Answer 120

The 60, 70, and 80 Shilling (or /-) beers. They differ mainly in strength. They’re amber to dark copper in color. They are malty but have a dry grainy finish due to the use just enough unmalted roasted barley to give it that character. Kettle caramelization during the boiling process is thought to be important for achieving the color and flavor of Scottish Ales.

Answer 121

These are very dark, roasty, bitter, and creamy ales. They include unmalted roasted barley in the recipe, providing an acidic coffee flavor and a tan head. They can also have a touch of acidic sourness, a nod to the tradition of blending aged “stale” porter into fresh batches to add complexity. Malt balanced, have bittersweet, chocolate, and coffee flavors. There is usually no hop or yeast flavor.

Answer 122

These originate from the English Brown Porter style but have been influenced by the Russian Imperial Stout style. They are essentially very big Brown Porters with a touch of Schwarzbier-like smooth roastiness. Complex malt profile with caramel, nuttiness, toast, toffee, and licorice. The modern version is typically fermented with a lager yeast or can be cold fermented with an ale yeast.

Answer 123

This style was originally created in England with a high gravity and hopping level for export to Russia and the Baltic countries. A big and intense dark ale. British versions tend to be milder and more complex, American versions are often bigger and more intense in their burnt character. Always has a roasty, bittersweet, and burnt malt profile.

Answer 124

This is the richest strongest English Ale and is commonly associated with and released by breweries in winter. This beer is all about complex malt character, but without any burnt roastiness. English versions are typically richer and have much less hop bitterness than the American style.

Answer 125

This is the equivalent of a 120 Shilling. These are very rich malty beers that can be quite sweet. They're fermented cool so the yeast character is clean. In combination with the low hopping rate, malt plays the lead role. They are copper to dark brown with ruby highlights. Kettle caramelization is important to the flavor development.

Answer 126

This is the export or tropical version of the Dry Stout or Sweet Stout. It was originally brewed for export to settlers in English colonies, often in the tropics, they had to be strong enough to make the trip intact (or to be sold as a luxury beer at home). They are black roasty ales, but the “export” version tends to be much roastier while the “tropical” version is sweeter.

Answer 127

This is an Irish malt-balanced beer with a sweet body and a roasty dry finish. They're amber or deep red in color and have a caramel malt character as well as graininess, toffee, and touch of roast to dry it out. Hops are used only to provide balance. Should not be fruity.

Answer 128

Light, Standard, and Premium. The difference is strength and amount of adjuncts used. Light, refreshing, thirst quenching, high carbonation. Light and Standard versions up to 40% corn or rice adjuncts for added lightness of body and flavor. The Premium version uses up to 25% adjuncts. These are mass produced lagers, by far the best selling beers in the world, it is a truly international style.

Answer 129

This was American ale brewers' attempt to make an ale to compete with the American lager styles. They’re very clean, pale, and light bodied. Some are even made with lager yeast or a blend of ale and lager yeasts and some versions are cold aged. Low levels of hop and malt flavor, even balance. A sweet corn-like flavor from corn adjuncts.

Answer 130

This American beer is very similar to German Hefeweizen but with a clean yeast profile and higher hopping. Usually well balanced, leaning slightly to the sweet malt. The hops are typically citrusy or floral. The malt has a bready wheat flavor. These beers are typically hazy and have a big head, like the German version.

Answer 131

The American version of the British Pale Ale or ESB. Typically features hop flavor and aroma of citrusy NW US hop varieties that come from adding hops late in the boil and from dry hopping. Supportive malt is an important element and can be substantial, but it is balanced to the hops. Clean yeast profile.

Answer 132

American versions of European styles typically have a cleaner yeast character and more hop bitterness, aroma, and flavor. Typical US ale yeast is very neutral, not the characterful fruity British yeast or estery and phenolic Belgian strains. Typical American hop varietals tend to be citrusy, piney, and resiny (like marijuana), though there are many American varietals with different characteristics.

Answer 133

The modern American lager styles originate with the "Classic American Pilsner" style. This was a pre-prohibition American lager created by German immigrants who used native American ingredients to recreate German Pils. Classic American Pils was slightly darker and fuller than today's American lagers, they were made with six-row barley, up to 30% maize, and native American hop varietals such as Cluster (not the citrusy hops common today).

Answer 134

One of the most narrowly defined styles, it’s based on a single surviving example. They’re mildly fruity amber beers with some toasty, caramel malt flavor. They feature the woody, minty aromas and flavors of the Northern Brewer hop varietal. It is a hybrid beer style fermented with a lager yeast at a warmer temperature usually used with ale yeast.

Answer 135

This American ale is light bodied, malt balanced, and pale in color. They are typically all malt but can include up to 25% adjuncts to lighten the body. It is a hybrid beer style, some versions are made with lager yeast or with an ale yeast and then lagered.

Answer 136

Typically has a big hop character similar to an American Pale. A citrusy NW style hop character is common. The malt flavors are more prominent than in an APA. This tends to be fuller, sweeter, and have more caramel flavor from the use of caramel malts. As with most American ales, the yeast character should be clean.

Answer 137

A strong, bitter, and hoppy American ale. Gold to copper in color. They have big hop flavor and aroma of American hops from middle and late additions and dry hopping. The hops are often citrusy or piney, fruity, dank, or resinous. They have a high level of bittering hops with just enough malt backbone and body to support the balance.

Answer 138

This is a medium strength, hoppy, brown beer. It's similar to the American Pale and Amber, but has more of a malt focus. The same citrusy hop character of the other common American styles, but also has a strong malt character of caramel, toast, and sometimes chocolate.

Answer 139

This is essentially a slightly roastier Sweet Stout made with an adjunct other than lactic sugars. Sweet stout is a British style, this is an Americanized version. This adjunct added is protein rich and lends a silky smooth mouthfeel, a big long lasting head, and a nutty earthy flavor to the beer.

Answer 140

This is not a BJCP category, but American craft brewers predictably brew versions that are bigger, bolder, and hoppier than the British version of this huge dark roasty style. Americans also use a variety of additional processes such as wood aging for this style.

Answer 141

Many adjunct grains used raw need to be separately gelatinized prior to being added to the mash. Gelatinizing the grains is like making hot cereal. The grain is swelled in hot water, which makes the starch in the grain accessible to enzymes in the mash that break them down into fermentable sugars.

Answer 142

A very strong and extremely hoppy American ale. They feature huge hop character. The bitter balance, high attenuation, and low level of malt body makes them very drinkable despite their high gravity. Easily confused with American Barleywines by taste, but lacks the malt body and malt complexity.

Answer 143

This is a hoppy, bitter, and very roasty black American ale. They feature big roasty malt flavors of coffee, burnt coffee grounds, and bittersweet chocolate, but these shouldn't be overly harsh. They’re bitter from high hopping and have citrusy or resiny American hop character. They finish dry with a lingering burnt character.

Answer 144

Like most American versions of a British style, this big American ale is hoppier than the British Barleywine. They're otherwise similar. Look for the typical piney and citrusy American hop characteristics and a high level of bitterness in addition to a very deep and complex malt profile, moderate fruity esters, and spicy perfumey alcohol.

Answer 145

Corn and rice serve to lighten the body of a beer by adding lots of sugar, but little else. They are commonly used in industrial light lagers. Rye provides lots of spicy flavor and proteins that give the beer body and extra head. Oats provide a smooth nutty flavor and proteins that give the beer more viscosity and head. Wheat adds a bready flavor and extra protein for body and head.

Answer 146

Peat smoked malt is sometimes used to make Scottish style beers. It adds an earthy phenolic note. Note this is not appropriate as more than a very minor note for those styles. The Scots did not traditionally use peat smoked malt to make those beers, any peat character came from the yeast or from the water passing through peaty soil.

Answer 147

Sugars lighten the body of beer because they are nearly 100% fermentable and do not add unfermentable proteins or starches to the beer. White sugars don't add flavor, but many of the other darker sugars (maple syrup, agave syrup, molasses, treacle) will provide their own unique flavorings to the beer.

Answer 148

There are many species of Brett, they can give beer very different qualities. Some of the characteristics associated with Brett include acetic tartness (if it has access to oxygen, i.e. aerobic fermentation rather than anaerobic fermentation), cherry pie flavor and earthy "barnyard" and "horse blanket" aromas. These beers are not always tart or sour.

Answer 149

The orthonasal system smells aromas you sniff through your nose, while the retronasal system smells aromas in the back of your mouth, throat, and the space between the mouth and nose. The retronasal system experiences aromas more as taste than as smell.

Answer 150

Sweet, salty, bitter, umami (glutamate), sour.

Answer 151

Attenuation level of the beer/body, carbonation, temperature, astringency, creaminess, and alcoholic warming.

Answer 152

Acetobacter, Pediococcus, Enterobacter, and Lactobacillus. Lacto and Pedio typically provide a lactic tartness to the beer as well as some fruity aromas and flavors. Enterobacter is bilious (vomit-like). Acetobacter oxidizes alcohol into acetic acid, i.e. vinegar.

Answer 153

Wood contributes woody or oaky flavor (oak is common for barrels), vanilla (from vanillins in wood), caramel, butterscotch, toasted bread or almonds (if the barrel was toasted), coffee, chocolate, cocoa (from charred wood), and flavors from any wine or liquor that was stored in it. Barrels are also used to age beer with souring organisms.

Answer 154

The gustatory system.

Answer 155

Mouthfeel is the physical sensation of the beer. A major driver of mouthfeel is attenuation level, how much sugar did the yeast ferment vs. leave in the beer. Well attenuated beer is experienced as crisp and dry. Less attenuated beers are fuller, sweeter, and richer. The more residual sugar, proteins, and other compounds in the beer, the more full-bodied.

Answer 156

Short quick sniffs are most effective for sensing aroma. Long inhalations dry out your mucus membranes and interfere with aroma sensors. Smelling yourself will reset tired aroma sensors.

Answer 157

Uncooked flour and bread dough. | Very pale beers are often made solely with very lightly kilned “base malts” such as pilsner malt.

Answer 158

Bread crust, biscuity, and graham cracker-like. These are made with either a darker base malt such as Vienna or Munich or with one of the paler base malts along with an addition of specialty malt that is more highly colored.

Answer 159

Nutty, toffee, chocolaty, and dark or dried fruit. Brown beers are made via the addition of dark roasted specialty malts or grains that give them loads of deep color and flavors and aromas of toffee, chocolate (milk or dark), or dried fruit.

Answer 160

The substances in hops that add the majority of bitterness to beer are Alpha Acids. They are not soluble in water under normal conditions, but are isomerized by boiling and become soluble in the sweet wort adding bitterness. Alpha Acid levels in hops range from 2-20% of the weight of the hop.

Answer 161

Essential oils are the most aromatic components in hops. They are very volatile (that’s why we can smell them). Therefore, the longer you boil the hops the more of the aromatic and volatile essential oils you will drive off.

Answer 162

White bread, wheat bread, and cracker-like. Pale malt is used as the base malt for many of the world’s pale ales, especially those from England and the US. It is kilned just enough to have the aroma and flavor of baked bread rather than unbaked dough.

Answer 163

Toast, caramel, and piecrust-like. Deeply amber beer may be made with purely Munich base malt (the darkest base malt), but in most cases amber beers are made with a light base malt and smaller amounts of dark specialty malt.

Answer 164

Roasty, burnt, espresso, and coffee-like. Black beers are always made with plenty of dark roasted specialty malts or grains.

Answer 165

Beta Acids in hops provide bitterness, but less so than Alpha Acids. Beta Acids do not isomerize in the boiling wort, rather they break down slowly over time during fermentation and storage adding low levels of bitterness to beer.

Answer 166

The Alpha Acids, Beta Acids, and other aromatic oils and bitter resins are found in waxy globules of Lupulin inside the hop cone.

Answer 167

Alpha and Beta Acids possess anti-bacterial properties and prevent or retard contamination from common bacterial agents such as Pediococcus and Lactobacillus.

Answer 168

Yakima Valley, WA

Answer 169

English hops are typically described as herbal, woody, and earthy.

Answer 170

Some famous English aroma hop varietals include East Kent Goldings, Fuggles, and Northern Brewer. These are commonly used native British beer styles.

Answer 171

They are the common hops used for continental lager styles and for many Belgian ales.

Answer 172

Prior to using hops as a bittering agent in beer, brewers used a mix of bitter herbs, plants, and spices as the balancing agent. That mixture was called “gruit.” It’s sale was controlled by local authorities as a way to tax brewers. Today, unhopped beers are called Gruits

Answer 173

Common American hops include Cascade, Chinook, and Columbus. Newer US varieties include Amarillo, Simcoe, and Glacier.

Answer 174

US hop varieties are known for their citrusy (especially grapefruit), piney, and resiny (like cannabis) characteristics.

Answer 175

There are four hop varietals from this region that are referred to as “Noble Hops” – Saaz, Hallertuer, Spalt, and Tettnanger. They are known for their lowbitterness and high levels of aroma often described as floral, perfumey, peppery, minty, and woody.

Answer 176

Ethanol and CO2.

Answer 177

Ale yeast is Saccharomyces cerevisiae, it likes to ferment at over 55° F, and is "top fermenting." Ale yeasts tend to produce lots of fruity esters and in some cases also spicy phenols.

Answer 178

Saison yeast is Saccharomyces cerevisiae, regular ale yeast, but it likes to ferment hot and is a low ester, high phenol yeast that gives Saison its spicy, black pepper phenol character.

Answer 179

Brett will metabolize longer chain sugars that regular brewer’s yeast cannot. When Brett is added to a beer after primary fermentation is complete, the Brett will slowly ferment the remaining sugar, ultimately making the beer very dry. This aging process can take many months or even years and is often done in wood barrels.

Answer 180

Hydrogen sulfide is the classic rotten egg sulfur smell and flavor. It is detectable by humans at very low levels. A very low aroma of hydrogen sulfide is acceptable for lagers (especially when first opened) but generally is considered an off-flavor if detectable at any level in an ale. Stressed yeast produce sulfur.

Answer 181

Acetaldehyde is an aroma, not a flavor. It is described as green apple, apple skins, and green leaves. Acetaldehyde is never appropriate in beer. When acetaldehyde remains in a beer it's a "green beer" that is either too young or in which the yeast was not allowed to finish cleaning up the beer.

Answer 182

Lager yeast is Saccharomyces pastorianus, it prefers lower fermentation temperatures of 40-45° F and is considered "bottom fermenting." They create a very “clean” beer and allow the malt and hops to play the central role in the beer’s flavor profile.

Answer 183

Bavarian Weissbier uses special ale yeast called Torulaspora delbrueckii. These strains produce clove-like phenols and the banana and bubble gum esters that typify the German wheat ales styles.

Answer 184

Diacetyl is a buttery aroma and flavor. At high levels it can lend a slick mouthfeel to beer. Diacetyl is typically described as similar to movie theater popcorn butter, in larger amounts it can be like butterscotch.

Answer 185

Diacetyl leaks out of yeast cells during fermentation, typically the yeast reabsorb it during the "secondary fermentation" stage and process it into flavorless compounds. Sometimes the elimination of diacetyl will not take place if the yeast are stressed or if the temperature drops, causing the yeast to stop working. Infectious organisms also produce diacetyl.

Answer 186

These are all phenols. Some yeast strains produce more than others. Band aid is never an acceptable one, but clove and spice are features of certain beer styles (but unacceptable in others).

Answer 187

4-Vinyl Guaiacol is a phenol that smells and tastes like clove. It is common in German Weizen beers and some Belgian beers.

Answer 188

Acetic acid (vinegar) and diacetyl (buttery).

Answer 189

Trans-2 Nonenal is both an aroma and a flavor. It comes across as papery, stale, or like wet cardboard. It is never appropriate, it is the sign of a stale oxidized beer.

Answer 190

Mercaptan is an aroma that smells like a skunk’s spray. It happens to beer that is “light struck” by sunlight or indoor lighting. It is common to beer sold in green bottles. To some people it smells rubbery.

Answer 191

Brown bottles are good, but not perfect, protection for the beer. Clear, blue, and green bottles offer very little protection from skunking. Miller and possibly a few other industrial brewers modify their hop bittering compounds in labs to keep it from skunking in their clear and green bottles. Kegs and cans are great protection.

Answer 192

Brettanomyces or wild yeast or bacteria such as Pediococcus, Lactobacillus, or Acetobacter can create diacetyl, bad phenols, vinegary acetic acid, and tartlactic acid in beer. They can get into the beer at the brewery or in draft systems.

Answer 193

Common flavors of oxidation range from honey (2,3-pentanedione), to papery, stale, or like wet cardboard (Trans-2 Nonenal). In a pale beer the Trans-2 Nonenol created by oxidation can lend the beer a waxy or lipstick like flavor. In dark high alcohol beer low levels of oxidation can be experienced as a pleasant sherry-like character.

Answer 194

The oxidation process is accelerated if beer is stored at high temperatures – oxidation and heat are enemies of fresh beer.

Answer 195

Skunkiness is formed by a reaction of hop isohumulone compounds with high-energy light wavelengths such as UV light. Those hop compounds turn into the compound that skunks spray. This can happen in just seconds. Sunlight and fluorescent lights in coolers can cause skunking.

Answer 196

Autolysis is a soy sauce-like/umami flavor and aroma created as dying yeast consumes each other for food. As cell walls break they pour lipids and amino acids into the beer. This typically occurs in beer packaged with yeast that has aged. Generally an off-flavor, but a small amount of umami in strong aged beers can be pleasant.

Answer 197

Isovaleric acid is an aroma. It smells like stinky cheese or feet. It results from the improper storage of hops or use of old hops to make beer. It is never appropriate.

Answer 198

DMS is a sulfur compound. It has the flavor and aroma of cooked corn, creamed corn, or cooked vegetables. In dark beers DMS can taste like tomato juice.

Answer 199

DMS is extremely volatile and boils out of the wort if there is a good rolling boil and the brewer leaves the lid off the kettle. The brewer should also cool the wort rapidly to ensure very little DMS forms in the beer between the end of the boil and when the wort is cooled.

Answer 200

If the DMS sulfur character is very strong and cabbage like, it may be the result of contamination rather than the heating of precursor chemicals in malt.

Answer 201

Tannins are astringent polyphenols contained in the husks of malt. If the brewer used improper milling (over milling) or mashing (too hot) processes they can leech tannins from the grain husk into the beer. Astringency can also result from over hopping or from spoilage organisms.

Answer 202

Hydrogen sulfide (H2S) is the aroma of sulfuric rotten eggs. Sulfur is a typical byproduct of fermentation, but it is volatile so most is blown off with the carbon dioxide emitted during fermentation. An occasional whiff of sulfur when first opening a lager is acceptable, but it is always a flaw in an ale.

Answer 203

DMS is created when a precursor chemical, SMM (S-Methyl Methionine), which comes from malt, is heated. SMM turns into DMS in hot wort.

Answer 204

SMM comes from malt. The lighter the kilning/roast, the more SMM remains in it. Pilsner malt is the lightest malt and therefore is a common cause of DMS off-flavor. When making beers that are largely pilsner malt, brewers can ensure they steam off the majority of DMS by during an extra long boil.

Answer 205

The apple acetaldehyde aroma and flavor of "green beer" comes from the brewer not giving the yeast enough time to complete fermentation and condition the beer. Yeast always create acetaldehyde during fermentation, if allowed time to clean the beer up at the end of fermentation they reabsorb and process the acetaldehyde out of the beer.

Answer 206

Astringency is a drying mouthfeel sensation on the palate, like you experience from overly steeped tea ortannic red wine. Astringency is a mouthfeel, not a flavor or aroma.

Answer 207

1) Barley has lots of starch that can be easily converted into sugars the yeast can ferment. 2) It has lots of enzymes that convert those starches merely by the addition of hot water. 3) The husk material makes for a great filter bed during mashing. 4) The dextrin and proteins in barley give beer body and the ability to form a good head.

Answer 208

Some of the more famous varietals include Britain’s Maris Otter and Halcyon, America’s Klages and Harrington, and Czech’s Hana.

Answer 209

“Green malt” is kilned, stewed, or roasted to whatever color level the maltster desires. This: 1) halts the germination process, 2) dries the malt, and 3) adds color by producing melanoidins in the malt via the Maillard process (not the same as caramelization, which concerns sugar).

Answer 210

Pilsner base malt is the lightest at about 2L, while roasted malts like Black Patent can reach over 500L.

Answer 211

Kilning is simply applying heat to the malt while providing some ventilation to allow the malt to dry out. The major adjustments the maltster can make during kilning to get different malts are time, temperature, and ventilation. Depending on those factors, the malt will either remain extremely pale or will gain color and flavor via the Maillard process

Answer 212

There are 2-row and 6-row barley varieties, their kernels are arranged differently on the stalk. 6-row barley is native to North America. 2-row barley has larger kernels that contain more carbohydrates and provide a fuller maltier flavor. 6-row contains more proteins and enzymes and produces a grainier flavor.

Answer 213

1) Dried barley is soaked in water until the germination process begins, activating the enzymes in the kernel. 2) The moist malt is allowed to sprout. Rootlets and ashot called an acrospire come out of the kernel. When the acrospire grows to the length of the kernel, the maltis “fully modified.” 3) The “green malt” is kilned, stewed, or roasted.

Answer 214

In the US the color of malt is measured by Degrees Lovibond (°L) or SRM (Standard Reference Method). These are the same number. In Europe they use the EBC (European Brewery Convention), which is Lovibond multiplied by two.

Answer 215

Base malts are the primary malt used in the recipe. These are usually lightly kilned and contain enzymes for converting remaining starches in the mash. Specialty malts may or may not be deeply colored andmay or may not have any enzymes left depending onhow they were cooked. They are typically used in small quantities in addition to base malt to add flavor and color to the beer

Answer 216

All the common base malts are kilned. Base malts are light colored malts that contain the enzymatic diastatic power necessary to convert the irremaining starches into fermentable sugars during the mash. Base malt makes up the bulk of every beer recipe. They range in color from about 1.5L for pilsner malt to about 10L for Munich malt.

Answer 217

Pilsner malt is the palest base malt at 1.5-2L. It is typically used to make pale lagers and other European beers such as Belgian styles.

Answer 218

Vienna malt is a German base malt used to make amber beers like Vienna Lager. It’s typically about 4L. Munich malt is a German base malt. It is the darkest base malt and will make a deep amber beer that's caramelly with hints of toast, like Oktoberfest. It is similar to Vienna malt but darker at 7-10L. The darkest versions of Munich malt can be 20L+.

Answer 219

Stewed malt is kilned at about 150°F (a typical mashing temperature) in an extremely moist environment, which results in it being stewed. Its enzymes are activated and convert the starches in the kernel into fermentable sugars. The result is that stewed malts such as crystal and caramel malt have a crunchy bit of sugar in the middle.

Answer 220

Roasted malts are put in a drum or barrel roaster and heated to create lots of dark color and roasty flavor. Roasted malts range from Chocolate malt on the low end to Roasted Barley on the high end and range from 200-650L. They are all black in color. These malts often add a chocolate, coffee, or even acidic burnt flavor and aroma to beer.

Answer 221

In 1817 English inventor Daniel Wheeler patented a new drum roaster that could make very dark roasted malt without burning it. Brewers quickly realized that they could use light base malt with more diastatic power and just a small amount of dark roasted specialty malt for the roasty color, flavor, and aroma they desired. It was more efficient and cost effective than using all brown malt to make the popular porter style.

Answer 222

Pale malt is a pale base malt, usually about 2L. It is typically used for ales and is the most common basemalt. Maris Otter is a barley varietal used as a basemalt for most British ales. It’s similar to pale malt, but has a richer malt profile.

Answer 223

Kilned specialty malts range in color from 1.5 to 200L and include Aromatic malt (10-20L, dark lagers), Melanoidin malt (20-35L dark lagers, ambers, Scottish styles), Biscuit malt (20L nutty, biscuity, British ales), Brown malt (60-70L, brown porters), all the way to Pale Chocolate (200-250L, stouts, porters) at the high end. Victory malt lends a nutty biscuity flavor and amber color (30L, ambers).

Answer 224

Crystal and caramel malt is available in a range ofcolors from 10L to over 100L. Lighter versions give beer a sweet caramel flavor, darker versions provide adried fruit character of raisin, fig, and plum. They also add body to a beer. Commonly used in amber ales.

Answer 225

Chocolate malt is a dark roasted malt typically over 350L. It provides a bittersweet chocolate and coffee character. Black patent malt is the darkest malt at 500L+. It lends a highly roasty burnt, acrid, ashy, dry character to beer. Roasted barley is in the same color range of these roasted malts but it is not malted before being roasted. It gives stouts their dry acidic roastiness, color, and tan-brown head.

Answer 226

“Adjuncts” are any source of sugar used to make beerthat isn't malted barley (they generally have starch, but no enzymes of their own to convert that starch). Adjuncts include unmalted wheat, rye, corn, rice, oreven plain sugar. Some styles require them, including oatmeal stouts, and some rye and wheat beers.

Answer 227

Humulus lupulus. Hops have been cultivated since at least 736 AD, they began to be used in beer around 1000 AD and began to threaten the use of gruit (a mix of bitter herbs and spices) as the primary bittering agent in beer in the 1400s. They were the main bittering agent in all beer by 1600.

Answer 228

Japan makes the famed Sorachi Ace varietal, described as lemony and bubblegum like. China is the third largest hop grower in the world, but there is little available information on their varieties.

Answer 229

Washington state's Yakima Valley is the US's primary hop growing area. Oregon's Willamette Valley is a major hop growing area. Western Canyon County in Idaho is a major hop growing area.

Answer 230

Typically, when someone says “wild yeast” they are talking about varieties of Brettanomyces yeast, however, there are wild non-brewing strains of Saccharomyces as well. When wild Saccharomyces strains ferment beer the common result is that it will cause infection type off-flavors and excessive attenuation.

Answer 231

Pediococcus is bacteria that produce copious amounts of tart lactic acid and buttery diacetyl. It is a spoilage organism in beer, except in sour styles. It is almost exclusively used in combination with Brett, which can clean up the diacetyl and break down any bacterial “ropiness” that the Pedio causes in the beer.

Answer 232

Germany (Spalt, Tettnanger, and Hallertau), Czech Republic (Saaz), Belgium (in Poperinge), Slovenia (Styrian Goldings), Poland (Styrian Goldings), France (in Kochersberg and in northern Alsace).

Answer 233

Australia and New Zealand have recently made an impact in craft beer by exporting hops to the US. Their hops are often described as having tropical fruit characteristics. Nelson Sauvin is the most famous and is described as having the character of passion fruit. Others include Galaxy, Moteuka, and Pacific Gem.

Answer 234

Hops added before the final 30 minutes of the boil are primarily for bittering the beer. Hops added between the final 30 to 15 minutes of the boil are considered flavor hops but may lend some aroma and low levels of bitterness. Hops added during the final 15 minutes up to “flame out” are primarily for aroma.

Answer 235

Ale yeast strains that possess the POF+ gene mutation produce spicy phenols often described as clove, nutmeg, or white pepper. Weizen, Saison, and some Belgian strains are POF+.

Answer 236

Lactobacillus is bacteria that produce tart lactic acid. It’s a spoilage organism in any beer other than a sour. Pedio and Lacto are both used to ferment yogurt, which has lots of lactic sourness.

Answer 237

Acetobacter is bacteria that produce harsh vinegary acetic acid. This is a spoilage organism in all beers and at high levels is not acceptable even in sour beers. Acetic acid is essentially vinegar. Acetobacter works by oxidizing alcohol into vinegar. To limit its effect it’s important to keep the beer away from exposure to oxygen.

Answer 238

Brettanomyces are slow growing "wild" yeast used to ferment lambic, gueuze, American sours, and some saisons and old ales. It is typically very fruity but also produces interesting barnyard or horse blanket phenol character. Brett can metabolize longer chain sugars than regular brewer’s yeast, hence beer fermented with Brett tends to be very dry.

Answer 239

The water cycle is the basic process by which we get all the water we use - water evaporates and falls back to earth as rain, where it may run off into a lake or ocean or may move through the ground as groundwater. As the water moves through or on the surface of the ground it dissolves ions into itself and carries them along.

Answer 240

Limestone, a common bedrock material, is composed mainly of calcium carbonate. Water dissolves some into solution, making the water slightly alkaline. This is hard carbonate water and tastes chalky. Calcium carbonate gives hop bitterness an unpleasant astringency and requires using acidic dark malts in the mash is to bring the mash pH down, so brewers here gravitated towards making dark lagers (Dunkels).

Answer 241

Soft water has very few mineral ions in it. The Czech town of Plzen has extremely soft water. It worked perfectly for making their famous soft round pale Pilsner lager.

Answer 242

Enterobacter is bacteria such as E. coli that plays a minor but important role in creating the extremely funky bilious flavors of lambic and gueuze. It is a spoilage organism for any other style.

Answer 243

Public utilities typically add chloramine to drinking water to keep bacteria from growing in it. If a brewer mashes grain with chlorinated water, they will often end up with chlorophenols in the beer, which have a nasty medicinal and plastic phenol flavor. Water used by breweries need to have the chlorine or chloramine filtered out by a charcoal filter or a Reverse Osmosis filter.

Answer 244

Yeast needs minerals for health, especially zinc, which is commonly added to the wort by brewers. If there is a lack of certain ions yeast may become stressed and produce off flavors or fail to fully complete fermentation.

Answer 245

Limestone, a common bedrock material, is composedmainly of calcium carbonate. Water dissolves some into solution, making the water slightly alkaline. This is hard carbonate water and tastes chalky. Calcium carbonate gives hop bitterness an unpleasant astringency and requires using acidic dark malts in the mash is to bring the mash pH down, so brewers here gravitated towards making dark ales (stouts).

Answer 246

Gypsum, or calcium sulfate, is found in high concentrations in the water in Burton-on-Trent in England. It is perfect for brewing what was in the early 1800s, a new crisp, dry, and hoppy pale ale. Gypsum can give water an aroma like plaster-drywall.

Answer 247

Milling the malt crushes the grain, exposing the grain's starchy endosperm and enzymes to the hot water. During milling, the malt husks also come off the grains and serve as a filter bed for the mash liquid to run through at the end of the mash.

Answer 248

A cereal mash of adjuncts gelatinizes them prior to the regular mash. Single infusion mash is the simple common way, a 60 minute mash at a set temperature. Step Mash is where the temp is raised in steps to activate separate enzymes. Decoction mash is one of the most complex types of multi-step mashing for big melanoidan production by removing and boiling portions of the mash.

Answer 249

Sparging is the process of slowly adding 170°F water to the top of the mash with sprayers and running it through the mash to rinse all the remaining sugars out. Typically, this is done using the “fly sparging” method.

Answer 250

1) Wort sterilization. 2) Isomerize alpha acids from hops. 3) Drive off volatile off flavors like DMS. 4) Coagulate proteins. 5) Potentially adds flavor via Maillard process and caramelization of the wort.

Answer 251

1) Fast chilling creates a "cold break" in the wort, which is made up of coagulated proteins and lipids, similar to the hot break that occurs during the boil. 2) It stops the production of DMS (from the SMM precursor). 3) It allows brewer’s yeast to be pitched immediately, lowering the chance of infection by other organisms.

Answer 252

Mash temperatures are typically between 145-155°F. Something in the middle is common, which allows both alpha and beta amylase to work. Mashing at a higher temperature will result in a fuller bodied beer, mashing low will create a more fermentable wort that will result in a drier beer.

Answer 253

Lautering is done at the end of the mash. It is the entireprocess of separating the wort from the malt by trickling hot water (170°F) through the mash in order to rinse all the sugars out of the grains. It stops the enzymatic activity in the wort and makes the sugary wort runnier.

Answer 254

The first wort that runs out from the mash will be cloudy with debris. Vorlaufing is the process of recirculating initial wort runnings back to the top of the mash so it will filter back through the filter bed. After a brief period of recirculation, the wort will come outclear.

Answer 255

The purpose of whirlpooling the wort is to rid it of trub (pronounced “troob”) after the boil. Trub is malt, protein, and hop debris that the brewer doesn’t want in the final beer. The whirlpool is typically done in the boil kettle or a whirlpooling vessel upon leaving the kettle.

Answer 256

Coolships are large flat open-topped vessels in which alarge amount of the beer’s surface area is exposed to air. Before modern chilling technology was available, breweries often used coolships to chill their beer. Some breweries also used them as fermentation vessels. Open vessels are almost never used today because they don’t protect the beer from foreign microbes.

Answer 257

It’s important that the wort is aerated after it has been chilled. If the wort is aerated while it is hot this “hot side aeration” will cause faster oxidation in the final beer, resulting in stale papery, cardboard, or sherry-like off-flavors. The brewer always wants to limit the hot wort’s contact with oxygen.

Answer 258

First, the yeast go through a division process. Second, the yeast metabolize the sugars in the wort during “primary fermentation.” Third, fermentation slows and a “secondary fermentation” phase begins when the yeast process other compounds besides sugars. Finally, when the yeast run out of food, they flocculate (attach) with other yeast and debris in the beer and sink to the bottom of the fermenter.

Answer 259

More yeast character in the beer. If the fermentation temperature is too high for the strain, they will produce ester (nail polish) and phenol off-flavors (plastic) and likely also fusel alcohols (“hot” and alcoholic).

Answer 260

1) A decrease in hop bitterness, flavor, and aroma, which leads to a rich malt balanced beer. 2) As the beer oxidizes over time, pleasant sherry-like flavors that complement the malt can lead to a more interesting and complex beer. In lighter and lower ABV beer the oxidation rapidly leads to cardboard-like, papery flavors, and excessive honey-like sweetness.

Answer 261

"Copper finings" are put in the wort while it is still boiling. In the past boil kettles were often made of copper, hence the name. Common copper finings include Irish moss and whirlfloc. When the beer is chilled, these finings help precipitate proteins out of the beer during the cold break.

Answer 262

Yeast requires oxygen for the division process, most ofwhich occurs immediately after the yeast is pitched andbefore any obvious fermentation activity begins. Thebrewer pumps pure sterile oxygen through the wortdirectly after it has been chilled but prior to pitching their yeast.

Answer 263

Ale yeast like warmer temperatures, generally about 60-75°F, lager yeast prefers about 40-55°F (and therefore ale fermentations are faster). Ale yeast is sometimes referred to as “top fermenting” yeast because it tends to float up, lager yeast is “bottom fermenting.” Ale yeast makes more esters and phenols, lager yeast is “cleaner” but makes more sulfur.

Answer 264

Beer is lagered at near freezing temperatures between 35-45°F. The length of time of lagering depends on the temperature of lagering and the strength of the beer. A pilsner will likely be lagered for 4-6 weeks. A doppelbock will need about 12 weeks.

Answer 265

1) Many breweries filter their beer to remove yeast andother material prior to bottling. 2) A fining agent is acompound added to beer that binds with and precipitates out compounds in the beer that reduceclarity.

Answer 266

Some finings are added to the fermenter prior to bottling in order to precipitate yeast, proteins and polyphenols. These finings include gelatin, isinglass (ground up fish organs), and polyclar (tiny plastic beads).

Answer 267

Allow the yeast to flocculate and fall out of solution, along with other material, over time. Breweries typically do this in a bright tank. “Cold crashing” or lagering can accelerate this process. Many strong beers taste better after a period of conditioning and maturation at the brewery.

Answer 268

There is no scientific difference in the CO2 in a beer that is force carbonated versus one that is naturally carbonated.

Answer 269

Pasteurization is the process of heating the beer to kill the yeast and other living organisms in it. The beer is heated to at least 140°F for several minutes. Most industrial lagers and plenty of craft beers are pasteurized before bottling or canning. Some are flash pasteurized before bottling, others are bottled and then heated to pasteurization temperature.

Answer 270

Pasteurized beer will not develop complexity and vinous quality if aged. Most beer should be consumed fresh, but beer is more stable on the shelf if pasteurized. Pasteurized bottled beer can be stored for twice as long as "live" or bottle conditioned beer at 90-120 days if refrigerated.

Answer 271

1) If it highlights a specific flavors in both the beer and the food. 2) If it riffs on flavor combinations the consumer is already familiar with. 3) Theme your beer and food combinations to create entirely new flavors or evoke a memory response of another food altogether.

Answer 272

Carbonation is carbonic acid, it adds a zing and tingle on the tongue. It is refreshing and cleanses the palate of food when eating. Scientists think carbonation may even be its own flavor rather than just a mouthfeel, but they aren’t sure just yet.

Answer 273

Any oxygen included with the beer in the packaging will accelerate the oxidation staling process (papery, wet cardboard off-flavors) of the beer. If the beer is not stored cold, oxygen in the bottle can rapidly cause staling. If there is live yeast in the bottle it will scavenge out some oxygen.

Answer 274

This is the simple concept that the packager should fillthe bottles so that they are capping them while foam isfoaming out of the bottle. This ensures there is verylittle space in the head of the bottle for oxygen toremain.

Answer 275

1) Match intensity 2) Find complementary flavors 3) Find contrast

Answer 276

A citrusy hefeweizen or pale ale. Why? Similar moderate intensity level, matching citrus flavors, palate cleansing effect of the beer.

Answer 277

It depends on the details of what’s in the dish. A British bitter or mild would be a classic pairing. They offer contrast to chili spice because they’re malty and low carbonation. A wit would be a good choice for matching coriander and citrus flavors. Something very hoppy, like an IPA would accentuate chili heat.

Answer 278

The clean caramel and toasty character of an Oktoberfest (or similar) would match the pork’s medium intensity, it’s melanoidan flavors, and would cleanse the palate of the rich fatty meat.

Answer 279

Something highly carbonated such as a saison would cut right through a steak’s fat and umami. In addition, its peppery phenols would match the steak’s flavors.

Answer 280

A Kriek (or similar) with its high carbonation and acidic fruity character would cut right through a sweet chocolate dessert and refresh the palate. Also, the flavors of cherry and chocolate complement each other as a familiar combination to most people.

Answer 281

Roastiness complements similar flavors. Food cooked in ways that produce lots of browning (on high heat or over an open flame, grilling) often have matching roasty flavors. Roastiness also complements similar toasty, coffee, espresso, and chocolate flavors. It contrasts with and cuts through sweet food.

Answer 282

A nutty brown ale would match in intensity, nutty flavor, and would cleanse the palate of the rich fatty cheese.

Answer 283

The carbonation and alcohol in beer almost alwaysserves as a palate cleanser that provides mouthfeelcontrast and refreshes the palate and prepares you for another bite by “cutting through the food.”

Answer 284

A big barleywine is a classic match. All that alcohol will cleanse the palate of the creamy fat from blue cheese. The flavors and mouthfeel of both are intense and complimentary.

Answer 285

Don’t pair bitter beers with tuna, sardines, herring anchovies, salmon, trout, or mackerel. Oddly, when hop bitterness is combined with oily fish (as opposed to whitefish), it can result in harsh metallic flavors.

Answer 286

Alcohol is one aspect of a beer’s intensity. It cuts through fat very well. Its vinous character matches up well with sweet desserts, which it will also contrast by scrubbing sugary sweetness and refreshing the palate. Warning: alcohol will accentuate spicy capsaicin.

Answer 287

Both gueuze and dry Irish stouts are classic pairings for oysters that contrast with them. Gueuze’s acidity serves to bring out the mild sweetness of the oysters, the dry stout’s mild roastiness serves the same purpose.

Answer 288

Flanders Brown is often used as the base for Carbonnade Flamande (Belgian beef stew), so there are already some matching flavors there. The bright acidity and dark fruitiness of the beer contrasts with the roasty umami of the rich beef stew while the high carbonation scrubs the palate.

Answer 289

Oktoberfest is a great match. The caramel and light toasty maltiness in the beer matches the flavors of the sausage and the crisp dry moderately hoppy beer refreshes the palate by scrubbing the sausage’s fat.

Answer 290

Be wary of using bitter beers in cooking, beer is concentrated during cooking such that the bitterness can become harsh and astringent. This is also true of roasty beers.

Answer 291

Sweet beers create contrast with salty food. For instance, a rich toasty bock beer will contrast with a salty ham (there may also be a complimentary roasty or caramel character).

Answer 292

Steak or BBQ would be perfect. The burnt roasty crust of the meat and the umami rich interior would matchup perfectly with the smoky and caramel flavors in the Rauchbier, while the phenolic character and the carbonation of the beer serves to scrub the palate of all that fat.

Answer 293

The bready wheat flavors in the sausage and hefeweizen match perfectly, as does the mild spicing of the sausage and the clove phenols in the beer. The beer’s dry body and high carbonation cleanses the palate of the fatty sausage.

Answer 294

Poach mussels in a gueuze or Belgian Tripel. Use a Flanders Red or Brown as a base for a beef stew. Use beer instead of water to make dough in a cake, bread, or pretzel. Use beer to make batter for frying fish, chicken, or veggies.

Answer 295

It depends on the details of how the tacos were made, but an IPA or pale ale with an herbal and citrusy hop aroma and flavor would highlight similar herbal and citrus notes in a fish taco, especially if there’s some lemon drizzled on it.

Answer 296

Alcohol, bitterness, acidity, and carbonation will cut through sweet sugary food. For instance a bitter IPA (or Imperial IPA) would contrast in flavor with asweet, rich carrot cake and its cream cheese dressingand would cleanse the palate as well, providing mouthfeel contrast.

Answer 297

3 SRM Straw | 9 Pale Amber

Answer 298

18 SRM Amber-Brown | 30 Deep Brown

Answer 299

The classic pairing with steamed mussels is a Belgian witbier. The light flavors of the mussels match with the light, fruit and spices of the witbier. Plus the effervesce of the beer cut through the fattiness of the mussels.

Answer 300

Esters are a byproduct of yeast during fermentation and are the result of the presence of acids and alcohol. Common aromas (volatiles) include: apple, apricot, banana, black currant, cherry, fig, grapefruit, kiwi, peach, pear, pineapple, plum, raisin, raspberry, strawberry.

Answer 301

Phenols are a class of chemical compounds perceptible in both aroma and taste. Some phenolic flavors and aromas are desirable in certain beer styles, for example German-style wheat beers in which the phenolic components derived from the yeast used, or Smoke beers in which the phenolic components derived from smoked malt. Higher concentrations in beer are often due to the brewing water, infection of the wort by bacteria or wild yeasts, cleaning agents, or crown and can linings. Phenolic sensory attributes include clovey, herbal, medicinal or pharmaceutical (band-aid).

Answer 302

Prohibition was a law instituted by the Eighteenth Amendment to the U.S. Constitution (stemming from the Volstead Act) on January 18, 1920, forbidding the sale, production, importation, and transportation of alcoholic beverages in the U.S. It was repealed by the Twenty-first Amendment to the U.S. Constitution on December 5, 1933. The Prohibition Era is sometimes referred to as The Noble Experiment.

Answer 303

Kraeusen is the rocky head of foam which appears on the surface of the wort during fermentation. It is also a method of conditioning in which a small quantity of unfermented wort is added to a fully fermented beer to create a secondary fermentation and natural carbonation.

Answer 304

Keg is a cylindrical container, usually constructed of steel or sometimes aluminum, commonly used to store, transport and serve beer under pressure. In the U.S., kegs are referred to by the portion of a barrel they represent, for example, a ½ barrel keg = 15.5 gal, a ¼ barrel keg = 7.75 gal, a 1/6 barrel keg = 5.23 gal.

Answer 305

Flocculation is the behavior of suspended particles in wort or beer that tend to clump together in large masses and settle out. During brewing, protein and tannin particles will flocculate out of the kettle, coolship or fermenter during hot or cold break. During and at the end of fermentation, yeast cells will flocculate to varying degrees depending on the yeast strain, thereby affecting fermentation as well as filtration of the resulting beer.

Answer 306

Degrees Plato is an empirically derived hydrometer scale to measure density of beer wort in terms of percentage of extract by weight.

Answer 307

Craft Brewery, according to the Brewers Association, an American craft brewer is small, independent and traditional. Small: Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Independent: Less than 25 percent of the craft brewery is owned or controlled by a beverage alcohol industry member that is not itself a craft brewer. Traditional: A brewer that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.

Answer 308

Cask Conditioning is storing unpasteurized, unfiltered beer for several days in cool cellars of about 48-56°F (13°C) while conditioning is completed and carbonation builds.

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