Midterm Flashcards
(170 cards)
1
Q
key labeling requirements according to TTB standards
A
-Product Name (e.g., “Hazy IPA”).
-Alcohol Content (ABV %).
-Manufacturing Location.
-Government Warning (health risk disclosure).
-Allergens (voluntary but encouraged).
2
Q
prohibited on labels (TTB standards)
A
false or misleading statements, health claims, comparative taste claims without scientific backing
3
Q
what is a beer fault
A
an undesirable characteristic that deviates from industry standards, brewing techniques, or consumer expectations
4
Q
3 factors that determine a fault
A
industry standards, consumer expectations, brewery deviation
5
Q
clarity
A
refers to how transparent or cloudy a beer is.
6
Q
clear beers examples
A
Pilsners, lagers, and some pale ales
7
Q
hazy beers examples
A
Hazy IPAs, wheat beers, and unfiltered styles
8
Q
opaque beers examples
A
stouts, porters, and certain specialty beers
9
Q
causes of haze
A
colloidal haze, floating particles, intentional haziness, filtration and processing
10
Q
colloidal haze
A
how light refracts- Proteins and polyphenols (natural compounds in barley and hops).
11
Q
floating particles
A
how light refracts- Yeast sediment in bottle-conditioned beers.
12
Q
intentional haziness in beer appearance
A
Wheat beers and hazy IPAs embrace the cloudiness for texture and flavor.
13
Q
filtration and processing for beer appearance
A
Some breweries filter beer to achieve brilliant clarity, while others leave beers unfiltered for enhanced aroma and mouthfeel.
14
Q
what impacts haze
A
malt and grain selection, production methods, filtration and faults
15
Q
common beer faults
A
oxidation, esters, diacetyl, metallic, dimethyl sulfide, lightstruck
16
Q
oxidation beer fault impact
A
“papery, cardboard, wet paper”
Stale, aged beer taste similar to wet cardboard.
17
Q
oxidation causes in beer fault
A
Oxygen exposure during bottling.
Improper storage (e.g., excessive heat).
Old beer (not following FIFO - First In, First Out rotation).
18
Q
esters beer fault impact
A
Isoamyl Acetate - “Banana, Pear, Circus Peanuts”
Impact: Fruity aromas, typically banana or pear.
19
Q
esters beer fault causes
A
-High fermentation temperatures lead to excessive ester production.
-Certain yeast strains (e.g., Bavarian wheat beer yeast) naturally produce more esters.
-Aging decreases ester intensity.
20
Q
diacetyl beer fault impact
A
“Butter, Butterscotch, Movie Popcorn”
Impact: Buttery flavor, slick or oily mouthfeel.
21
Q
diacetyl causes beer fault
A
-Yeast not fully metabolizing intermediate compounds.
-Lactic acid bacteria contamination (especially in draft systems).
-Fermenting at too high a temperature or not allowing a proper diacetyl rest (warm conditioning phase).
22
Q
metallic beer fault impact
A
“Blood, Copper Penny, Metal Shavings”
Impact: Harsh metallic taste that affects head retention.
23
Q
metallic beer fault causes
A
Metal contamination from brewing equipment (corroded tanks, dirty kegs).
High iron or manganese content in water.
Aging can intensify metallic flavors.
🚫 Metallic flavors are NEVER acceptable in any beer style.
24
Q
dimethyl sulfied impact beer fault
A
DMS - “Canned Corn, Vegetal, Molasses”
Impact: A sulfur-based off-flavor, reminiscent of cooked corn or creamed vegetables.
25
lightstruck impact beer fault
"Skunky, Cat Urine"
Impact: Extremely pungent, skunky aroma.
26
lightstruck causes beer fault
-UV light exposure (triggers photochemical reactions in hop compounds).
-Beer in clear or green bottles is most susceptible.
-Sunlight exposure (even for a few minutes) can cause skunking.
27
other beer faults (5)
phenolic, contamination, cloudiness and haze, acetic acid, brettanomyces
28
phenolic beer fault impact
"Band-Aid, Smoky, Spicy, Clove"
Impact: Smoky, plastic-like, or medicinal flavors.
29
phenolic beer fault causes
-Chlorinated water (reacts with malt proteins).
-Wild yeast or bacterial contamination.
-Certain yeast strains produce spicy phenols (like clove).
30
contamination beer fault types
lactobacillus and pediococcus
31
lactobacillus
-Produces lactic acid (sourness).
-Desirable in: Berliner Weisse, Gose, sour ales.
-Fault in: Non-sour beers.
32
pediococcus
-Produces sharp sourness and diacetyl (buttery notes).
-Requires oxygen to thrive.
-Used in some lambics, but considered a fault in most beers
33
cloudiness and haze in beer faults causes
-Yeast or bacterial contamination.
-Calcium oxalate ("beer stone") deposits in old brewing equipment.
-Chill haze (proteins binding with tannins at cold temperatures).
34
acetic acid and acetobacter contamination impact
sour, sharp, vinegar-like taste
35
acetic acid and acetobacter contamination causes
oxidation during aging and wild yeast (acetobacter) contamination
36
brettanomyces impact beer fault
-Funky, barnyard, leather, horse blanket, smoky notes.
-Can produce medicinal flavors if excessive.
37
brettanomyces beer fault causes
-Wild yeast contamination.
-Often found in barrel-aged or mixed fermentation beers.
38
beer production two sides
hot side (mashing, lautering, boiling, wort production) and cold-side (fermentation, conditioning, stabilization, packaging)
39
raw ingredients in beer
Grains, water, hops, and yeast.
40
stabilization and filtration in beer production
clarity and microbiological safety
41
packaging and carbonation in beer production
storage and consumer experience
42
purpose of milling
the grains need to be milled to expose the starchy interior (endosperm) while keeping the husk intact
43
husk for milling
Husk - important for creating a natural filter bed during lautering
44
milling size
smaller particles allow for better enzymatic conversion but can hinder lautering
45
endosperm
-small uniform particles
-The smaller the particles, the quicker enzyme activity
-The smaller the particles lautering is more challenging
46
mash bill (grist)
the specific blend of grains (malted and unmalted) used in brewing, which provides the necessary fermentable sugars
47
mashing
a mixture of crushed grains and water, which allows enzymes to convert starches into fermentable sugars
48
what is the main goal of mashing
dissolve and convert starches into fermentable sugars using enzymes
49
saccharification
the process of breaking down starch into sugar using enzymes: α-Amylase and β-Amylase
50
β-Amylase
(130-150°F) – attacks the end of the starch chain to produce maltose and it breaks down dextrins into maltose, a fermentable sugar.
-Lower temperatures favor lighter, more fermentable beers (e.g., lagers).
51
α-Amylase
-(150-160°F) – Breaks starch down into shorter chains – glucose, maltose, maltotriose, dextrins
-Higher temperatures favor fuller-bodied beers
52
goal of lautering
separation of spent grain and sweet wort to help maximize sweet malt
53
wort
the liquid extracted from the mash during the brewing process, containing fermentable sugars
54
boiling of the wort process
sterilization, isomerization of hops, hot break, maillard reaction, evaporation, evaporation, full boil
55
addition of hops in beginning, middle, and end of boil
-Beginning of boil – adds bitterness (alpha acid extraction)
-Middle of boil - contributes bitterness and some flavor
-End of boil - provides aroma and flavor
56
dry-hopping
Dry hopping - hops added after the wort has cooled to boost aroma without adding bitterness
57
cold side
-fermentation and conditioning
-Metabolic process where organisms convert sugars into alcohol, gases, and/or acid – chemical process
58
what impacts the rate of fermentation
strength of the wort
Strength and amount and type of yeast
Dissolved oxygen
Temperature
Fermentation vessel
59
what happens in primary fermentation
Decrease in fermentable sugars
Dissolved oxygen decreased
Acidification
Yeast growth
Ethanol and other alcohols produced
Production of CO2
Flavor is developed, clarification, degradation of unwanted compounds
60
what is the fermentation process on a broad scale
Yeast converts sugars into alcohol and CO₂.
61
yeast strains
Ale yeast (Saccharomyces cerevisiae) and Lager yeast (Saccharomyces pastorianus)
62
Lager yeast (Saccharomyces pastorianus)
Ferments at lower temperatures (45-58°F), creating a clean, crisp taste.
63
Ale yeast (Saccharomyces cerevisiae)
Ferments at higher temperatures (62-75°F), producing fruity esters.
64
what is the purpose of secondary fermentation (conditioning)
Further clarity and flavor development.
Additional CO₂ production.
Removal of unwanted byproducts like diacetyl.
65
purpose of filtration
removes yeast, proteins, and other particulates
66
types of filtration
-Diatomaceous Earth (DE) Filters – Uses fossilized algae to trap particles.
-Isinglass – A fining agent from fish bladders that helps clarify beer.
67
pasteurization
removal of bacteria through heat
-Tunnel Pasteurization – Heat treatment (1 min at 140°F) to kill bacteria.
-Sterile Filtration – Removes microbes without heat.
68
why hops
Bitterness, aroma, flavor, mouth feel, foam and lacing, flavor stability, anti-microbial
69
cyro hops
-Highly concentrated, minimal plant matter
-Higher cost but reduced cost of shipping, better storage, uniformity and stability, instant impact on wort
70
hop extracts
Used in industrial brewing for bitterness control.
71
types of hop products
fresh, whole cone, pellets, hop plugs
72
top 5 US hops
citra, mosaic, cascade, CTZ, simcone
73
citra hops
Citrus, tropical notes.
Trademark hop variety, released in 2008
Usage- aroma
Aroma and flavor – bright citrus, grapefruit, lime
American pale ales, IPA, and juicy IPA
74
mosaic hops
Berry, pine, tropical fruit.berry, bubblegum, grassy
Trademark hop variety, released in 2012, Related to Simcoe
Usage - Aroma
American pale ales, IPA, saisons, wheat beers
75
cascade hops
Floral, grapefruit, pine. Rose,
Usage - aroma hop, can be used for bittering, aroma and flavor
American lagers, pale ales, and IPA
76
CTZ hops
(Columbus, Tomahawk, Zeus): Earthy, spicy, herbal.
Three distinct hop varieties with very little difference
Columbus, tomahawk, and zeus
Usage - bittering and aroma
American lagers, stouts, pale ales, and IPA
77
simcoe hops
Citrus, pine, stone fruit.fresh herbs, earthy undertones
Trademark hop variety, released in 2000
Usage - bittering and aroma
American lagers, pale ales, and IPA
78
IBU
international bitterness units
<15: Very low bitterness (e.g., wheat beers).
20-30: Mild bitterness (e.g., brown ales).
50+: Highly bitter (e.g., IPAs).
79
why barley
Easy to grow and store.
High fermentable sugar content (starches that convert to sugars).
Can be milled without turning into flour, making it ideal for brewing.
Complete enzyme system aids in the breakdown of starches into fermentable sugars.
Primary grain for malting, which is a crucial process in beer production.
80
malting process
transformation of barley into malt (making starches available for fermentation)
1. steeping
2. germination
3. kilning
81
unmalted barley
Used for texture and foam (head) retention in beer.
Contributes a grainy, raw flavor.
Can cause/increase haziness due to higher protein content.
82
5 components of the lovibond
roasty, toasty, dried fruit, caramel, malty
83
wheat's impact on beer
Second most common grain in beer.
High protein content improves head retention – gum and protein haze
Lacks enzymes
can be malted or unmated
84
oat's impact on beer
adds silkiness and smoothness
flaked oats and oat malt
85
corn and rice's impact on beer
Lightens body and increases fermentable sugar.
Corn adds a mild sweetness, while rice has a neutral impact.
86
water in brewing
impacts flavor, yeast function and clarity
can produce off flavors from chlorine
87
how much of beer is water and how much is needed to make beer
85-95% of beer is water
1-1.5 gallons of water to produce 1 qt. Of beer – evaporation, stream, and cleaning
88
ph levels of beer
4.0-4.5
89
which is better for the types of beers - hard water vs. soft water
-Hard water (high in calcium/magnesium) benefits darker beers.
-Soft water is better for lagers and lighter beers.
90
calcium sulfate - water adjustment
Gypsum, increase hardness, protein coagulation, drier, increased hop bitterness
91
magnesium sulfate - water adjustment
Epsom salt, increases bitterness
92
calcium chloride
Increase hardness, fuller, sweetness
93
sodium chloride
Non-iodized salt, mouthfeel
94
yeast
Yeast converts sugars into alcohol and CO₂, while also contributing flavors.
95
what does yeast give you
alcohol, CO2, esters, phenolic compounds
96
flocculation
the ability for yeast to clump together, helps with clarity
97
yeast traits
superattenuation, attenuation, flocculation, alcohol tolerance
98
superattenuation
slowly consumes sugar, will consume dextrins
99
attenuation
how much sugar the yeast converts into alcohol
the % of sugars in the wort that the yeast converts to alcohol
100
what makes sour beers unique
they incorporate acid-producing microbes (bacteria and wild yeast) that create their tart, funky, and complex flavors.
101
steps in kettle souring
1. Mash as normal to extract fermentable sugars.
2. Cool the wort to 110-120°F (ideal for lactobacillus).
3. Pitch Lactobacillus (the primary souring bacteria).
4. Rest for 2-4 days to develop acidity.
5. Boil the wort to kill off bacteria before adding hops.
6. Cool & pitch yeast for normal alcoholic fermentation.
102
aging in wooden barrels enhances
complexity by introducing oxygen, tannins, and residual microbes.
103
new barrels give more of a
oak flavor
104
used barrels give more of a
microbial influence
105
whiskey barrels - notes
vanilla, caramel, oak notes
106
wine barrels - notes
tannins, fruit flavors
107
smaller barrels aging time
faster aging, more oxidation
108
larger barrels aging time
slower development, balanced complexity
109
draft beer
beer served from a keg using a tap system
110
tapped beer
beer that has been drawn from the keg, either into a glass or a container
111
how to pour a perfect beer
1. hold the glass at a 45-degree angle under the tap
2. open the tap fully and allow the beer to flow smoothly
3. when the glass is half full, slowly tilt it upright to create proper head
4. stop pouring when you achieve a 1-1.5 inch foam head
112
why the head (foam) matters
Releases aromatics that enhance the sensory experience.
Prevents excessive carbonation from being trapped in the beer.
Adds texture and improves mouthfeel.
113
1 barrel =
31 gallons (~ 2 kegs) (13.78 cases) (24, 12 oz bottles)
114
1/2 barrel =
15.5 gallons (common keg size) (1 keg = 55.11 six packs)
115
1 case =
24 bottles (12 oz. each) ~ 2.25 gallons
116
aluminum cans
No light penetration, lighter than glass, recyclable.
117
glass bottles
Can be clear, green, or brown (brown offers the best protection).
118
types of taps
standard, side pull, beer engine
119
types of kegs
stainless steel, wooden, aluminum, one-way
120
ideal temperature for keg
36-38 F
121
unpasteurized kegs shelf life
21 days after being tapped
-longer shelf life 3-6 months
122
Hazy IPAs shelf life
best consumed within 60 days
123
factors that affect pour quality from a keg
Beer carbonation level
Keg temperature
Length & elevation of beer lines
Pressure applied to the keg system
Altitude (higher elevation requires pressure adjustments)
124
why does glassware matter
Enhances aroma exposure.
Maintains temperature control.
Affects foam retention.
125
shaker pint
common but not ideal for beer aroma
126
nonic pint
stouts, IPAs, bitters
127
pilsner glass
lagers, pilsners, enhances clarity and carbonation
128
weizen glass
wheat beers
129
tulip glass
belgian ales, bocks, sour beers
130
globlet/chalice
high-ABV belgian styles
131
sniffer
barrel-aged beers, imperial stouts
132
growler
a glass, metal, or ceramic container used for transporting draft beer
133
crowler
a 32-ounce aluminum can filled fresh at a brewery
134
how are growlers filled
1. tap fill (worst method)
2. hose fill
3. counter-pressure filler (best method)
135
best beer for serving temperature of 35-40F
American Lagers and light beers
136
best beer for serving temperature of 40-45
pilsners, kolsch, nitro stouts, abbey tripels
137
best beer for serving temperature of 45-50
IPAs, proters, stouts, american wild sours
138
best beer for serving temperature of 50-55
English ales, barleywines, imperial stouts
139
Louis Pasteur
Theorized that air causes beer to spoil – just created weird flavors
wanted to create a beer better than Germans
140
Etudes sur la Biere
started using pasteurization method with beer instead of milk
141
Henry Tickell
patented a refrigerator which helps to cool the wort
142
Jean Louis Baudelot
Baudelot Cooler -- cold water one direction, warm wort the other direction
ice generator
143
Carl von linde
Ammonia cold machine - compresses ammonia gas and artificially cools the environment
144
automatic glass bottle machine
Michael Owens - produces 240 bottles per minute
beer bottles were hand tied with corks so inventions such as flip cap and stopper inventions were also being created
145
william painter
founded the crown cap - still used today on glass bottles
146
beer can
Leopold Schmidt
147
production of low alcohol beer
maltose-negative yeast, vaccum distillation, membrane filtration
148
Pennsylvania Packet 1774
newspaper referenced the early American brewing scene, highlighting the popularity of local beer
149
"buy american" movement
washington emphasized supporting American-made products, including beer
movement was partly driven by anti-British sentiment after the American revolution
150
Peter Hemings
skilled brewer and enslaved worker of Thomas Jefferson - trained in malting and brewing
151
Centennial exposition
US Brewers Association showcased brewing technology
152
why did Prohibition happen
Temperance movement: Religious and social groups pushed for a ban on alcohol.
Anti-immigrant sentiment: Many breweries were owned by German immigrants, and anti-German sentiment after WWI fueled Prohibition efforts.
153
prohibition's failure
speakeasies, crime increase, economic downturn
154
why was prohibition repealed
public discontent, great depression, beer parade
155
cullen-harrison act (1933)
legalized beer up to 3.2% ABV
signed into law by President Franklin Roosevelt
156
21st Amendment
officially repealed prohibition, restoring legal alcohol sales
157
pub
Focus on beer, food available, closes early (~11 PM).
158
bar
Offers cocktails, beer, wine, often attached to restaurants, closing times vary.
159
nightclub
Focus on late-night drinking and dancing, closes as late as 5-6 AM.
160
english beer styles - bitter
Lightly carbonated, malt-forward ale.
3.8 – 6.2% ABV, depending on style (Ordinary, Best, or Strong Bitter).
Flavors: Biscuit, toffee, roasted grain.
161
english beer styles - pale ale
Slightly stronger and more hop-forward than bitters.
Hops like Fuggle and East Kent Goldings give floral, earthy notes.
5 – 7.5% ABV.
162
english beer styles - english IPA
More bitterness than Pale Ale.
Medium body, floral/citrus hop character.
Originally brewed for export to India.
163
english beer styles - brown ale
Varies by region:
-Northern: Dry and roasty.
-Southern: Sweeter, with more body.
4.2 – 5.4% ABV.
Flavors: Toffee, nuts, dried fruit.
164
english beer styles - porter
16th-17th century origin.
Evolved from brown ales.
Benefited from the industrial revolution (e.g., steam engines).
4 – 5.4% ABV, dark color, roasted malt, biscuit flavors.
165
english beer styles - baltic porter
A stronger, lager yeast-fermented porter.
5.5 – 9% ABV, full-bodied with plum, coffee, licorice notes.
166
stout styles
stout evolved from porter, darker and fuller
oatmeal, milk, imperial
167
oatmeal stout
Creamy, silky mouthfeel from oats.
4 – 7% ABV.
168
milk stout
sweet stout with lactose (milk sugar)
flavors: milk chocolate, sweet coffee
169
imperial stout
Very strong, full-bodied.
8%+ ABV, with molasses, coffee, and dark chocolate notes.
170
barley wine
Strong ale, 8 – 12% ABV.
Rich, malty, sometimes aged.
Often compared to whiskey for its boozy, complex character.
