Vocab Flashcards
(108 cards)
1
Q
Low alcohol level
A
4% abv or below
2
Q
Medium alcohol level
A
4.1 - 5.9% abv
3
Q
High alcohol level
A
6 - 9% abv
4
Q
Very high alcohol level
A
above 9%
5
Q
“Malt” another term is…
A
same as malted grains
6
Q
Malt provides ___ during fermentation
A
sugar
7
Q
Besides sugar, what else malt provides in the style of the beer?
A
colour and range of aromas
8
Q
what is “catalysts”
A
substances that speed up reactions
9
Q
what’s the catalyst breakdown starch into sugar?
A
enzyme
10
Q
enzymes breaks down the starch into ___ during starch conversion
A
short-chained sugar molecules
11
Q
Under what condition, the enzyme in the malt will convert the starch into sugar?
A
when the milled malt is mixed with hot water
12
Q
more precise term of “hops”
A
hop cones
13
Q
what exactly is the hop cones in the plant?
A
it’s the flower of the hop plant
14
Q
what’s the initial function of using hops in beer?
A
antibacteria. In order to preserve the beer
15
Q
today, what’s the main purpose of using hops in beer?
A
for bitterness and aromas bring into the beer
16
Q
what are the steps in making beer (6 steps)?
A
Milling
Mashing
Wort boiling
Fermentation
Carbonation
Packaging
17
Q
What is ‘grist’?
A
milled grains
18
Q
what’s in the ‘mash’?
A
sugary liquid and the undissolved particles (primarily husks)
18
Q
what is “mash” when mashing?
A
mixing the grist with hot water, the mixture is called the “mash”
19
Q
What’s is “spent grains”
A
the leftover undissolved particles separated from mash
20
Q
what is “wort”
A
the sugary liquid separated from the undissolved solid
21
Q
what’s the purpose of ‘wort boiling’?
A
killing microorganisms, prevent spoilage.
22
Q
What addition can take place during wort boiling
A
main hops addition
23
Q
How the wort is treated after boiling?
A
cool down rapidly to a temperature suitable for fermentation
24
What's the vessel called for wort boiling
kettle
25
where the fermentation take place?
the wort is transferred to the fermentation vessels
26
what's the other name of the foam on top of a glass of beer?
head
27
What can be done to top up the carbonation level?
1) inject the CO2 that's been purchased or recovered from earlier fermentations
2) further fermentation after packaging in a sealed bottle (bottle-conditioning)
28
What's bottle-conditioning
further fermentation after packaging in a sealed bottle to produce more alcohol and CO2
29
what's the side effect after bottle-conditioning?
a sediment of yeast settled at the bottom of the bottle
30
the most common containers for beer packaging?
bottle
can
keg
31
other than malted grains, can beer use other sources of sugar?
Yes, sometimes used in combination with malt.
32
which cereal plant is the most important grain for making beer?
barley
33
what're the cereal plants can be used to make beer other than barley
wheat
maize (corn)
oats
rye
rice
sorghum
34
what is "embryo"
the "baby" inside the seed.
*it is a microstructure of a new plant stored inside the grain
35
What is "malting"?
the process that turns grains into malts (malted grains)
36
What's the purpose of "malting"?
to release the enzymes needed to convert starch to sugar
37
What're the steps of malting? (3)
steeping
germination
kilning
38
How "steeping" works?
- the grains are steeped (submerged) in water
- when the grains absorbed enough water, the embryos start to grow
39
What "germination" means?
the growth of the embryo
40
What happens during germination?
enzymes are being produced
41
What's the purpose of kilning?
stopping the growth of the grain, once the enzymes are produced.
42
How "kilning" works
by heating and drying the grains using warm air in a kiln (窯)
43
Other than enzymes, what else are produced during kilning?
colour
aromas in the malt
44
how to produce different types of malts?
using different temperature, length of time.
some malts are roasted.
45
what're the two types of malts
Base malts
Speciality malts
46
Which type of malts is most commonly used by the brewers
the base malts.
47
How the base malts are produced?
- heated to the lowest temperature in the kiln
48
Why base malts are heated in the lowest temperature in the kiln?
minimises damage to the enzymes
49
what kind of aromas that the base malts have?
water cracker
bread dough
bread crumb
light honey
50
colour of the beer when use base malts only?
straw or gold colour
51
What "speciality malts" give to the final beer?
aromas
colour
52
How speciality malts are used?
often used in small amount
in combination with base malts
53
How the speciality malts are produced?
- by increasing the temperature or length of the time malt spends in the kiln
- or roasting at even higher temperature
54
What's the enzyme level of speciality malts?
The higher temperature in kilning damage or completely destroy the enzymes in these malts
55
What're the aromas speciality malts can give?
wide range:
digestive biscuit/graham cracker
bread crust
toasted bread
toasted nut
caramel
dried fruits
candy floss (cotton candy)
coffee
chocolate
56
colour of the beer when use speciality malts is used?
amber, copper brown, even black.
57
example of base malt
Pilsner malt
58
example of highly kilned malt
Munich malt
59
example of dark roasted malt
black malt
60
What can be the other sources of sugar than malt?
other grains e.g. maize, rice...
sugars
syrups
61
What can be affected by the other grains and/or sugar sources to the final beer?
texture
aroma
62
What wheat can impact the style of the final beer?
a smooth, creamy texture
haziness
*b'cos wheat contain protein.
63
What is the "grain bill"?
a recipe listing the types and amounts of malts and grains used to make a beer.
64
possible combination in a "grain bill"
- just one type of malt
- mixture of malts
- mixture of malts and unmalted grains
65
What's the typical proportion of base malts in a grain bill?
- base malts is the majority
66
why base malts is typically the majority in a grain bill?
it bring starch and high level of enzyme to convert starch to sugar.
67
How many varieties of hops?
hundreds
68
What are used to add flavours to beers?
hops
other flavourings
69
Describe the hops plant
- it's a climbing plant
- grow new shoots from ground in every spring.
- bines grow from the shoots, produce hop cones.
70
Typically, how to make the hops after collecting?
- dried
- milling and pressing into pellets
- packaged (vacuumed) and refrigerated to retain bitterness and aroma
* dried hops are prone to oxidization
71
Example of commonly used hops by style
- Traditional German, Czech or British hops
- American, New Zealand or Australian hops
72
Aroma profile of Traditional German, Czech or British hops:
subtle:
spicy
floral
herbal
earthy
fruity
73
Aroma profile of American, New Zealand or Australian hops hops
intense:
citrus fruit e.g. grapefruit
stone fruit e.g. peach
tropical fruit e.g. mango
pine notes
74
effect of adding hops near the beginning of wort boiling
more bitterness
less aroma
*bitterness need heat and longer time to extract
75
effect of adding hops towards the end of wort boiling
less bitterness
more aroma
*aroma will escape to air if heated for too long
76
other than wort boiling, which stage can also add hops?
during or after fermentation
77
what's the term for adding hops at later stage of the brewing process, when temperature is lower?
"dry hopping"
*It provides aromas
78
What choices affect the brewer to choose the hop variety?
for bitterness or aroma or both.
79
Other than hops, what else the brewer can add for flavouring
many:
herbs
spices
fruits i.e. cherries, rapsberries
citrus peel
coriander seed
Unusual:
pumpkin
honey
chili
coffee
79
What're the basic principle when adding flavouring ingredients?
edible, practical.
*must be germ free
80
what are the two main types of yeast in brewing beer?
ale yeast
lager yeast
80
can brewer use other than ale and lager yeast for brewing?
yes, even bacteria
81
aroma profile of beer brewed using ale yeast
fruity
spicy
82
characteristics of ale yeast in fermentation
ferments quickly
at warmer temperature
*top fermentation
*1-2 weeks
*18-22C
83
characteristics of lager yeast in fermentation
ferments slower
at cooler temperature
*longer fermentation time
*bottom fermentation
*3-4 weeks
*8-10C
84
aroma profile of beer brewed using lager yeast
not much aroma
*cripsy
85
Which type of other yeast produces complex "funky" aromas?
Brettanomyces
86
aroma profile of beer using brettanomyces
fruity
ripe pineapple
peach
farmyard
leather
hay
earth
87
what lactic acid bacteria contribute to the flavour of beer?
acidity
88
Nearly all beer are made with ____ yeast strains.
cultured
89
What's spontaneous fermentation
rely on ambient yeast. No cultured yeast nor bacteria is used.
90
Categories of beer by styles
Malt-driven
Hops-driven
Yeast-driven
91
Malt-driven styles brewed with base malts only
- American or International pale lager
- Munich helles
- Blonde ale
92
Malt-driven styles brewed with speciality malts only
- Munich dundel
- Brown ale
- Porter or stout
- Barley wine
93
What's the most common style of beer in the world today. and it's profile.
easy-drinking pale-coloured lager
straw or gold colour
bread crumb
bread dough
water cracker
94
How the ingredients are treated to brew the easy-drinking pale-coloured lager
exclusively base malt
lightly kilned, malted barley
95
What other ingredients may added when brewing the easy-drinking pale-coloured lager, and why?
sugar or syrup
neutrally flavoured grains e.g. rice
lighter aroma intensity,
lighter body when compare w/ 100% malt.
96
beer appearance and aroma profile when added speciality malts in combination of base malts
wide range of aromas:
digestive biscuit/graham cracker
bread crust
toasted bread
toasted nut
caramel
dried fruits
candy floss (cotton candy)
amber, copper, brown or black colour
97
Hops can bring two key attributes to beer...
bitterness
aromas
98
effects of adding most of the hops towards the start of wort boiling, fewer at the end of the boil...
medium or pronounced bitterness
restrained hop aroma
99
What's the other labelling term for "Hazy IPA"?
New England IPA
100
What's the other name
known for "weissbier"?
hefeweizen
101
"Weiss" in German means?
white
102
"Weizen" in German means?
wheat
103
What's the other labelling term for "witbier" in French?
blanche
104
Where's the distinct sour character in beer comes from?
bacteria i.e. lactic acid bacteria or brettanomyces during fermentation and maturation
105
