Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
154 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
What are the 4 ingredients of beer?
|
Water, Malted Barley, Hops and Yeast
|
|
|
|
What are (2) functions of water in beer?
|
Body & Finish
|
|
|
|
What are (3) functions of malted barley in beer?
|
Color, body, and sweetness
|
|
|
|
What are (3) functions of hops in beer?
|
Bittering, preservative and aroma
|
|
|
|
What are (2) functions of yeast in beer?
|
Natural carbonation and converts sugars to alcohol
|
|
|
|
What is the oldest brewery in the world?
|
Weinhenstephaner in Germany (1040AD)
|
|
|
|
What is the oldest brewery in America?
|
Yuengling (1829)
|
|
|
|
What is the oldest microbrewery in America?
|
Anchor brewing (1896)
|
|
|
|
What is the German purity law?
|
Reinheitsgebot (1516)
|
|
|
|
What did prohibition do?
|
Banned the manufacturing, transportation and sale of alcohol for consumption
|
|
|
|
What are 3 effects of prohibition?
|
only 1/2 of the breweries reopened, decrease in quality of beer due to cheaper ingredients, birth of American lager
|
|
|
|
______________ are top fermenting beers brewed at warmer temps.
|
Ales
|
|
|
|
_____________ are bottom fermenting beers brewed at cooler temps
|
Lagers
|
|
|
|
What is the "original pilsner"?
|
Pilsner Urquell
|
|
|
|
What is the origin of the pilsner?
|
Pilsen, Czech Republic
|
|
|
|
What would be a good recommendation for Budweiser, Miller, Coors?
|
Any pale lager, pilsner, light lager, or kolsch
|
|
|
|
What would be a good recommendation for Amberbock?
|
Shinerbock or any dark lager
|
|
|
|
What would be a good recommendation for yuengling?
|
An amber lager, marzen, Vienna Lager or California common
|
|
|
|
What would be a good recommendation for Newcastle?
|
Any brown ale... Lost coast downtown Brown, Rogue Hazlenut...
|
|
|
|
What would be a good recommendation for Bass/Sierra Nevada?
|
Any pale ale
|
|
|
|
Describe the history of an IPA?
|
Brewed by the English for troops in India. Added extra hops to preserve the beer during the long journey.
|
|
|
|
Describe the flavor of an IPA
|
High to intense hop bitterness flavor and aroma
|
|
|
|
Describe the flavor of an IPA
|
High to intense hop bitterness flavor and aroma
|
|
|
|
Give 2 examples of an IPA
|
Sweetwater IPA, Bells 2Hearted, cigar city Jai Alai, founders all day IPA, Lagunitas IPA, terrapin hopsecutioner, Sierra Nevada torpedo
|
|
|
|
Describe the history of imperial stouts
|
Brewed by the English as a good will offering to Russian czars to keep them warm and full during the winter months....
|
|
|
|
Describe the flavor of am imperial stout
|
Extremely malty, little to no hop bitterness, bold flavor/body/alcohol
|
|
|
|
Give 2 examples of an imperial stout
|
Lost coast old Rasputin, heavy seas peg leg, Oskar Blues Ten Fidy, Green Flash Double Stout
|
|
|
|
What is a weizenbock?
|
Mix of a hefeweizen and dopplebock
|
|
|
|
What is a weizenbock?
|
Mix of a hefeweizen and dopplebock
|
|
|
|
What are 2 examples of a weizenbock?
|
Aventinus & Weinhenstephaner Vitus
|
|
|
|
Where does Kolsch come from?
|
Koln, Germany
|
|
|
|
What is a Kolsch?
|
Golden ale brewed in Koln, Germany at lager temps for lighter body
|
|
|
|
What is Flying Dog tire bite?
|
Kolsch
|
|
|
|
Describe the malts, finish, and body of a porter
|
Dark malts, sweet creamy finish, medium-full body, mild carbonation
|
|
|
|
"Marzen"
|
March
|
|
|
|
"Alt"
|
Old
|
|
|
|
"Hefe"
|
Yeast
|
|
|
|
"Weizen"
|
Wheat
|
|
|
|
"Kristall"
|
Clear, filtered
|
|
|
|
"Dunkel"
|
Dark
|
|
|
|
"Schwarzbier"
|
Black Beer
|
|
|
|
"Rauchbier"
|
Smoked beer
|
|
|
|
What is barley-wine? Describe it.
|
Beer that is brewed strong enough to be a wine. Full bodied, tawny copper to brown in color, malty sweetness.
|
|
|
|
What is an ESB?
|
Extra special bitter
|
|
|
|
What are 2 examples of a barley-wine?
|
Dogfish Old School, anchor old foghorn
|
|
|
|
Where are lambics brewed?
|
Lambeek, Belgium
|
|
|
|
How are Lambics brewed?
|
Spontaneous Fermentation
|
|
|
|
What is spontaneous fermentation?
|
Exposing beer to open air for wild yeast/bacteria can inoculate the beer, making it sour.
|
|
|
|
How long is lambic fermentation?
|
1-2 years in barrels
|
|
|
|
What is a lambic without fruit called?
|
A geuze
|
|
|
|
What is the key to schwarzbier?
|
Dark beer taste but light beer body
|
|
|
|
What is a Trappist brewery?
|
Where Roman Catholic monks brew beer in a monastery for no profit.
|
|
|
|
Name all 8 Trappist monasteries.
|
Orval, Achel, Westmalle, Westvletereeen, chimay, Rochefort, la trappe, stiff engelszell
|
|
|
|
2 examples of a Belgian Golden
|
Delerium Tremens and Duvel
|
|
|
|
What is so special about ESBs?
|
They're BALANCED in malts and hops
|
|
|
|
2 examples of a Belgian Blonde
|
Saxo Blonde, Leffe Blonde
|
|
|
|
2 examples of a Belgian White Wheat?
|
Wittekerke, Hoegaarden, Blanche De Bruxelles, Blue Moon
|
|
|
|
2 examples of a Belgian Trippel
|
Victory Golden Monkey - Chimay White - New Belgium Tripel - Sprecher Tripel - La Trappe Tripel - allagash Tripel
|
|
|
|
2 examples of a Belgian Dubbel
|
Chimay Red - St. bernardus Prior 8
|
|
|
|
2 examples of a Belgian quad
|
St. Bernardus ABT 12 - Chimay Blue - Rochefort 10
|
|
|
|
What is dry-hopping?
|
Adding shops to beer after fermentation to add aroma, not flavor
|
|
|
|
What is bottle conditioning?
|
When a beer is reseeded with active yeast so a second fermentation can take place in the packaging vessel
|
|
|
|
Gluten Free
|
Celiac'a Disease... Gluten is found in most starches
|
|
|
|
3 examples of Gluten Free beers
|
Greens Triple Blonde, Greens amber, all ciders, wisner omission, red bridge
|
|
|
|
black & tan?
|
Pale ale with Guinness float
|
|
|
|
What are 2 examples of ESBs?
|
Bells Red Nose, Left Hand Sawtooth
|
|
|
|
Half & Half?
|
Pale Lager with Guinness float
|
|
|
|
Snake bite?
|
Lager & cider
|
|
|
|
Black velvet?
|
Guinness and cider
|
|
|
|
Red monk?
|
Belgian Quad and lambic
|
|
|
|
Raspberry cider?
|
Cider with little bit of framboise
|
|
|
|
Fruit cocktail?
|
Hefeweizen and sea dog blue paw with a splash of framboise
|
|
|
|
What is mead?
|
Honeywine.
|
|
|
|
What is Rauchbier dried over?
|
Peat moss or beech wood
|
|
|
|
What is a braggot?
|
Mix of beer and mead
|
|
|
|
What is Gruit?
|
Old fashioned herb mix used for bittering flavor in beer before hops were used.
|
|
|
|
Why are doppelbocks considered "liquid bread"?
|
There is a ton of yeast in it, and also because the monks who brewed it would drink it during lent fasting as a starch source
|
|
|
|
What are the 3 aspects of WOB culture?
|
Product knowledge, atmosphere, and customer service
|
|
|
|
Explain "product knowledge" as an aspect of WOB culture
|
Knowledgable staff, great selection
|
|
|
|
Explain "Atmosphere" as an aspect of WOB culture
|
Lighting, temperature, TVs, live music
|
|
|
|
Explain "customer service" as an aspect of WOB culture
|
Great personality, timely service, always giving back
|
|
|
|
What is the purpose of WOB beer school?
|
For everyone to start with some basic knowledge of beer and use that knowledge to inform guests about new and exciting beers
|
|
|
|
What determines if a beer with be a lager or ale?
|
Type of yeast
|
|
|
|
Beer is made up of 90% what?
|
Water
|
|
|
|
What makes beer bitter?
|
Hops
|
|
|
|
What makes beer sweet?
|
Malts
|
|
|
|
What acts as a preservative in beer?
|
Hops
|
|
|
|
How are eisbocks brewed?
|
Freeze Distillation
|
|
|
|
Malt gives beer what 3 things?
|
color, body and sweetness
|
|
|
|
What turns beer into alcohol and give beer natural carbonation?
|
Yeast
|
|
|
|
What does IBU stand for?
|
International bittering units
|
|
|
|
What does IBUs measure?
|
Bitters
|
|
|
|
What month is "maibock" brewed?
|
May
|
|
|
|
What month is a "marzen" brewed?
|
March
|
|
|
|
What kind of beer usually ends in "ator"?
|
A doppelbock
|
|
|
|
What are 3 examples of a hefeweizen?
|
Tucher Hefe, Sierra Nevada Kellerweiss, weinhenstephaner hefe, paulaner Hefe, schofferhoffer grapefruit
|
|
|
|
Describe proper beer presentation
|
Coaster on table, bottle on coaster, label facing guest, re-cap bottle
|
|
|
|
Name 3 Doppelbocks
|
Paulaner salvator - Bells consecrator -Abita Andygator
|
|
|
|
What is Freeze Distillation?
|
When a dopplebock is lowered in temperature to where the water in it is frozen and removed, leaving a thicker, More alcoholic liquid
|
|
|
|
Name 2 schwarzbiers
|
-Xingu -Krostritzer
|
|
|
|
Name an imperial porter we carry
|
Flying dog Gonzo
|
Dad
|
|
|
Belgian dubbels are brewed with what kind of sugar?
|
Brown
|
|
|
|
Belgian Tripels are brewed with what kind of sugar?
|
Candied sugar
|
|
|
|
Why are Flemish ales sour?
|
Aged in oak barrels and they are spontaneously fermented
|
|
|
|
Are ambers more hoppy or malty?
|
Malty
|
|
|
|
Compared to kolsch, are altbiers darker or lighter?
|
Darker
|
|
|
|
Describe the origin, flavor, body and garnish of a hefeweizen.
|
Germany, banana & clove, full-medium body, lemon or orange garnish
|
|
|
|
Describe the origin, flavor, body and garnish of a Belgian white wheat.
|
Belgium, orange & coriander flavors, light body and orange garnish
|
|
|
|
Describe the malts, finish and body of a stout
|
Patent malts, burnt bitter finish, medium/full body
|
|
|
|
PALE ALE (color, body, flavor)
|
*Color- golden to copper *Body-light *Flavor-clean hop taste with dry finish (American pale ales are more bitter/hoppy, European pale ales are more malty/sweet)
|
|
|
|
PALE ALE (color, body, flavor)
|
*Color- golden to copper *Body-light *Flavor-clean hop taste with dry finish (American pale ales are more bitter/hoppy, European pale ales are more malty/sweet)
|
|
|
|
BROWN ALE (color, body, taste)
|
*color- deep copper to brown *body-medium *flavor- Malty w/smooth clean finish, caramel/chocolate-like flavors. Medium to high hop bitterness
|
|
|
|
PALE ALE (color, body, flavor)
|
*Color- golden to copper *Body-light *Flavor-clean hop taste with dry finish (American pale ales are more bitter/hoppy, European pale ales are more malty/sweet)
|
|
|
|
BROWN ALE (color, body, taste)
|
*color- deep copper to brown *body-medium *flavor- Malty w/smooth clean finish, caramel/chocolate-like flavors. Medium to high hop bitterness
|
|
|
|
IPA (color, body, flavor)
|
*color- pale gold to deep copper *body-medium *flavor- happier than pale ales, medium high to intense hop bitterness in flavor and aroma
|
|
|
|
PALE ALE (color, body, flavor)
|
*Color- golden to copper *Body-light *Flavor-clean hop taste with dry finish (American pale ales are more bitter/hoppy, European pale ales are more malty/sweet)
|
|
|
|
BROWN ALE (color, body, taste)
|
*color- deep copper to brown *body-medium *flavor- Malty w/smooth clean finish, caramel/chocolate-like flavors. Medium to high hop bitterness
|
|
|
|
IPA (color, body, flavor)
|
*color- pale gold to deep copper *body-medium *flavor- happier than pale ales, medium high to intense hop bitterness in flavor and aroma
|
|
|
|
AMBER ALE (color, body, flavor)
|
*Color-Copper to light brown *body- medium-full *flavor-slightly fuller in body and hopper in taste compared to Amber lagers
|
|
|
|
PALE ALE (color, body, flavor)
|
*Color- golden to copper *Body-light *Flavor-clean hop taste with dry finish (American pale ales are more bitter/hoppy, European pale ales are more malty/sweet)
|
|
|
|
BROWN ALE (color, body, taste)
|
*color- deep copper to brown *body-medium *flavor- Malty w/smooth clean finish, caramel/chocolate-like flavors. Medium to high hop bitterness
|
|
|
|
IPA (color, body, flavor)
|
*color- pale gold to deep copper *body-medium *flavor- happier than pale ales, medium high to intense hop bitterness in flavor and aroma
|
|
|
|
AMBER ALE (color, body, flavor)
|
*Color-Copper to light brown *body- medium-full *flavor-slightly fuller in body and hopper in taste compared to Amber lagers
|
|
|
|
BELGIAN TRIPEL (color, body, flavor)
|
*color-golden *body-medium *flavor- spicy, yeasty, fruity notes with slight hop finish. Candied sugars, light in color
|
|
|
|
STOUT (color, body, flavor)
|
*color- dark brown to black *body-full *flavor- patent mats give a roasted flavor, often brewed with coffee or oatmeal, bitter finish
|
*
|
|
|
HEFEWEIZEN (color, body, flavor)
|
*color-golden and hazy *body-medium to full *flavor- banana and clove, unfiltered, 60%wheat/40%malts
|
|
|
|
PALE LAGER (color,body, flavor)
|
*Color-straw to golden *body-light * flavor-malty or bitter in taste, highly carbonated
|
|
|
|
SAISON (color, body, flavor)
|
*Color-copper to deep amber *body- light *flavor-sweet/spicy with earthy finish. Highly carbonated, tart
|
|
|
|
American Pint
|
|
|
|
American Pint
|
|
|
|
English/Imperial Pint
|
|
|
|
MUG
|
|
|
|
Weizen Glass
|
|
|
|
Pilsner Flute
|
|
|
|
Lambic Flute
|
|
|
|
Snifter
|
|
|
|
Tulip
|
|
|
|
Trappist chalis
|
|
|
|
"Helles"
|
Light in color
|
|
|
|
"Session"
|
Light in body
|
|
|
|
Name 3 organic beers we carry
|
Pinkus, bison, peak
|
|
|
|
Name 5 malt aromas
|
Nutty, caramel, chocolate, toffey, bread-like, roasted
|
Chocolate
|
|
|
Name 5 malt aromas
|
Nutty, caramel, chocolate, toffey, bread-like, roasted
|
Chocolate
|
|
|
Name 5 hop aromas
|
Citrusy, piney, earthy, grassy, floral
|
|
|
|
Name 5 malt aromas
|
Nutty, caramel, chocolate, toffey, bread-like, roasted
|
Chocolate
|
|
|
Name 5 hop aromas
|
Citrusy, piney, earthy, grassy, floral
|
|
|
|
What are beta acids in hops responsible for?
|
Aroma
|
|
|
|
Name 5 malt aromas
|
Nutty, caramel, chocolate, toffey, bread-like, roasted
|
Chocolate
|
|
|
Name 5 hop aromas
|
Citrusy, piney, earthy, grassy, floral
|
|
|
|
What are beta acids in hops responsible for?
|
Aroma
|
|
|
|
What are alpha acids in hops responsible for?
|
Bitterness flavor
|
|
|
|
What are the 8 steps of the brewing process?
|
1. Mashing 2.lautering 3. Boiling 4. Cooling 5.fermenting 6.conditioning 7. Filtering 8.packaging
|
|
|
|
What are 3 visual characteristics of beer?
|
Color (malt type), clarity (filtered?), and nature of head (yeast/carbonation)
|
|
|
|
What affects the mouthfeel of a beer?
|
Type of malts
|
|
