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100 Cards in this Set

  • Front
  • Back
How Beer Is Made
Malted cereal grain (as barley)
Hops is the spice of beer
Best Quality Beer
Foam, Clarity, Color, Flavor, Shelf-Life

High Yield at lowest cost
The proceeds of alc. fermentation
Sugar to ethanol to carbon dioxide

Sugars from grain are fermented to produce beer
Basic 4 Ingredients
Malted Barley
Hops
Yeast
Water
Reinheitsgebot of 1516
Declared that the 4 basic ingredients are the only ones allowed in beer (Germany)
Alternative Sources of Sugar
Rice and Corn

Rice is used widely to make Bud and Bud Light
4 Phases
Malting--In Brewhouses
Brewing--The extraction of the Grain
Fermentation--Yeast
Finishing
The stuff
Barley (bag of starch) BAD FLAVOR--> Malt NICE FLAVOR--> Wort RAW FLAVOR--> Beer BERRY FLAVOR
Barley Kernel
Hard and unpleasent
In an Endosperm
Husk is left behind
Enzymes are made in the Aleurone
Micropyle
The only place water can get in
Mashing
Break down starch to produce sugar and the liquid is called the Wort
Sudwerk
German slang meaning Brew House--everything must be German (ingredients)
Uses Davis water (main ingredient)
Grain is from Germany
Privatbrauere
Private Brewery
The Hops
A flower with bitter flavors and aromas--does not contribute to color
The Yeast
Live fungus that makes alc. from sugar

Ale yeast is treated differently and Lager yeast
Milling
Break the grain open
Make stuff inside accessible
Usually roller mills
Mashing
Enzymes in malt make sugar out of starch
Lautering
Filter liquid from the malt
Boiling
Boil the liquid (called the wort)
Add hops-- 1st is bitter, last hops is a nice aroma
Cooling
Addition of yeast
Lauter Tun then Boiling
Boiling, steam is put in the calandra
Fermentation
Manipulation of the yeast life cycle
Tempurature is important
Tall and closed fermenters are faster and more sanitary
Lager
The German word for "Store", the same as aging
Filtering
Gives a longer shelf-life
Matt Alonso
General Manager at Pacific International Rice Mills
Rice
Member of the proceeae "true grass" family
Rice discovery
In India and souther China
2 major types: Japonica and Indica
Well adapted to poorly drained soils, it is irrigated 75% and rain fed 25%
Sizes of Grain
Short
Medium
Large
Grown on 6 of 7 continents 92% asian
Spread through Colonialism
Production in CA
All is produced in Sacramento
Seedbred Prep.
Time Stages
Early April: Chisel, Plane, Fertilize, Herbicide, Roll

Late April: Flood

Early May: PLanting--in water, must be soaked, and is GPS assisted and dropped by a Plane
Growth Stage
Depends on variety
Takes about 140 Days
Seeding emergence (15 days)
Tillering (30 Days)
Panicle initiation (15 days)
Heading/Flowering (30 days)
Nature Stage
Late August: Final grain fillling (25 days) and water is drained 25 days prior to harvest (Critical Stage)
Harvest Stage
September-October
17%-25% moisture
Why we use rice
American Beers have used grains other than malt
Very available
Lower protein than N.A Barley
Processing and Recieving
Inspected for defect
milling quality inspected
Rice goes into rubber tubes
WHitening process--goes into 4 machines
1st 2 are abrasive millers and the other 2 are friction millers
Beer Styles
Ales and Lagers
Ales
Top Fermentation
15-25 degrees celcius
Older pedigree
More modified, highly kilned malts
Addition of hops after the beer is finished (dry hopping)
Lagers
Bottom fermentation
6-15 degrees celcius
Less well modified malts, more gently kilned
Late hopping at end of boiling process
Types of Beers
There are a lot
English Pale Ale
Bitter on Tap (Draft)
Draft means not pastuerized in a bottle or a can (also on tap)
2-7.5 alc. content
Well modified malf, kilned to high temp, copper color and relatively malty
Adnams Suffolk
Strong Ale
Bitter
4.5 ABV
After Fermentation (Ales)
"Primed" with extra sugars, "dry hopped" with cones and does with isinglass finings prior to "racking" in casks
Sierra Nevada Pale Ale
Comes from Chico
5.6 ABV
Bittery Hops
Fruity
Theakson Old Peculier
"Old ale"
5.6 ABV
Sweet, Malty
13 degrees celcius
Mild Ale
IN Decline, old fashioned
Sweeter and darker
Color is due to caramel or low porportion of heavily kilned malt
Bank's
From outside Birmingham
Mild Ale
3.5 ABV
10-15 degrees celcius
Thirst quenching
Scotch Ales
Sweeter and darker than english Ales
Scotland terms--Heavy and Light
Belhaven
"/" is the symbol for "Shilling"
Old ratings for tax bands
Barley Wines
Fermented at high gravities
Higher gravity= greater content of sugar= higher fruity character and high alc. %
Bass No.1
10.5 % ABV
10-13 degrees celcis
Named for old Brewhouse in Burton
Belhaven
Wee Heavy
Worthington White Shield
Naturally conditioned
German Beers
ALT--is an ale
Kosch From Cologne
England Beers
Porter--few porters now
stout
Belgium top fermentation beers
Trappist Beer
Relatively dark, bitter, acidic, clear fruity notes, up to 12.5 ABV
Light
Low Calories
China
Top producer, followed by U.S and Germany
Biggest consumer
Czech republic
48% of beer brewed came from 10 companies
#1 , 2 and 3 Brewing companies
InBev located in Belgium, the brand is Stella..

SABMiller followed by Anhueser-Busch
#1 In U.S
Anhueser Busch
Carlesberg
Family Owned, 5th biggest
China and U.S
China is growing rapidly while U.S is staying the same
President Jimmu Carter
Signed legislation allowing home brewing
Alc. by weight vs. ABV
Alc. by weight is less than ABV
Cost of a beer bottle
Most expensive part is the bottle, and the cheapest is the hops.
Legality of Brewpubs/Brewer
Except in Brewpuds, it is illegal for the brewer in the U.S to sell directly to the consumer
Control of beer is up to the state
Top 5 Drinking States
New Hampshire
Nevada
N. Dakota
Montana
Wisconsin

Utah is at the bottom-- 3.2 alc. by weight and 4% ABV
Beer in History
6000 BC Babylon
1086 St. Pauls Cathedral London
By early 14th century there was 1 brew pub for every 12 people
Gruit
Spices, popular before the use of hops
1636 Stag Brewery
Budweiser
Rule of Thumb
Sticking a thumb in the boiled water to make sure it wasnt too hot for the yeast
1 degree Plato
= 1% sugar solution
10 degrees plato
4 % ABV
Western Brewing Industry
Came from Bohemia (now the Czech republic)
Adrian Block
Opened first Brewery in N. America in 1613
Dutch west INdia company
Opened 1st public Brewery
Stamp Act 1765
Free for taverns in form of a stamp
Joule
Energy
Sorenson
PH Score
Water
Beer is 90% water

Should not hurt the person or the plumbing
Good Brewery and Bad Brewery
Good uses 5X more than ends in beer

Bad brewery uses 20X
Potable Water
Regulations: Water standards, Chemicals, microbes
Brewing Water
Used for cleaning

Service water--generates steam, transfers energy/heat used for mashing
Hardness of water
Temp. hardness is caused by bicarbonates of calcium--can be removed by boiling the water

Permanent--sulfates of calcium
Hard and soft water
Hard water has a lot of minerals-calcium and magnesium are very present in hard water

Soft water has few or no calcium or magnesium--comes from rock sources

Boiling softens water--better extraction of bitterness, especially Ales
Bicarbonate
Alkaline
Calcium + Phosphate --> Acid
PH and Beer
Lower the PH the more sour

Beer PH ranges from 4-4.5
Waste Water
Aerobic and Anerobic tanks

Aerobic tanks produce carbon dioxide and water breaks it down

Anerobic--uses methane, burns it to get energy
Goddisgoode
Brewing yeast--used to trigger next fermentation

Bud scars-- show how many times yeast has divided--its length of life
Saccharomyces Cervisiae and Pastorianus
Cervisieae = top fermentation

Pastorianus = half the amount of genes and bottom fermentation
Brewing strains
65% of beer in germany comes from 4 strains
Nucleus and membrane
16 chromosomes--several copies--polyploid

we need oxygen to make the membrane
Ale strains and Lager Strains
Ale grows at 37 degrees celcius (blood temp) and dont use melibose (2 sugars together)--doesnt have the enzymes to break down

Lager dont grow at 37 degrees and uses melibose
The needs of Yeast
Energy, carbon nitrogen oxygen minerals solfate vitamins....
must add zinc
Yeast
Very stable and resistant
-must be alive to ferment
-you can test if it is alive by methylene blue--takes the color out.. it is dead if it is blue
Vitality
no good test to vitality of yeast
Cell # hemocytometer
Pitching #
pitching rate # of yeast is 1 million cells in every milliliter for every degree plato
Specific gravity
weight of beer over weight of H2o
During fermentation
-Alc.
-carbon dioxide
-flavorsom substances
-more yeast!