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17 Cards in this Set
- Front
- Back
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Bavarian Purity Law of 1516 for Beer
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BPL- (Reinheitsgebot),codified 3 ingredients for beer: as barley, hops, and water
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Beer Process:
Grain’s starch 1st converted into sugar b4 fermentation starts |
1. brewer get wort (sugar-rich liquid, from malted grain)
2. then ferment the wort. |
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Brewing Process:
brewing process utilizes raw ingredients: water, yeast, a starch source, and hops |
Hops: flower that adds flavor & bitterness, & has both preservative & antiseptic qualities that prohibit bacterial growth.
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Beer Prod: 1st is create malted barley, or malt.
1. Barley steeped in water to promote germination of the grain, extract maltose sugar creating wort. |
Once grain begins germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels.
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2. sprout grows & enzyme amylase produce = convert starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin.
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This “green malt” is then roasted with hot air in a kiln to halt further growth.
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3. The style of beer desired will determine the length and degree of roasting: heavy roasted black malts, for instance, are used for porter-style beers,
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whereas pale malt, dried at low temperatures and very light in color, is used for pale ales.
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Beer essential ingredients
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water- 97%
barley yeast hops |
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Beer Production
1. harvest 2. germination (create malt) 3. Kiln(stop germ by toast malt 4. grind |
5. steep (create wort)
6. yeast 7. alcohol ferm 8. filter, pasteurize & condition |
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Beer Styles
1. Lagers- bottom ferm yeasts cool & slow ferm lighter color, body, flavor, & alc |
Beer Styles
2. Ales- Top ferm yeasts warm, fast ferm fuller color, body, flavor, alc |
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Ale Styles
1. pale ale 2. bitters 3. porters- dark, strong flavor |
Ale Styles
4. Stouts- extra dark, high roast 5. Wheat or Weisse- wheat, tart and spicy |
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Lager Styles
1. Pilsner- gold, flower aroma |
Lager Style
2. Bock- german strong beer |
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2 main categories of beer
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1. Lager
2. Ale |
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differences btwn lagers & ales
Wort destined to become lager beer is cooled to a lower temperature than wort for ale production |
the 2 styles require diff yeasts 1. ales, a top-fermenting yeast is added to the wort. These fermenting yeasts prefer warmer temperatures and
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2. Lager- Bottom-fermenting yeast results in a more delicate, cleaner beer. which tend to clump together at the bottom of the vessel, ferment slower and at lower temperatures.
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After fermentation, the beer is transferred to conditioning tanks or casks, and often pasteurized prior to bottling. Cask ales sold as draught beers are unpasteurized, and bottle-conditioned beers are unfiltered and undergo partial fermentation in the bottle.
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Premium sake quality levels
1. Jun-shu 30% & no alc added 2. Junmai Ginjo- 40% & no alc 3. Junmai Daiginjo- 50%, no alc |
4. Honjozo-shu- 30% - small alc
5. Ginjo-shu Honjozo- 40% alc 6. Daiginjo-shu Honjozo- 50% rice polished away and distilled alc added |
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japanese term for sake ferm starter mold
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koji- kin
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Chimay blue label
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belgian ale
warm and spicy |
