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24 Cards in this Set
- Front
- Back
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Raw Ingredients for Beer (4) |
Malted Barley, Water, Hops, Yeast |
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Top Fermenting Yeast |
Ale |
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Bottom Fermenting Yeast |
Lager |
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The Brewing Process (4) |
Mashing, Boiling, Fermenting, Conditioning |
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Converting Starch into Sugar |
Mashing |
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Sanitizing the Wort and Adding Hops |
Boiling |
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Converting Sugar into Alcohol and Carbon Dioxide |
Fermenting |
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Preparing the Beer for Service |
Conditioning |
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Wort |
Liquid separated from grains after mashing |
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Cracks the malted barley open, cracked barley kernels are called grist |
Malt Mill |
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Where Grist and Hot Water is Mixed |
Mash Tun |
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Where wort is heated to a boil |
Brew Kettle |
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Cooled wort is put in this vessel to begin fermentation |
Fermenter |
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Beer Storage Vessel |
Bright Beer Tank |
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Dark Colored Ales brewed with fully roasted barley. Strong roasted flavors and usually a rich full body |
Stout Ales |
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Dark and often Chocolaty Ales rich and medium bodied w/ slightly roasted flavor |
Porter Ale |
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Wheat Beer, cloudy with flavors of bananas and cloves |
Weissbier |
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Ancient style of beer with sour and fruit flavors with vibrant colors. Fruit beer |
Lambic |
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Fermented beverage using the juice of apples, technically a wine |
Cider |
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Pear Cider |
Perry |
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Neither a beer nor wine, it's it's own unique class of fermented beverage |
Saké |
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Saké production ingredients |
Water, Rice, Yeast, Koji mold |
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50% or more of total rice weight milled away |
Highest Quality Saké |
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Classifications of "Special Designation Saké" (4) |
Daiginjo, Ginjo, Junmai, Honjozo |
