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153 Cards in this Set

  • Front
  • Back
What does "black patent malt" refer to
The patented process (mid 1700s) of malting at very high temperature in a rotating drop so as to not burn the malt
what hops are used in Porters
Fuggles and Goldings
Whare are some common taste elements in all Stouts and Porters
Coffee, Dark Chocolate and sometimes Smoke
What was the first beer produced using Black Patent Malt
What we now call Porter...originally called Entire or Entire Butt Porter
What are two stories for the origin of the term Entire Butt Porter
Butt is a size of cask. Entire can either be a beer representing a style previously formed by blending beers from 3 taps in a glass. Or Entire can represent using a single soaking of malt in the mash ton instead of multiple runnings.
Under the beer blend theory, what 3 beers were previously blended to suit dock porters before Entire Butt Porter was invented
60% Black Patent Dark, 30% bitter, 10% spoiled beer (for Brett)
Under the single malt running theory what were the 3 runnings taken from the mash ton
Malt used once and the first running used for the nobility, used a second time and the second running used for the aristocracy, and used a third time and the third running used for the masses.
Where does Brettanomyces live
inside large oak barrels used to age Porter
what aromas does Bretanomyces impart
horse blanket, sweaty saddle, barnyard
why does the metallic taste develop in stouts and porters
combination of dark roasted malt with hard water
What is a classic food pairing with stout
oysters. Or spicy cuisine.
what are the differences in color and alcohol between London Porters and Irish Stouts
Porters translucent, Stout opaque. Porters higher alcohol, Stouts less alcohol.
How did the style Stout come about
a different style of Porter emerged that was variously named Robust Porter or Stout Porter etc. Eventually the term Stout won the branding war and eventually Porter was dropped from the names.
When did Guinness Open and what did they brew
1759 brewing a bitter
when did Guinness Start making a Porter
1779
when did Guinness drop everything except Porter from their portfolio
1799
When did Guinness rebrand their stronger Porter
1820 started calling it Extra Stout Porter
when did Guinness drop Porter from their portfolio
1974
Other than regular Stout, what other products are in the Guinness Portfolio today
Foreign Extra Stout (warm climatse...caribbean, south Asia and Africa). Belgium only Special Extra Stout which is regarded as the world's best Guinness (8% alc)
What is often added to the Foreign Extra Stout style and why
lactic cultures to add dairy/creamy flavour
who are the relevant Guinnesses
Richard brewed for the local rector. His son Arthur started Guinness brewery in Dublin in 1759
types of stout
Dry or Irish Stout
Imperial Stout
Foreign Stout
Oatmeal Stout
Oyster Stout
Flavored Stout (coffee, chocolate)
and....don't forget Baltic Porter which is actually a Lager which resembles an Imperial Stout
Name 3 brands of Dry Stout
Guinness
Murphy's (Catholic) MC
Beamish (Protestant) BP
What are some beer cocktails
mixed half and half with champagne = Black Velvet
with Lager or Pale ale = Black&Tan
Cider topped with Stout = crown float
why Oysters IN stout
maybe a fining agent (in kettle)
counter sourness from Brett
enrich the beer

Some restaurants serve Stout in shot glasses with an oyster floating inside as a shooter
name a producer of Oyster Stout
Marston's
what are some Stout fining agents
historically maybe oysters. Now Irish Moss
what are the ratios of CO2 to N2 in two usual draught systems
"CO2" is 60% CO2. "N2" is 70% N2
what are the reasons for and against CO2
rich texture but expensive
who are the relevant Guinnesses
Richard brewed for the local rector. His son Arthur started Guinness brewery in Dublin in 1759
what are some Stout fining agents
historically maybe oysters. Now Irish Moss
where does one find Foreign Stouts
Caribbean (Royal Extra Stout or Dragon Stout)
Asia (Sinha Stout...not to be confused with Singha Lager)
what are the pros/cons of N2
head retention but reduced body and flavour
why was the Floating Widget desired
reproduce Guinness served draught
when was the research and roll out of the Guinness Smoothifier
1969 research started and rollout 1989
what is the widget
a pingpong ball containing nitrogen which releases the gas when the pressure is releaved by opening the can
where is the beer widget used
common in many ales in the UK.
since nitrogen is BAD what should brewers use instead of a widget
better or more wheat malt to get better collar of foam. With good ingredients, nitrogen is not needed to preserve the head.
Why is oatmeal used in a stout
increase body. But since it's a gelatinizing agent, the amount must be restricted
who relaunced Oatmeal Stout and when
Samuel Smith in 1980.
who are the best producers of Oatmeal Stout
Samuel Smith and St Ambroise (of Montreal)
where were Imperial Stouts popularized and what replaced them
Slavic and Baltic states, Estonia and Scandanavia (high alcohol preserved them). Now Baltic Porter (bottom fermented) is popular in those locations
what is the first use of the word Imperial to denote a higher alcohol version of a beer style
Imperial Stout.
describe the mouthfeel and texture of wheat beers
refreshing and creamy (creamy due to the added body from yeast in the bottle which also makes them cloudy)
what is the consequence of wheat not having a husk like barley
can clog the mash tun. Difficult to work with. Rarely used without also adding barley. Typical ratio is 60:40 wheat: barley
what is the typical flavor profile of a wheat beer
dominated by spice and yeast (and citrus). Hop profile usually very subdued.
Names for Belgian wheat beers
wit (Flemish), white (English), or blanche (French)
typical flavorings for Belgian wheat beers
Orange rind and coriander (aka dried seeds from cilantro)
Brewing factors in Belgian wheat beers
A portion of the wheat is unmalted which is difficult to extract sugar from which can lend tartness and body.
Made with hard water and just 20 IBUs
Typical hops Saaz (aroma) or Goldings (bitterness)
Add yeast and sugar prior to bottling to get secondary fermentation.
When were the decline and rise of Belgian wheat beers
Almost became extinct after WWII but in the late 60s revived by Pierre Celis in Hoegaarden
Who revived Belgian wheat beers
Pierre Celis
what happened to Pierre Celis' brewery
after a fire, he sold Hoegaarden to Interbrew and moved to Texas to open Celis Brewery. Which brewed under license to Brick (and it was awful)
what type of water is used in making Belgian wheat beers
hard
what hops are typically used in Belgian wheat beers
Saaz (aroma) or Goldings (bitterness)
Names for German wheat beers
Weiss (white) Beers or Hefeweizen (Hefe=yeast, Weizen=wheat)
typical aroma profile for German wheat beers
Clove and banana. Sometimes bubblegum. These things aren't added, but are signs of German hefe yeasts
how much wheat malt is used in German wheat beers
at least 50%
Where are German Wheat Beers commonly found
Bavaria. Which is odd since the Reinheitsgebot excluded them (only barley, water and hops were allowed)
how are German wheat beers typically served
with a lemon. Which is unfortunate.
When were the decline and rise of German wheat beers in the US
Popular with American brewers pre-prohibition but then unseen until craft brewers revived them in the 1980s
Describe Berliner Weisse
low alcohol and lactic character.
how does one serve a Berliner Weisse
raspberry syrup or woodruff (makes them red or green in colour and sweet)
how are Berliner Weisse different
lactic cultures added during fermentation to convert malic to lactic acid
Describe American wheat beers
rarely bottle conditioned. Usually filtered. Frequently flavored with fruit extract. Rarely have finesse of a Hefeweizen or Wit
what are some brands of American wheat beer
KLB Raspberry Wheat, McAuslan Apricot Wheat
How many breweries and brands in Belgium as of 2011
175 breweries, 1100 brands
How is Belgium divided
Flanders (Flemish) in the north, Wallonia (French) in the south
what is the best known Belgian Beer
Stella Artois due to international presence...but high alcohol complex ales made Belgium famous
Describe Golden Ale
yellow in color (not golden). Aroma silimar to a Czech Pils, but with way more malt. Classic producer Duvel
Describe Duvel
By Moortgat. Name is Flemish for Devil. 2 strains of yeast, 3 fermentations (last one in bottle). Born in 1970. Most imitated beer in Belgium. Knock offs have similar devlisih names. Duvel glass is 18 oz but the beer is only 12 oz to account for large head (natural carbonation)
Name some Duvel knock offs (4)
Lucifer, Delierium Tremens, Malheur, La Fin du Monde
What did Moortgat originally produce and when
1871: dark like a Scotch Ale. Original yeast from McEwans of Scotland
Name the 7 Trappist abbeys and where they are located
Orval, Chimay, Rochefort in Wallonia
Achel, Westmalle and Westvleteren in Flanders
Koningshoeven in Holland
What are the requirements to be a Trappist product
1) monks must own the brewery and be involved in the brewing process
2) brewery must be on site at the abbey
3) proceeds from the sale of beer must go to charitable works
Who are the trappists
sub of Cistercian, who are sub of Benedictine
vows of poverty, celibacy, silence and must live off land around them and be vegetarian.
Pray 8 times a day
Trappist beer is similar to what product invented by a Benedictine
Champagne (Dom Perignon)
Is Trappist a beer style
no...it is a designation. Same with Abbey Beers
what range of beers do Trappists make
Orval only makes one (and it has wild yeasts). The others all brew doubles and tripels and a few Quadrupples. Also a monks' beer sometimes called La Biere Verte.
What is an Abbey beer and 3 examples
A licensing agreement between an abbey and a commercial brewer. Certified logo shows authenticity. Examples: Leffe, Floreffe, Maredsous
what kind of glass are abbey beers served in
chalice...same as trappist
are Trappist beers of higher quality than Abbey beers
not necessarily, but Trappists have the advantage that their only shareholder is "the guy upstairs" so profitability is not their only goal
What is De Koninck
the iconic Beer of Antwerp. Only make one beer and translates as The King in english. Most popular ale in Belgium. Served in a bolleke which looks a lot like a chalice
what is the most popular beer in belgium
De Koninck
what beer would you serve in a bolleke
De Koninck. possibly an Abbey or a Trappist if you don't have a chalice.
describe the color and alcohol variations between doubles, triples and quadruples
alcohol: low (6.5-8), middle (7.5-9.5) and high (9+)
color: dark (dark copper or brown) lighter (golden light or dark similar to a golden ale), very dark
how to distinguish a golden ale from a triple
triples finish sweet and golden ales are dry
what are the other names and the producer for Flemish Brown Ale
aka Provision Beer or Old Brown.
Classic producer Liefmans Goudenband
what is the unique flavor of a Flemish Brown and where does it come from
sweet and sour from water high in sodium, long boiling in the kettle (caramelization), multistrain yeasts (some lactic), and blending of young and old beers.
Similar in character to Amontillado sherry
how has Liefmans evolved
years of financial uncertainty under Riva but now financially secured under Moortgat. Still wrapped in tissue paper. Lost some of the stereotypical WILDNESS of the past.
where might you use Flemish Brown Ale
in a Carbonade Flamande (like a beef bourginon)
where does Flemish Brown Ale come from
West Flanders
Where does Belgian Red Ale come from
East Flanders
Describe Belgian Red Ale
sweet and sour similar to Flemsh brown. Come from blending young and old beers. But, also aged in massive old oak tuns. VERY acidic.
who is the classic producer of Belgian Red ales
Rodenbach
what is Rodenbach Grand Cru
Belgian red ale made from exclusively "older" beer which is aged up to 2 years. whereas regular Rodenbach is a blend of old and new
what does Liefmans produce
Flemish Brown Ale,
flavored Brown ales called Kriek and Frambozen
what is the oldest beer style in the world
Lambic
what is the distinguishing feature of lambic beers
it's the only beer style intentionally made with wild yeasts as the principal yeast and using spontaneous fermentation
why is wild yeast not the preferred method for beer and wine making today in general
slightly different result to fermentation every time
what other product has similar flavors to Lambic beers
fino sherry...because of wild yeasts lend a vinous quality
Where does one find Lambic producers
Zenne River Valley southwest of Brussels because the best airborne yeasts are present in sufficient quantity to spontaneously ferment beer
Where and when was Lambic the dominant beer style
Until WWI in Brussels
what EU status has Lambic been given and what does that mean
TSG: Traditional Specilialty Guaranteed. Must be traditional and different from "similar products". Does not specify a geography
what is the romantic tradition of lambic beer fermentation
brewers would leave the shutters open at the brewery at night so the breeze would blow in the yeasts. The next morning the brew would have started bubbling
what is the modern way of making a lambic
using an air intake pipe like those for our furnaces. They check for air quality before blowing it into the beer.
What is the grist make up for Lambics
about 30% raw wheat. Similar to Belgian white beers
Describe Lambic beer production
Very old hops used to add preservative without aroma or bitterness. Very long (3 hour) boil to impart caramelization. Then transfered to a "cool ship" in the attic (warm and yeasty) for spontaneous fermentation. Conditionining in old oak barrels (70+ microorganisms including Lambicus and Bruxellensis which are both part of the Brett family and 4 oxidative yeasts like those in sherry flor). Breweries do not disturb cobwebs or dirt which may support these organisms. Secondary fermentation in the bottle
what do Lambic Blenders do
buy wort or beer and blend their own for use in their cafe or for a broader distribution.
compare Lambic Blenders to a french position
Negociant
who is the last large Lamic blender with broad distribution
Hanssens
What are 3 broad styles of Lambic
Geuze, Faro, Fruit
Describe Gueuze
A style of Lambic which blends young and old beers (up to 40 casks).
Most exported Gueuze is sweetened
Common flavorings in traditional Geuze are rhubarb, hyssop, cider vinegar
Classic food pairing is mussels
Describe Faro
A Lambic beer sweetened with candy sugar and diluted with water
Used to be served to children
Even further diluted would be called Mars Lambic
Name 4 fruit Lambic styles in order of popularity
Kriek (sour cherry)
Framboise
Cassis
Peche
Are fruit lambics sweet?
most traditional are not,
Can be made with whole fruit (not sweet), Juice (sweet), or Syrup (sweet)
when is fruit added to a Fruit Lambic
during fermentation or conditioning
what is a typical concentration of kriek fruit in a Kriek lambic
1 kg per 5 L
what unwanted side effect can happen from making a kriek Lambic
pits can add cyanide to the beer
Why are whole raspberries not used in making Framboise Lambic
they gelatinize
What are the most common non traditional fruit lambics
Cassis & Peche
what is the game Mort Subite and what does it mean.
Dice game played by workers at lunch and the loser picked up the tab.
where is the Mort Subite cafe and what was it called before changing its name
previously called De Keersmaeker and found in Brussels
name some non-Lambic fruit beers
Liefmans flavored Flemish Brown Ales: Frambozen and Kriek and Glukriek (mulled wine type product)
Name some non-Lambic Belgian fruit beers
Fruli Strawberry wheat
Newton Apple Beer (wheat)
Ephemere series from Unibroue
Name some american fruit beers
American wheat beers eg KLB Raspberry wheat. Always made with syrup or concentrate
Some other american ales...some experimental beers made with anything you can think of.
Describe english fruit beers
some historical ales. They are not overtly fruity like their Belgian counterparts
what is steam beer
a Hybrid: Lager fermented at Ale temeratures
why did Steam beer develop
Californian brewers could not make lagers because ice was unavailable to keep the fermenting room sufficiently cold to make lager yeast work
describe Steam beer process
shallow open fermenters to allow beer to cool quickly. Long, slow fermenting and conditioning not possible so secondary fermentation happens in barrel
is European Steam Beer the same as California Common?
no: European steam beers refer to the time when steam boilers provided the brewery with its power needs
where does the name Steam Beer come from
Perhaps from the steam rising from the open fermenters.
Perhaps the hiss heard when a barrel was tapped (unusually high amount of carbonation)
Who rescued Anchor Steam and when
In 1965 Fritz Maytag purchased the company which was, at the time, considered the last specialty brewer in the US
what is the generic name for Steam Beer and who has trademarked it
California Common. Steam beer is trademarked to Anchor and they fiercely defend it.
What is a cream ale
A Hybrid: Ale fermented at Lager Temperatures.
Or, a blend of bottom and top fermenting beers.
Kolsch is the beer of ...
Cologne
How did Kolsch come about and what is its distinctiveness
Reaction to popularity of pilsners. Known for delicacy rather than any robust distinctiveness
How does one order Kolsch
By the tray
What protection does the EU afford Kolsch
Must be brewed around the city of cologne? Must be served In a tall slim 200 ml glass free of extraneous decorations.
Describe a Kolsch glass
Tall and slim and small (200 ml) and free of extraneous decorations meant to convey a sense of a light tasting beer.
Alt is the beer of....
Dusseldorf
What color is alt
Copper
What color is Kolsch
Yellow
What does alt mean
Old. As in top fermenting.
How is alt made
Top fermenting (ale) but with a cold conditioning. Pronounced hops with ibu in the 30s
How does one serve alt
In Dusseldorf once a Glass is ordered the bartender will keep refilling until you place a coaster on top of your glass.
Served in a tall glass like Kolsch but not as narrow
What is rauchbier and where is it from
Bamberg. Using barley malted over a beech wood fire
What is stone beer
Brewed befor metal kettles could be made large enough. Hot rocks dropped into wood kettle. Superheated wort caramelizes and gets smoky.
What is the last remaining rauchbier
Rauchenfels
What is a whiskey malt beer
Beer brewed to distilling standards and killed over a peat fire.
Name two whiskey malt beers
Fisher's adelscott and unibroue's raftman
What is sparkling ale
Muddy beer from Adelaide chacterized by bottle conditioning. Classic producer coopers
What is Bierce de garde
From French Flanders. Means keeping beer. Similar to a Belgian ale but filtered brewed in feb and march and kept through summer
What is Saison beer or farmhouse ale
Served to farm laborers during summer. Higher alcohol 6-8%. Classic producer DuPont.