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153 Cards in this Set
- Front
- Back
What does "black patent malt" refer to
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The patented process (mid 1700s) of malting at very high temperature in a rotating drop so as to not burn the malt
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what hops are used in Porters
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Fuggles and Goldings
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Whare are some common taste elements in all Stouts and Porters
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Coffee, Dark Chocolate and sometimes Smoke
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What was the first beer produced using Black Patent Malt
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What we now call Porter...originally called Entire or Entire Butt Porter
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What are two stories for the origin of the term Entire Butt Porter
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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.
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Under the beer blend theory, what 3 beers were previously blended to suit dock porters before Entire Butt Porter was invented
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60% Black Patent Dark, 30% bitter, 10% spoiled beer (for Brett)
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Under the single malt running theory what were the 3 runnings taken from the mash ton
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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.
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Where does Brettanomyces live
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inside large oak barrels used to age Porter
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what aromas does Bretanomyces impart
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horse blanket, sweaty saddle, barnyard
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why does the metallic taste develop in stouts and porters
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combination of dark roasted malt with hard water
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What is a classic food pairing with stout
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oysters. Or spicy cuisine.
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what are the differences in color and alcohol between London Porters and Irish Stouts
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Porters translucent, Stout opaque. Porters higher alcohol, Stouts less alcohol.
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How did the style Stout come about
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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.
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When did Guinness Open and what did they brew
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1759 brewing a bitter
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when did Guinness Start making a Porter
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1779
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when did Guinness drop everything except Porter from their portfolio
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1799
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When did Guinness rebrand their stronger Porter
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1820 started calling it Extra Stout Porter
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when did Guinness drop Porter from their portfolio
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1974
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Other than regular Stout, what other products are in the Guinness Portfolio today
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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)
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What is often added to the Foreign Extra Stout style and why
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lactic cultures to add dairy/creamy flavour
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who are the relevant Guinnesses
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Richard brewed for the local rector. His son Arthur started Guinness brewery in Dublin in 1759
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types of stout
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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 |
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Name 3 brands of Dry Stout
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Guinness
Murphy's (Catholic) MC Beamish (Protestant) BP |
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What are some beer cocktails
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mixed half and half with champagne = Black Velvet
with Lager or Pale ale = Black&Tan Cider topped with Stout = crown float |
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why Oysters IN stout
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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 |
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name a producer of Oyster Stout
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Marston's
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what are some Stout fining agents
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historically maybe oysters. Now Irish Moss
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what are the ratios of CO2 to N2 in two usual draught systems
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"CO2" is 60% CO2. "N2" is 70% N2
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what are the reasons for and against CO2
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rich texture but expensive
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who are the relevant Guinnesses
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Richard brewed for the local rector. His son Arthur started Guinness brewery in Dublin in 1759
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what are some Stout fining agents
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historically maybe oysters. Now Irish Moss
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where does one find Foreign Stouts
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Caribbean (Royal Extra Stout or Dragon Stout)
Asia (Sinha Stout...not to be confused with Singha Lager) |
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what are the pros/cons of N2
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head retention but reduced body and flavour
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why was the Floating Widget desired
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reproduce Guinness served draught
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when was the research and roll out of the Guinness Smoothifier
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1969 research started and rollout 1989
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what is the widget
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a pingpong ball containing nitrogen which releases the gas when the pressure is releaved by opening the can
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where is the beer widget used
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common in many ales in the UK.
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since nitrogen is BAD what should brewers use instead of a widget
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better or more wheat malt to get better collar of foam. With good ingredients, nitrogen is not needed to preserve the head.
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Why is oatmeal used in a stout
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increase body. But since it's a gelatinizing agent, the amount must be restricted
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who relaunced Oatmeal Stout and when
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Samuel Smith in 1980.
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who are the best producers of Oatmeal Stout
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Samuel Smith and St Ambroise (of Montreal)
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where were Imperial Stouts popularized and what replaced them
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Slavic and Baltic states, Estonia and Scandanavia (high alcohol preserved them). Now Baltic Porter (bottom fermented) is popular in those locations
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what is the first use of the word Imperial to denote a higher alcohol version of a beer style
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Imperial Stout.
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describe the mouthfeel and texture of wheat beers
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refreshing and creamy (creamy due to the added body from yeast in the bottle which also makes them cloudy)
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what is the consequence of wheat not having a husk like barley
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can clog the mash tun. Difficult to work with. Rarely used without also adding barley. Typical ratio is 60:40 wheat: barley
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what is the typical flavor profile of a wheat beer
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dominated by spice and yeast (and citrus). Hop profile usually very subdued.
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Names for Belgian wheat beers
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wit (Flemish), white (English), or blanche (French)
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typical flavorings for Belgian wheat beers
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Orange rind and coriander (aka dried seeds from cilantro)
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Brewing factors in Belgian wheat beers
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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. |
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When were the decline and rise of Belgian wheat beers
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Almost became extinct after WWII but in the late 60s revived by Pierre Celis in Hoegaarden
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Who revived Belgian wheat beers
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Pierre Celis
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what happened to Pierre Celis' brewery
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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)
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what type of water is used in making Belgian wheat beers
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hard
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what hops are typically used in Belgian wheat beers
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Saaz (aroma) or Goldings (bitterness)
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Names for German wheat beers
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Weiss (white) Beers or Hefeweizen (Hefe=yeast, Weizen=wheat)
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typical aroma profile for German wheat beers
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Clove and banana. Sometimes bubblegum. These things aren't added, but are signs of German hefe yeasts
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how much wheat malt is used in German wheat beers
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at least 50%
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Where are German Wheat Beers commonly found
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Bavaria. Which is odd since the Reinheitsgebot excluded them (only barley, water and hops were allowed)
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how are German wheat beers typically served
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with a lemon. Which is unfortunate.
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When were the decline and rise of German wheat beers in the US
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Popular with American brewers pre-prohibition but then unseen until craft brewers revived them in the 1980s
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Describe Berliner Weisse
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low alcohol and lactic character.
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how does one serve a Berliner Weisse
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raspberry syrup or woodruff (makes them red or green in colour and sweet)
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how are Berliner Weisse different
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lactic cultures added during fermentation to convert malic to lactic acid
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Describe American wheat beers
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rarely bottle conditioned. Usually filtered. Frequently flavored with fruit extract. Rarely have finesse of a Hefeweizen or Wit
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what are some brands of American wheat beer
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KLB Raspberry Wheat, McAuslan Apricot Wheat
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How many breweries and brands in Belgium as of 2011
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175 breweries, 1100 brands
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How is Belgium divided
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Flanders (Flemish) in the north, Wallonia (French) in the south
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what is the best known Belgian Beer
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Stella Artois due to international presence...but high alcohol complex ales made Belgium famous
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Describe Golden Ale
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yellow in color (not golden). Aroma silimar to a Czech Pils, but with way more malt. Classic producer Duvel
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Describe Duvel
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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)
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Name some Duvel knock offs (4)
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Lucifer, Delierium Tremens, Malheur, La Fin du Monde
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What did Moortgat originally produce and when
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1871: dark like a Scotch Ale. Original yeast from McEwans of Scotland
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Name the 7 Trappist abbeys and where they are located
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Orval, Chimay, Rochefort in Wallonia
Achel, Westmalle and Westvleteren in Flanders Koningshoeven in Holland |
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What are the requirements to be a Trappist product
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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 |
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Who are the trappists
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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 |
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Trappist beer is similar to what product invented by a Benedictine
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Champagne (Dom Perignon)
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Is Trappist a beer style
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no...it is a designation. Same with Abbey Beers
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what range of beers do Trappists make
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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.
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What is an Abbey beer and 3 examples
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A licensing agreement between an abbey and a commercial brewer. Certified logo shows authenticity. Examples: Leffe, Floreffe, Maredsous
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what kind of glass are abbey beers served in
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chalice...same as trappist
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are Trappist beers of higher quality than Abbey beers
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not necessarily, but Trappists have the advantage that their only shareholder is "the guy upstairs" so profitability is not their only goal
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What is De Koninck
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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
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what is the most popular beer in belgium
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De Koninck
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what beer would you serve in a bolleke
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De Koninck. possibly an Abbey or a Trappist if you don't have a chalice.
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describe the color and alcohol variations between doubles, triples and quadruples
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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 |
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how to distinguish a golden ale from a triple
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triples finish sweet and golden ales are dry
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what are the other names and the producer for Flemish Brown Ale
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aka Provision Beer or Old Brown.
Classic producer Liefmans Goudenband |
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what is the unique flavor of a Flemish Brown and where does it come from
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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 |
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how has Liefmans evolved
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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.
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where might you use Flemish Brown Ale
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in a Carbonade Flamande (like a beef bourginon)
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where does Flemish Brown Ale come from
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West Flanders
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Where does Belgian Red Ale come from
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East Flanders
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Describe Belgian Red Ale
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sweet and sour similar to Flemsh brown. Come from blending young and old beers. But, also aged in massive old oak tuns. VERY acidic.
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who is the classic producer of Belgian Red ales
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Rodenbach
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what is Rodenbach Grand Cru
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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
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what does Liefmans produce
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Flemish Brown Ale,
flavored Brown ales called Kriek and Frambozen |
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what is the oldest beer style in the world
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Lambic
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what is the distinguishing feature of lambic beers
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it's the only beer style intentionally made with wild yeasts as the principal yeast and using spontaneous fermentation
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why is wild yeast not the preferred method for beer and wine making today in general
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slightly different result to fermentation every time
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what other product has similar flavors to Lambic beers
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fino sherry...because of wild yeasts lend a vinous quality
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Where does one find Lambic producers
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Zenne River Valley southwest of Brussels because the best airborne yeasts are present in sufficient quantity to spontaneously ferment beer
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Where and when was Lambic the dominant beer style
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Until WWI in Brussels
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what EU status has Lambic been given and what does that mean
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TSG: Traditional Specilialty Guaranteed. Must be traditional and different from "similar products". Does not specify a geography
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what is the romantic tradition of lambic beer fermentation
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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
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what is the modern way of making a lambic
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using an air intake pipe like those for our furnaces. They check for air quality before blowing it into the beer.
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What is the grist make up for Lambics
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about 30% raw wheat. Similar to Belgian white beers
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Describe Lambic beer production
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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
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what do Lambic Blenders do
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buy wort or beer and blend their own for use in their cafe or for a broader distribution.
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compare Lambic Blenders to a french position
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Negociant
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who is the last large Lamic blender with broad distribution
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Hanssens
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What are 3 broad styles of Lambic
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Geuze, Faro, Fruit
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Describe Gueuze
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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 |
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Describe Faro
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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 |
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Name 4 fruit Lambic styles in order of popularity
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Kriek (sour cherry)
Framboise Cassis Peche |
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Are fruit lambics sweet?
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most traditional are not,
Can be made with whole fruit (not sweet), Juice (sweet), or Syrup (sweet) |
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when is fruit added to a Fruit Lambic
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during fermentation or conditioning
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what is a typical concentration of kriek fruit in a Kriek lambic
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1 kg per 5 L
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what unwanted side effect can happen from making a kriek Lambic
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pits can add cyanide to the beer
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Why are whole raspberries not used in making Framboise Lambic
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they gelatinize
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What are the most common non traditional fruit lambics
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Cassis & Peche
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what is the game Mort Subite and what does it mean.
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Dice game played by workers at lunch and the loser picked up the tab.
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where is the Mort Subite cafe and what was it called before changing its name
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previously called De Keersmaeker and found in Brussels
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name some non-Lambic fruit beers
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Liefmans flavored Flemish Brown Ales: Frambozen and Kriek and Glukriek (mulled wine type product)
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Name some non-Lambic Belgian fruit beers
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Fruli Strawberry wheat
Newton Apple Beer (wheat) Ephemere series from Unibroue |
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Name some american fruit beers
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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. |
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Describe english fruit beers
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some historical ales. They are not overtly fruity like their Belgian counterparts
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what is steam beer
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a Hybrid: Lager fermented at Ale temeratures
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why did Steam beer develop
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Californian brewers could not make lagers because ice was unavailable to keep the fermenting room sufficiently cold to make lager yeast work
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describe Steam beer process
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shallow open fermenters to allow beer to cool quickly. Long, slow fermenting and conditioning not possible so secondary fermentation happens in barrel
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is European Steam Beer the same as California Common?
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no: European steam beers refer to the time when steam boilers provided the brewery with its power needs
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where does the name Steam Beer come from
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Perhaps from the steam rising from the open fermenters.
Perhaps the hiss heard when a barrel was tapped (unusually high amount of carbonation) |
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Who rescued Anchor Steam and when
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In 1965 Fritz Maytag purchased the company which was, at the time, considered the last specialty brewer in the US
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what is the generic name for Steam Beer and who has trademarked it
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California Common. Steam beer is trademarked to Anchor and they fiercely defend it.
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What is a cream ale
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A Hybrid: Ale fermented at Lager Temperatures.
Or, a blend of bottom and top fermenting beers. |
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Kolsch is the beer of ...
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Cologne
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How did Kolsch come about and what is its distinctiveness
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Reaction to popularity of pilsners. Known for delicacy rather than any robust distinctiveness
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How does one order Kolsch
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By the tray
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What protection does the EU afford Kolsch
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Must be brewed around the city of cologne? Must be served In a tall slim 200 ml glass free of extraneous decorations.
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Describe a Kolsch glass
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Tall and slim and small (200 ml) and free of extraneous decorations meant to convey a sense of a light tasting beer.
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Alt is the beer of....
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Dusseldorf
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What color is alt
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Copper
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What color is Kolsch
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Yellow
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What does alt mean
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Old. As in top fermenting.
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How is alt made
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Top fermenting (ale) but with a cold conditioning. Pronounced hops with ibu in the 30s
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How does one serve alt
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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 |
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What is rauchbier and where is it from
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Bamberg. Using barley malted over a beech wood fire
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What is stone beer
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Brewed befor metal kettles could be made large enough. Hot rocks dropped into wood kettle. Superheated wort caramelizes and gets smoky.
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What is the last remaining rauchbier
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Rauchenfels
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What is a whiskey malt beer
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Beer brewed to distilling standards and killed over a peat fire.
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Name two whiskey malt beers
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Fisher's adelscott and unibroue's raftman
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What is sparkling ale
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Muddy beer from Adelaide chacterized by bottle conditioning. Classic producer coopers
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What is Bierce de garde
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From French Flanders. Means keeping beer. Similar to a Belgian ale but filtered brewed in feb and march and kept through summer
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What is Saison beer or farmhouse ale
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Served to farm laborers during summer. Higher alcohol 6-8%. Classic producer DuPont.
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