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23 Cards in this Set
- Front
- Back
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What are the four basic and 1 optional components of beer? |
Malt, Hops, yeast, water, optional components are adjuncts and flavorings. |
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Malt contributes the following to beer... |
Sweetness, color, roasted flavors, body, head retention, viscosity. Contributes to the foundation of alcohol content. |
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What are four examples of grains that can be used in making beer? |
Barley, wheat, rye, oats, rice, quinoa, corn. |
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Hops contribute the following to beer... |
Bitterness, aroma, flavor, preservatives. |
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What are different profiles commonly found in different the hops varieties? |
Citrus, grapefruit, floral, pine, skunkyness, grassiness earthiness spice, tangyness |
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What are the two kinds of brewers yeast used in beer production? |
Ale and lager |
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Explain the differences between the two styles of yeast. |
Ale: top fermenting, works at warmer temperature, quick acting, produces more complex flavor profiles and leaves more residual sugars intact. Lager: bottom fermenting, works at cooler temperature, slow acting, produces cleaner and less complex flavor profiles. Goes through chilling process and leaves fewer byproducts. |
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Why is the water used in beer production so critical? |
Compromises 80 - 90% of the beer, chemical makeup will influence flavors as well as the ability to craft certain styles. |
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Today, many additional ingredients are used in beer production. How does one commonly refer to these ingredients? |
Adjuncts are additional grains added to Malt composition. Flavorings are anything else added to alter, change, enhance or add flavor. |
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What are some common examples of ingredients in beer? |
Fruit, herbs, spices, sugar, molasses, flowers, other grains such as corn, rice, oats and wheat. |
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Describe the fermentation formula. |
Sugar + Yeast = Alcohol and co2 |
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List and describe the steps of the fermentation process. |
Milling: the process in which roasted barley malt is crushed Mashing : cooking the malt with water to convert malt to fermentable sugar, creating the sweet wort Boiling: wort transferred to brew kettle, brought to a boil, first load of hot added, sterilizes wort, makes hops better and soluble, stabilizes proteins Fermentation: yeast added to metabolize sugars and create alcohol and co2. Yeast makes beer. Conditioning: complex sugars slowly ferment and beer matures, co2 dissolves, yeast settles Fining: clarifying agents added at post fermentation, help to pull yeast and particle out of beer Filtering: removes fine particles and bacteria, color, hops and body Packaging and beyond: keg or bottle packaged, sent to distributor, and to your door! |
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What is dry hopping? |
Adding hops after fermentation is complete with purpose of adding aroma and flavour not bitterness. |
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What does ABV mean, and why is it important to servers of alcohol? |
Alcohol by volume is the alcohol content for safe beer service |
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What does ibu mean, and how does that help us describe beer? |
International bitterness unit is how hop bitterness is expressed when describing beer. The higher the ibu is the hoppier the beer will be. |
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List the characteristics of real ale. |
Contains live yeast, served at 5255 degrees, unpasteurized, shorter shelf life, continuous/ second fermentation, natural carbonation, hand pumped. |
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Why is real ale difficult to find in the US? |
Volatile product, hard to make, ship, store because conditions need to remain constant. |
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Why is clean glassware important? |
Dirty glasses add undesirable components and bacteria. |
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What are three methods that can be used to determine glassware cleanliness? |
Sheeting test, salt test, lacing test. |
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What is our flagship beer and its nickname? |
Belhaven Scottish ale, the Scottish milkshake |
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Answer the following statements with true or false: Bottled beer accumulates backwash, resulting in flat, tasteless beer at the bottom. Beer has almost no nutritional value. Dark beer has higher alcohol content. Brown is the best color for beer bottles. Beer is best served ice cold. Beer kills brain cells. |
False, false, false, true, false, false. |
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What is a session beer? |
Not too flavorful or bland, low to moderate in alcohol content, savory, social, sit and enjoy |
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What are four examples of seasonally brewed beers according to tradition? |
Marzen/Festbier: Sam Adams, Oktoberfest Maibock: Rogue dead guy ale Saison: Ommegang's Hennepin Winter warmer/strong ale: 21st amendments fireside chat |
