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32 Cards in this Set
- Front
- Back
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Essential ingredients of beer |
85-90% water Cereal grains (barley) - turn to sugar when germinated so fermentation can happen Yeast Hops |
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Ales (7) |
Top fermenting yeast that ferments quickly at warmer temperatures
Wheat Pale ale / India Bitters Porter Stout Lambic |
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Lager |
Bottom fermenting yeasts that ferment slowly at cooler temperatures
Pilsner Bock |
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Sake abv |
15-20% |
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Sake components |
Water Rice Yeast Koji-kin mold called aspergillis oryzae is used to create koji, converting starches to sugar and then alcohol |
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Junmai |
Pure rice. No distilled alcohol added |
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Junmai |
Pure rice. No distilled alcohol added |
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Honjozo |
At least 30% rice polished away. Small amount of distilled alcohol added |
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Junmai |
Pure rice. No distilled alcohol added |
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Honjozo |
At least 30% rice polished away. Small amount of distilled alcohol added |
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Nigori |
Milky, unfiltered, usually off-dry |
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Junmai |
Pure rice. No distilled alcohol added |
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Honjozo |
At least 30% rice polished away. Small amount of distilled alcohol added |
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Nigori |
Milky, unfiltered, usually off-dry |
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Ginjo |
At least 40% of rice polished away, with or without alcohol added |
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Daiginjo |
At least 50% of rice polished away, with or without added alcohol |
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Spirits ingredienys |
Grain Fruit Other (vegetables, plants) |
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White spiriys |
Gin Vodka Rum Eaux-de-vie Grappa Marc |
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Brown spirits |
Whiskey Cognac Armagnac Calvados Brandy |
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Continuous still/column |
Used for lighter, cleaner spirits Cleans many flavors of base alc beverage |
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Vodka |
From grains, potatoes, grapes Column/continuous still |
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Gin |
Juniper Also coriander, orange peel, anise, cassia London dry style Column/continuous still |
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Gin |
Juniper Also coriander, orange peel, anise, cassia London dry style Column/continuous still |
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Tequila |
From heart of blue agave Mezcal Silver/reposado/anejo |
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Gin |
Juniper Also coriander, orange peel, anise, cassia London dry style Column/continuous still |
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Tequila |
From heart of blue agave Mezcal Silver/reposado/anejo |
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Eaux-de-vir |
Fruit brandy Clear Framboise - raspberry Kirsch - cherry Poire william - pear Pomace (leftover winemaking solids) Pisco |
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VS |
Youngest cognac allowed on market must be at least 2.5 years old |
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VS |
Youngest cognac allowed on market must be at least 2.5 years old |
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VSOP, VO, reserve |
Very superior old pale, very old At least 4.5 years old |
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XO / napoleon |
XO = extra old 6.5 years minimum |
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Where to find plump Burgundian Chardonnay at great value |
Macon prisse Macon davaye Vire/clesse |
