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65 Cards in this Set
- Front
- Back
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Earliest Examples of Beer were from.... |
Mesopotamia 3100 BCE |
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Hops were discovered in... |
800 AD |
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Reinheitsgebot (1506) |
Oldest food/beverage regulation in existence |
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Classifications of Beer that define style |
Appearance Aroma Flavor Mouth Feel Strength |
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Two Main 'Types' of Beer |
Ales and Lagers |
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Ales are fermented at what temperature? |
60-85 degrees F |
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What type of yeast do ales use to ferment? |
top fermenting yeast (same found in bread) |
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How long is the fermentation cycle for ales? |
1-3 weeks (Brew to Drink) |
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Ales are served.... |
Warm (45º-55º) |
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What temperature are Lagers fermented at? |
Cold fermented at 40º-55º) |
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What type of yeasts to Lagers use? |
Bottom fermenting |
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How long is the fermentation cycle for Lagers? |
6-8 weeks (long cycle) |
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Lagers have a _____ flavor. |
Lighter |
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Lagers are served ____ _____. |
Ice cold <45º F |
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Four primary stages of the Beer life cycle. |
1. Growing 2. Brewing 3. Packaging 4. Drinking |
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What falls under cycle 1, growing? |
-Hops -Grains -malting |
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Brewing consists of what four basic stages? |
1. Mashing 2. Sparge/Lautering 3. Brewing 4. Fermenting |
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What is mashing? |
The breaking down of starches into simple sugars. |
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what are starches? |
Series of glucose molecules |
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Describe the mashing process |
Take grain --> add water ---> enzymes break down the starch and create sugars |
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Name the 2 active enzymes |
Amalase and Beta Amalase |
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Describe Malting |
Grains are sprouted starches begin to convert to sugars enzymes activate Then dried this kills the plant so that it will not eat up all the sugars |
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Describe Lautering/Sparge phase |
•Remove the dissolved sugars/proteins/dextrins from grain husks •giant scale filtration where husks make filter bed •allows removal of large insoluble starches and proteins. |
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What is the liquid obtained from the sparge/lautering phase called? |
Wort |
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What is done with the wort once it is obtained? |
boiled, hopped, and then cooled |
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What are some of the chemical changes that occur during brewing? |
-Proteins coagulate/ denature -hop oils get extracted/oxidized -sugars get carmelized |
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What are hops? |
They are a flower, Humulus lupulus vine |
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What type of plants are hops? |
A dioecious plant -Only the female is used |
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How many varieties of hops are there? |
over 80 |
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What do hops add? |
Aroma and bitterness |
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Hop Oils |
Alpha Acids |
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Alpha acids |
-Bitterness -antibacterial -Hops often described as % alpha -wt: % of alpha acid in that hop variety -isomerize in boiling water (changes character and bitterness) -Antioxidant -Beta Acids -Don't directly contribute to bitterness |
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Essential Oils |
-Aroma -60-80% of the hop oils -Lower MW -tend to boil off |
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How long is Wort boiled for? |
60-90 minutes |
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When are the hops added? |
At different stages -0 minutes: first hops -boiled to get maximum isomerization of alpha acids -Bitterness -Last 15 minutes: flavor hops -Last 5 minutes: aroma hops |
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What happens when light hits the beer during fermentation? |
Causes a bad taste |
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Sugars + yeast= ? |
Ethanol |
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What is yeasts main food source? |
Sugars |
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other alcohols + carboxylic acids=? |
esters |
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what is the octet rule? |
These elements want 8 electrons in their outer energy level (except hydrogen, it just wants 2) Achieved by sharing electrons |
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How many bonds does each element contain? |
Carbon- 4 bonds Nitrogen-3 bonds Oxygen-2 bonds Hydrogen-1 bond |
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What are the 3 most important functional groups for beer? |
Carboxylic Acid Ester Alcohol |
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What happens to alcohol when it hits oxygen? |
it gets converted to acetic acid (a form of carboxylic acid) |
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What is formed when you put carboxylic acid with ethanol? |
Ester |
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What is Ester? |
carbon that has a double bond with oxygen |
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Prefix for 1 carbon |
meth CH3-OH Methanol |
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Prefix for 2 carbons |
Eth CH3-CH2-OH Ethanol |
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Prefix for 3 Carbons |
Prop CH3-CH2-CH2-OH Propanol |
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Prefix for 4 Carbons |
But CH3-CH2-CH2-CH2-OH Butanol |
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Prefix for 5 Carbons |
Pent CH3-CH2-CH2-CH2-CH2-OH Pentanol |
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Prefix for 6 Carbons |
Hex CH3-CH2-CH2-CH2-CH2-CH2-OH Hexanol |
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Prefix for 7 Carbons |
Hept CH3-CH2-CH2-CH2-CH2-CH2-CH2-OH Heptanol |
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Prefix for 8 |
Oct CH3-CH2-CH2-CH2-CH2-CH2-CH2-CH2-OH Octanol |
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What can happen to Wort when it is hot? |
It becomes very susceptible to oxidation |
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What are you ways you can cool the beer? |
-Immersion chiller -Counterflow chiller |
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When should you NOT agitate it? |
While hot. >80º |
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Should be cooled to what? |
Temperature appropriate to the type of yeast used |
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What do you do to get dissolved oxygen into the wort for yeast? |
aerate it |
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What do you measure during the cooling process? |
The specific gravity |
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What are the two fermentation stages? |
•Primary Fermentation •Secondary Fermentation |
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Primary Fermentation |
-Yeast rapidly eats up all the sugar, multiplies and makes alcohol -Begins to form spores and as food is used up, flocculates into bunches and drops out |
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Secondary Fermentation |
-Beer is removed from settled out yeast. -Remaining yeast finishes fermentation and drops out -Conditioning -yeast starts converting side products into other forms |
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Bottling |
-Finished Beer removed from yeast -Small amount of sugar added -allowed to carbonate for 7-10 days |
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What is the 1st step to alcoholic fermentation? |
yeast breaks glucose molecule in half and converts into 2 molecules of Pyrovate ADP---->>ATP |
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What is the 2nd step to alcoholic fermentation? |
Break molecule apart-releases CO2- Leaves CH3-C-H---->>acetylaldehyde (apple-like smell) acetylaldehyd=ethanol |
