Cicerone - Brewing Ingredients And Process

Front 1

Name three base malts and three specialty malts

Back 1

Base - pale malt, pilsener malt, Vienna malt, wheat, munich malt

Specialty - smoked malt, crystal/cara malt, black

Front 2

Name three key stages of malting

Back 2

Steeping - draws in water to increase moisture content from approx 12% to 45%

Germination - removed from water and kept moist for 3-5 days allowing barley seed to grow and form rootlet

Kilning - reduce moisture content, preserve enzymes and develop malt flavour

Front 3

How would you define an ‘adjunct’ as used in brewing?

Back 3

When a beer recipe includes starch or sugar that does not come from malted grain. Eg. Rice, corn, honey

Front 4

Describe the effect that an adjunct generally has on beer flavour and body

Back 4

Less malt flavour and lower body and mouthfeel if sugar rich adjuncts are used

Front 5

What conditions promote isomerization of alpha acids during brewing?

Back 5

Heat and agitation during the boiling stage

Front 6

Why do hops need to be dried after picking?

Back 6

To reduce moisture content from approx 75% to 10% to preserve hop oils and slow degradation

Front 7

What are the major flavour differences between a beer fermented with lager yeast and a beer fermented with ale yeast

Back 7

Lager yeast - cleaner flavour profile. Generally zero yeast driven flavour

Ale yeast - fruityname a esters

Front 8

Name three water constituents of particular concern for brewers

Back 8

Chlorine, calcium and carbonate

Hint 8

The three C’s

Front 9

Name a positive effect that calcium has on beer or the brewing process

Back 9

Calcium helps to acidify the mash and wort. At end of fermentation, yeast require calcium to ensure proper flocculation

Front 10

What is flocculation

Back 10

After fermentation yeast tends to clump together into groups

Hint 10

Flocs, similar to groups

Front 11

List 8 stages of brewing starting with milling and ending with packaging

Back 11

Milling, mashing, lautering, boiling, separation & cooling, primary fermentation, secondary fermentation, conditioning, packaging

Hint 11

MMLBSCFCP

Front 12

During milling, what portion of the barley kernel should be kept as intact as possible? What portion should be broken up as much as possible?

Back 12

Keep the husk as intact as possible. Break up the endosperm as much as possible

Front 13

What is the basic goal of mashing?

Back 13

To convert starch into fermentable sugars

Front 14

Why might a brewer want to mash at different temperatures?

Back 14

To influence the composition of the wort and the character of the finished beer

Front 15

Name three types of mashing

Back 15

Simple infusion, step mash, decoction

Front 16

What is the basic goal of lautering?

Back 16

To seperate liquid wort from spent grains

Front 17

Why is wort recirculated at the beginning of the lautering process?

Back 17

So Malt husks and other solid compounds can form an even bed to filter the wort to almost clear

Hint 17

Also called Vorlauf

Front 18

What is sparging and why is it performed as a part of lautering?

Back 18

Is when brewer adds evenly distributed hot sprinkled water to the top of the lauter tun. To help rinse extract from the grains.

Front 19

What effect does boiling have on the volume of wort?

Back 19

It reduces in volume generally to achieve the desired amount of wort

Front 20

Name two things that are removed following boiling?

Back 20

Protein and hop matter/debris

Front 21

Why do brewers add air or oxygen to cooled wort immediately before fermentation?

Back 21

Yeast require oxygen to multiply and to conduct a healthy fermentation

Front 22

Difference between saccharomyces pastorianus and saccharomyces cerevisae?

Back 22

Pastorianus = lager

Cerevisae = ale

Hint 22

Pastors drink lagers, ae for ale on end cerevisae

Front 23

During what stage of fermentation does the most yeast growth and transformation of sugar into carbon dioxide and ethanol occur?

Back 23

Primary fermentation

Front 24

Give three additional steps usually undertaken at the brewery once beer has reached its desired flavour profile before it can be sold?

Back 24

Clarification/filtration, needs to be carbonated, needs to be packaged

Front 25

What is bottle conditioning and what does it require?

Back 25

Secondary fermentation. Requires addition of fermentable sugars

Front 26

What are the three main structures of a barley kernel?

Back 26

Husk, endosperm & embryo

Front 27

Give three base malts and name a beer style that would be made with each one?

Back 27

Pilsner malt - German pilsner

Pale malt - IPA

Wheat - heffeweiss

Front 28

Describe what happens to the endosperm during germination

Back 28

The rock-hard endosperm is gradually converted into a soft chalky form

Front 29

Give three modern American beer styles that use at least 20% adjunct and name the adjunct/s they use?

Back 29

1. Cold IPA - 20-40% rice or corn

2. Cream ale - flaked corn

3. American wheat beer - 30-50% wheat

Front 30

Name the gland where the hops store alpha acids and hop oils

Back 30

Lupulin gland

Front 31

Name three different forms of physical hops used by brewers

Back 31

1. Hop pellet

2. Fresh hops

3. Hop oils/extract

Front 32

If a brewer is using a POF or PAD yeast strain, what flavors would you expect in their beer?

Back 32

Phenolic flavors

Front 33

What off-flavors might result from improper milling and how would they be caused?

Back 33

Polyphenols and tannins - the result of the husk being milled too small allowing for the extraction of those flavors. Beer could end up with an astringent flavor.

Front 34

Name three negative effects that arise if brewing water is very low in calcium from all sources

Back 34

1. Absence of alpha-amylase having a negative impact on the starch breakdown

2. Poor flocculation - flocculation requires calcium

2. Gushing bottles - calcium prevents

Front 35

Name the mineral responsible for 'temporary hardness' and state what negative flavor characteristics can be attributed to it in pale, bitter beers?

Back 35

Carbonate at high levels tend to give unpleasant bitterness that can taste 'soapy'

Front 36

Why have brewers stopped using decoction mashing in most cases?

Back 36

It requires 30-60% more energy and takes more time

Front 37

What off flavours might result from an improperly conducted lauter?

Back 37

Sparging for too long or with water that's too hot it can extract tannins from the grain husks giving the beer a harsh flavour

Front 38

Name 5 physical and chemical changes that occur during the boil?

Back 38

1. Developing colour

2. Evaporating excess water

3. Stripping undesirable volatile aromatic compounds from the wort e.g. DMS

4. Isomerizing hop alpha acids to impart bitterness

5. Coagulating excess protein

Front 39

Describe how a whirlpool achieves separation of solids from liquids?

Back 39

As a result of a whirlpool motion, the solids from the wort form a compact pile in the bottom of the vessel

Front 40

What brewing processes are are accomplished in a coolship and how does it work?

Back 40

Cooling, wort aeration and seperation. High surface to area ratios allows for gradual cooling.

Front 41

What role does fermentation temperature control play in the flavour of finished beer?

Back 41

Fermentation drives flavor formation. Each yeast strain has an ideal temperature range where it will give the flavours expected of it.

Front 42

What off flavours might result from issues during beer filtration and packaging stages?

Back 42

Oxidization. Wet cardboard flavour

Front 43

8 stages (detailed)

Back 43

1. Milling - grind the malt

2. Mashing - mix the malt with hot water

3. Lautering - separate liquid from solid

4. Boiling- boil the wort with hops

5. Separation & cooling - separate wort from hops and other matter/debris and cooling

6. Fermentation - primary and if necessary secondary

7. Conditioning - clarification and (centrifuge, pasteurize etc.)

8. Packaging - carbonation, kegging, canning

Front 44

High temperatures during fermentation can lead to which of the following?

Back 44

Estery flavors: High temperatures can cause yeast to produce excessive amounts of esters, which can result in fruity, banana-like flavors that may be undesirable in certain beer styles.

Front 45

Which of the following best describes whirlpooling?

Back 45

Separation of wort from hop matter and other debris

Front 46

Isoamyl acetate is most commonly described as which of the following flavors?

Back 46

Banana flavours

Front 47

Flavor commonly found in beers made with Brettanomyces?

Back 47

Brettanomyces beers include fruity notes like pineapple, peach, or apricot, as well as earthy or spicy flavors.

Front 48

Which brewing process requires calcium?

Back 48

Alpha-amylase is a key enzyme that breaks starch into sugar in brewing. Alpha-amylase requires calcium.

Front 49

Which temperature is best when lagering a beer?

Back 49

1-2 degrees celsius

Front 50

When compared with two-row barley, six-row has more of which of the following?

Back 50

Husks. Husks can help with filtration during the brewing process, but the husks also contribute to higher protein content.