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264 Cards in this Set
- Front
- Back
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Importers/brewers of beer sell to what member of the three tier system?
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Wholesalers
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Wholesalers sell to
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Both on and off premise retailers
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Retailers sell to
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constumers
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Some states have granted exceptions tothe three-tier. Name 2 common exceptions
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1. Brewpubs that both brew and retail to consumers2. Breweries that brew and sell directly to retailers or consumers
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Name the tax brewers pay to the Federal Government on each gallon of beer they produce:
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Federal Excise Tax
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Tax that generally is processed and paid by wholesalers
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State Excise Tax
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Sales taxes typcially paid by retialers
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Sales taxes and other local taxes
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Income taxes are levied on the following
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Breweries, distributors and retailers
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What aspect of beer label is most useful in assessing the freshness of beer?
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Born on, bottled on, or consume by date.
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With a traditional consumer date code; What does 060912 mean
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June 9, 2012
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Using Julian Date Coding; What is 120-12
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120th day of 2012 or around April 1st of 2012
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When recieving a shippment of beer (bottles or cans), name three things to look for when checking the beer in
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1. Not dented or Broken2. Box weakness and any sign of leakage3. Beer is cool, if it is warm the flavor could be altered
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Name two physical or behavioral indications that an individual should not be served additional alcohol.
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Slurring, Loud Talking, vomiting, stumbling, falling asleep
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On average how many drinks in an hour can one consume
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1 12oz beer per hour
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Typically which gender is more effected by alcohol; drink for drink
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Female
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What are two practices that can be viewed as responsible serving
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1. Adjust serving size based off ABV2. Provide accurate ABV information to the consumer
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Beer is best consumed at what age?
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Young or Fresh
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Why is most craft beer best consumed fresh
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Most are non-pasturized and the flavors begin to fade quickly
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When is a beer ready to drink
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as soon as it is released from the brewery
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Describe the traits of a fresh beer that might make it interesting to save for consumption a year or more after packaging:
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High alcohol, intensely flavored, bottle conditioned homebrew
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Name two thing that retailers can do to ensure the freshness of beer they sell:
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Store away from light (particularly sun and fluorescent), temperature control, proper rotation.
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Two things to consider when rotating product
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1. beer is consumed in order of date coding2. Remove out of date products from service immediatly
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Average Shelf life of Non-Pasturized draft beer (no date code)
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45-60days refridgerated
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Average Shelf life of pasturized beer (no date code)
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90-120 days rfridgerated
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Bottled Beer beer with no date code (3 things to consider)
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1. If refridgerated can be good up to 6months2. When not refridgerated it can deteriate quickly3. Taste aged vs Fresh if possible to determine the amount of deterioration
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Besides rotation of product what is another way for a bar to make sure that their beer is fresh
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Train the staff to sell all beers not just focus on one brand
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Refridgerated storage is required for
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All draft and most craft beers, best means of storage
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Effects of storing a beer non-refridgerated
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Accelerates aging and off flavors
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With time the following 3 things can happen to a beer if aged
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1. All beers will devolpe a sign of oxidation (papery/wet cardboard flavors)2. Autolysis of yeast (meaty flavors)3. Devolpement of micobrobial off flavors (sour, butter, phenolic, and others)
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Why are bottled beers more prone to skunking
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caused by sunlight and fluorescent lighting
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Where is skunking most noticed in a beer? describe the sense effected by the action
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aroma; typcially smells sour or bitter
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From best to worse rate packages for light (UV) protection
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Alumninum Cans/Bottles and Ceramic Bottles (100%), Brown Glass (98%), Green glass (20%), Clear glass (no protection)
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Two gases used to serve draft beer properly
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CO2 or Co2-Nitrogen mix (at proper pressure)
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What should never be used to dispense draft beer
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Compressed air
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Using a party pump how long is a beer typcially good for?
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less than 24 hours
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Device attached to a keg to allow input of gas and output of beer
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Coupler
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Device attached to the server's side of a draft tower for pouring draft beer
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Faucet
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Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty
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FOBs (Foam on Beer Devise)
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The box you might see outside the beer cooler that is supplied with both carbon dioxide and nitrogen gas and has an output labeled "25% CO2"
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Gas blender
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Hose that delivers gas to the keg
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Gas Line
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Hose that carries beer from the keg to a nearby wall mounted bracket
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Beer Line
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At a specific temperature, proper draft beer system operation depends upon balancing what two elements
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Pressure and Volume
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If the operating temperature of a balanced draft system (cooler and lines) is increased by several degrees, how should gas pressure be changed, if at all? (Assume use of 100% CO2)
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It will need to be proportionately increased to maintain proper CO2 levels
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When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check:
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Whether the coupler is attached correctly to the keg, if the keg has beer in it, whether there is CO2 in the tank and if the tank is connected to the keg.
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When troubleshooting a long-draw system where the taps are pouring foamy beer, what is the first thing you should check and where or how should you check it?
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What: Temperature between the keg and the tapsWhere/how: Check the condensing unit (air-cooled) or the power pack (glycol system) outside the beer cooler
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When you have checked condensing unit/power pack and determined that they are correct but the beer on one tap still foams, list one other thing you might check
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Check the temperature of that ONE keg to determine that it is the correct temperature
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How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?
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Every two weeks
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What solution at what approximate strength is required for proper routine line cleaning?
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A caustic solution of 2% , 3% for problematic lines
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When cleaning a long-draw system system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?
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Velocity: 2 gal/minTime: 15 min
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What two components of the draft system should be disassembled and manually cleaned each time the system is cleaned?
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Coupler and faucet
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What supplemental cleaning is recommended every third or fourth cleaning of a draft system?
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Acid
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When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?
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Water
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______ adjusts and controls the flow of gas fromany source
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A regulator
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_________ regulators are designed for higher pressures
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Nitrogen
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What metal should not be used for draft beer equipment
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brass, because it will give off a metallic taste
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_________ join tubing together in a long-draw coldbox. The _________ gives a solid connecting spotfor jumper lines from the keg.
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Wall brackets
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_______ stop the flow of beer through a line once thekeg empties. This reduces the beer loss normally associated with changing a keg and therefore reducesoperating costs.
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FOBs
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________ draw beer from a keg or other beerservingvessel and deliver it to the faucet.
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Beer pumps
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______ use mechanical force to propel the beer through thesystem.
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beer pumps
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Most long-draw systems employ _______to prevent over-carbonation of the beer.
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a nitrogen-CO2 blend
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_______ mix pure tank CO2 and pure tank nitrogento a specified ratio.
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Gas blenders
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What temperature range is key for a draft system
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34-38 F
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A balanced draft system should pour at the following rates; Min/Gallon and Oz./Second
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two ounces per secondone minute to pour one gallon of beer
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Beer stored between ______
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34° - 38ºF
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Beer served between _______
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38° - 44ºF
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The inside of a wet beer glass is sprinkled with salt and the salt adheres everywhere except for a half-inch wide band at the middle of the glass. Is this glass "beer clean"?
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No
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Describe features that indicate a beer has been served in a beer clean glass
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Bubbles come from the bottom, not the sides of the glass, good head retention and even lacing
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What is the best way to dry beer glasses and what item or equipment is required?
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Upside down on a stainless steel grate or mat to allow proper airflow inside glass
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Real ale is a natural product brewed using traditional ingredients and left to mature in the ______ from which it is _____ in the pub through a process called secondary ____.
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CaskServedFermentation
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When a retailer fills a "growler" jug with a screw-on cap, what additional measure is needed to prevent the customer from having potential legal problems during the trip home?
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Shrink wrap, or utilizing a "void" tape or sticker over the cap (cannot be the same color as either the bottle or the cap)
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What two US organizations maintain comprehensive and detailed lists of beer styes, including qualitative descriptions and quantitative data like original gravity and color?
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BJCP (Beer Judges Certification Program) and Brewers Association
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Explain the Sheeting Test when testing for a beer clean glass
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Dip the glass in water. If the glassis clean, water evenly coats the glass when liftedout of the water. If the glass still has an invisiblefilm, water will break up into droplets on the insidesurface.
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Explain the Lacing Test
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Fill the glass with beer. If the glass isclean, foam will adhere to the inside of the glass inparallel rings after each sip, forming a lacing pattern.If not properly cleaned, foam will adhere in arandom pattern, or may not adhere at all.
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Chilled glasses are OK to be served for what style of beer (must be dry);
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American Adjunct Lager/Domestic Lager
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How much head maximizes retailer profit, as foamis 25% beer. Filling glass to the rim is really overpouring.
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A one-inch
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4 steps to pouring a draft beer
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1. Hold glass at 45º angle, open faucet fully.2. Gradually tilt glass upright once beer has reachedabout the halfway point in the glass.3. Pour beer straight down into the glass, workingthe glass to form a one inch collar of foam(“head”). This is for visual appeal as well as carbonationrelease.4. Close faucet quickly to avoid wasteful overfl ow.
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% of Caustic Cleaner should be used to clean new lines & older lines that are probalmatic
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2% or greater concentration for newer, well-maintained lines or3% concentration for older or problematic lines.
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After cleaning, flush lines with ________ until pH matches that of __________ and no visible debrisis being carried from the lines.
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cold water, tap water
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What should be hand cleaned every 2 weeks with draft lines (2 things)
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Disassemble and hand clean faucets; hand clean couplers.
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Additionally you should clean lines with ______ every ______ months. The temperature should should be around __________ of the cleaning solution during the process.
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Acid, 3 months, Maintain a solutiontemperature of 80º - 125ºF.
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All vinyl jumpers and vinyl direct draw lines shouldbe replaced ________
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every year.
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All long-draw trunk line should be replaced in thefollowing instances: (name 3)
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- When the system is ten years or older.- When flavor changes are imparted in a beer’sdraught line from an adjacent draught line.- When any line chronically induces flavorchanges in beer.
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When diluting chemical concentrate, always add_________ to _________
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chemical to water
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In the case where a coupler’s ________ is or ever has been missing, the gas line may well have been compromised and should be replaced.
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gas back flow valve(Thomas valve)
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Acid Washing removes what from the lines
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Inorganic Materials aka Beer Stone Build Up and Water Stone
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Caustic chemicals remove__________ fromthe interior of the draught line, hardware and fi ttings.
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organic material
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Mix acid line cleaner to the solution strength ____________.
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recommended by the manufacturer
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Mix caustic solution with water warmed to a temperaturebetween __________
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80º - 125ºF
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Plastic tubing with a lining of nylonor PET that provides a gas barrier to better protectthe beer from oxidation.
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Barrier Tubing
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The connector to the keg
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Coupler/Tavern Head
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A draught beer system over 50 feet longthat uses barrier tubing in a refrigerated bundle that typicallyrequires a mixed gas to avoid over-carbonation.
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Long Draw
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A unit of measure ofgas pressure.
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PSI (Pounds per square inch)
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The flexible piece of vinyl tubing that is used between the keg and draught beer system that should be replaced annually.
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Jumper Tubing
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A draught system under 50 ft. longthat can be run on straight CO2 or mixed gas, and canuse air-cooled or refrigerated lines.
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Short Draw
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The connecting piece that goes through thecold box wall or tower and connects the tubing andtailpiece to the tap. It also can help provide systempressure reduction.
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Shank
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3 general things to consider when selecting the proper glassware
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Size/strength of the beer, Shape/Historical glassware, and Brand
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Stronger Beers should be served in ______ glasses
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smaller
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How do you properly clean a glass?
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Empty glass in open sink, submerge glass in soapy water, clean with brush, submerge heel first in clean water, submerge heel first in sanitzer then allow to air dry on stainless steel drainboard surface.
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How do you properly pour a beer?
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Tilt beer clean glass to 45 degree angle, pour down side until half full then straighten glass upright and continue pouring down middle to create proper head.
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How do you tell if a beer glass is clean
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Sheeting: Immerse in water, remove heel first, water should sheet, not form droplets, beer clean glass will dry crystal clear.Salt: Immerse glass heel first in water, empty and sprinkle salt; will only stick to clean surface of glass.Lacing: Fill glass with beer, foam should adhere to glass in a series of rings if beer clean, if not will be in random pattern.
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What is the three sink system?
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Sink of warm water and mild detergent, sink of clean warm water, sink of warm water and sanitizer.
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Why rinse a glass with cool water before serving?
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Removes residual sanitizer, cools glasses that may warm from just being washed, aides in ideal head formation and retention
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Bottle - Conditioned beer should be stored in what possition
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up-right
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When examining a bottle of beer before serving you should look for the following 3 things
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1. white flakes (unstable beer, do not serve in this condition)2. thin ring of gunk at liquid level in neck (generally a sign of a bad bottle, do not serve)3. Yeast in the bottle of the bottle (ask if the consumer would like the yeast poured or saved in the bottom of the bottle)
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Is it safe to serve a beer with a damaged lip of a bottle
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no
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How long should a beer sit in the cooler before it is tapped
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24 hours
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When does a FOB need to be reset?
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after every keg change
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Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?
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Original gravity
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The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name?
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International Bittering Units (IBUs)
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What beer trait do measurements in degrees SRM or degrees EBC represent?
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Color
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Carbonation levels in beer are commonly represented by what measure?
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Volumes of Co2
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The qualitative beer traits represented by the texture and weight of the beer during tasting is known by what name?
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Mouthfeel
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SRM, IBU, ABV Range for:German Pilsner
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SRM: 2-5IBU: 25-45ABV: 4.4-5.2
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SRM, IBU, ABV Range for:Bohemian Pilsener
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SRM: 3.5-6IBU: 35-45ABV:4.2-5.4
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SRM, IBU, ABV Range for:Munich Helles
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SRM: 3-5IBU: 16-22ABV: 4.7-5.4
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SRM, IBU, ABV Range for:Vienna Lager
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SRM: 10-16IBU: 18-30ABV:4.5-5.5
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SRM, IBU, ABV Range for:Oktoberfest/Marzen
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SRM: 7-14IBU: 20-28ABV: 4.8-5.7
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SRM, IBU, ABV Range for:Munich Dunkel
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SRM: 14-28IBU: 18-28ABV: 4.5-5.6
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SRM, IBU, ABV Range for:Schwarzbier
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SRM: 17-30IBU: 22-32ABV:4.4-5.4
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SRM, IBU, ABV Range for:Maibock/Helles Bock
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SRM: 6-11IBU: 23-35ABV: 6.3-7.4
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SRM, IBU, ABV Range for:Traditional Bock
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SRM: 14-22IBU: 20-27ABV: 6.3-7.2
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SRM, IBU, ABV Range for:Doppelbock
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SRM: 6-25IBU: 16-26ABV: 7-10
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SRM, IBU, ABV Range for:Eisbock
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SRM: 18-30IBU: 25-35ABV: 9-14
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SRM, IBU, ABV Range for:Lite American Lager
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SRM: 2-3IBU: 8-12ABV: 2.8-4.2
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SRM, IBU, ABV Range for:Standard American Lager
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SRM: 2-4IBU: 8-15ABV: 4.2-5.3
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SRM, IBU, ABV Range for:Premium American Lager
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SRM: 2-6IBU: 15-25ABV: 4.6-6
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SRM, IBU, ABV Range for:Classic American Pilsner
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SRM: 3-6IBU: 25-40ABV: 4.5-6.0
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SRM, IBU, ABV Range for:Dark American Lager
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SRM: 14-22IBU: 8-20ABV: 4.2-6
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SRM, IBU, ABV Range for:Cream Ale
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SRM: 2.5-5IBU: 15-20ABV: 4.2-5.6
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SRM, IBU, ABV Range for:Blonde Ale
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SRM: 3-6IBU: 15-28ABV: 3.8-5.5
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SRM, IBU, ABV Range for:Kolsch
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SRM: 3.5-5IBU: 20-30ABV: 4.4-5.2
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SRM, IBU, ABV Range for:American Wheat or Rye Beer
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SRM: 3-6IBU: 15-30ABV: 4.5-5.5
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SRM, IBU, ABV Range for:California Common
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SRM: 10-14IBU: 30-45ABV: 4.5-5.5
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SRM, IBU, ABV Range for:Dusseldorf Altbier
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SRM: 11-17IBU: 35-50ABV: 4.5-5.2
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SRM, IBU, ABV Range for:Standard/Ordinary Bitter
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SRM: 4-14IBU: 25-35ABV: 3.2-3.8
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SRM, IBU, ABV Range for:Special/Best/Premium Bitter
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SRM: 5-16IBU: 25-40ABV: 3.8-4.6
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SRM, IBU, ABV Range for:Extra Special/ Strong Bitter
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SRM: 6-18IBU: 30-50ABV: 4.6-6.2
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SRM, IBU, ABV Range for:Scottish Light 60/-
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SRM:9-17IBU: 10-20ABV: 2.5-3.2
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SRM, IBU, ABV Range for:Scottish Heavy 70/-
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SRM: 9-17IBU: 10-25ABV: 3.2-3.9
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SRM, IBU, ABV Range for:Scottish Extra 80/-
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SRM: 9-17IBU: 15-30ABV: 3.9-5
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SRM, IBU, ABV Range for:Irish Red Ale
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SRM: 9-18IBU: 17-28ABV: 4.6
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SRM, IBU, ABV Range for:Strong Scotch Ale
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SRM: 14-25IBU: 17-35ABV: 6.5-10
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SRM, IBU, ABV Range for:American Pale Ale
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SRM: 5-14IBU: 30-45ABV: 4.5-6.2
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SRM, IBU, ABV Range for:American Amber Ale
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SRM: 10-17IBU: 25-40ABV: 4.5-6.2
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SRM, IBU, ABV Range for:American Brown Ale
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SRM: 18-35IBU: 20-40ABV: 4.3-6.2
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SRM, IBU, ABV Range for:(English Brown) Mild
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SRM: 12-25IBU: 10-25ABV: 2.8-4.5
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SRM, IBU, ABV Range for:Northern English Brown
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SRM: 12-22IBU: 20-30ABV: 4.2-5.4
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SRM, IBU, ABV Range for:Brown Porter
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SRM: 20-30IBU: 18-35ABV: 4-5.4
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SRM, IBU, ABV Range for:Robust Porter
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SRM: 22-35IBU: 25-50ABV: 4.8-6.5
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SRM, IBU, ABV Range for:Baltic Porter
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SRM: 17-30IBU: 20-40ABV: 5.5-9.5
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SRM, IBU, ABV Range for:Dry Stout
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SRM: 25-40IBU: 30-45ABV: 4-5
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SRM, IBU, ABV Range for:Sweet Stout
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SRM: 30-40IBU: 20-40ABV: 4-6
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SRM, IBU, ABV Range for:Oatmeal Stout
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SRM: 22-40IBU: 25-40ABV: 4.2-5.9
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SRM, IBU, ABV Range for:Foreign Extra Stout
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SRM: 30-40IBU: 30-70ABV: 5.5-8
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SRM, IBU, ABV Range for:American Stout
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SRM: 30-40IBU: 35-75ABV: 5-7
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SRM, IBU, ABV Range for:Russian Imperial Stout
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SRM: 30-40IBU: 50-90ABV: 8-12
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SRM, IBU, ABV Range for:English IPA
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SRM: 8-14IBU: 40-60ABV: 5-7.5
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SRM, IBU, ABV Range for:American IPA
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`SRM: 6-15IBU: 40-70ABV: 5.5-7.5
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SRM, IBU, ABV Range for:Imperial IPA
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SRM: 8-15IBU: 60-120ABV: 7.5-10
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SRM, IBU, ABV Range for:Weizen/Weissbier
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SRM: 2-8IBU: 8-15ABV: 4.3-5.6
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SRM, IBU, ABV Range for:Dunkelweizen
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SRM: 14-23IBU: 10-18ABV: 4.3-5.6
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SRM, IBU, ABV Range for:Weizenbock
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SRM: 12-25IBU: 15-30ABV: 6.5-8
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SRM, IBU, ABV Range for:Witbier
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SRM: 2-4IBU: 10-20ABV: 4.5-5.5
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SRM, IBU, ABV Range for:Belgian Pale Ale
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SRM: 8-14IBU: 20-30ABV: 4.8-55
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SRM, IBU, ABV Range for:Saison
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SRM: 5-14IBU: 20-35ABV: 5-7
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SRM, IBU, ABV Range for:Biere de Garde
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SRM: 6-19IBU: 18-28ABV: 6-8.5
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SRM, IBU, ABV Range for:Berliner Weisse
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SRM: 2-3IBU: 3-8ABV: 2.8-3.8
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SRM, IBU, ABV Range for:Flanders Red Ale
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SRM: 10-16IBU: 10-25ABV: 4.6-6.5
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SRM, IBU, ABV Range for:Flanders Brown Ale (Oud Bruin)
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SRM: 15-22IBU: 20-25ABV: 4-8
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SRM, IBU, ABV Range for:Straight (Unblended) Lambic
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SRM: 3-7IBU: 0-10ABV: 5-6.5
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SRM, IBU, ABV Range for:Gueuze
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SRM: 3-7IBU: 0-10ABV: 5-8
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SRM, IBU, ABV Range for:Belgian Blond Ale
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SRM: 4-7IBU: 15-30ABV: 6-7.5
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SRM, IBU, ABV Range for:Belgian Dubbel
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SRM: 10-17IBU: 15-25ABV: 6-7.6
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SRM, IBU, ABV Range for:Belgian Tripel
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SRM: 4.5-7IBU: 20-40ABV:7.5-9.5
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SRM, IBU, ABV Range for:Belgian Golden Strong Ale
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SRM: 3-6IBU: 22-35ABV: 7.5-10.5
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SRM, IBU, ABV Range for:Belgian Dark Strong Ale
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SRM: 12-22IBU: 20-35ABV: 8-11
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SRM, IBU, ABV Range for:Old Ale
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SRM: 10-22IBU: 30-60ABV: 6-9
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SRM, IBU, ABV Range for:English Barleywine
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SRM: 8-22IBU: 35-70ABV: 8-12
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SRM, IBU, ABV Range for:American Barleywine
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SRM: 10-19IBU: 50-120ABV:8-12
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SRM, IBU, ABV Range for:Belgian Tripel
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SRM: 4.5-7IBU: 20-40ABV:7.5-9.5
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Pale lager created and consumed in Munich
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Helles lager
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Amber lager named for Austrian capital
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Vienna lager
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Dark German lager style whose name translates as "black"
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Schwartzbier
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Often pale and hoppier variation of a 16P lager associated with Spring
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Maibock
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The style dubbed "liquid bread" created to sustain fasting monks
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Doppelbock
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Specialty lager made from malt dried directly over a wood fire
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Rauschbier
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Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style
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Altbier
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The city of Cologne gives a blonde ale known by what style name
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Kolsh
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Munich beer style known for flavor of 4-vinyl guaiacol
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Weisen
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German style known for distinct tartness produced by lactobacillus
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Berlinerwiess
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Of the two sub-categories of European all-malt pilsner (Bohemian and German), which is the often-paler and drier version?
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German
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Brown Trappist or Abbey-style ale around 6 to 7% abv
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Dubbel (Chimey Red)
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Straight, unblended spontaneously fermented wheat-containing ale from Brussels region
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Straight Lambic
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Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale
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Geueze
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Spontaneously fermented Belgian-style ale aged with cherries
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Kriek
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Spontaneously fermented Belgian-style ale aged with raspberries
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Framboise
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Strong (>8% abv) pale Belgian-style ale of monastic origin
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Trippel
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With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium
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Flanders
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Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border
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Biere De Garde
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Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise
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Witbier
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Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes
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Saison
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Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers
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Belgian Golden Strong Ales
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An approx 3.5% abv draught pale ale consumed in British pubs
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Standard/Ordinary Bitter
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English Midlands ale, often dark and nearly always less than 3.5% abv
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Mild
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Dark ale consumed daily by London working classes circa 1750
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Porter
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Best-known Irish beer style made with roast barley
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Dry Irish Stout
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Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?
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Scottish Ales60/ Light70/ Heavy80/ Export
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Sub-style of stout made in England using lactose
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Sweet Stout (sometimes known as milk or cream stouts)
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Style name used for the strongest stouts
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Russian Imperial Stouts
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Nickname for a stong Scotch ale
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Wee Heavy
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In modern times, style name for stouts made for routine export`
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Foreign Export Stout
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Modern Irish style that is not a stout
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Irish Red Ale
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Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s
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India Pale Ale (IPA)
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A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv
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Special/Best Bitter
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English ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging
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English Old Ale
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A beer that contains no roast or black malts and is often the strongest of English ales
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English Barleywine
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Style of dark ale rare in Britain except for a Newcastle export well-known in the US
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Northern English Brown Ale
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Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration
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California Common/Steam Beer
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A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures
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Cream Ale
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Similar to American Pale Ale but with slightly more malt character
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American Amber Ale
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Name(s) for stronger, more highly hopped versions of IPA
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Imperial/Double IPA
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Lager made wiht a grist of 30 to 50 percent corn or rice
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American Adjunct Lager
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Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains
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Oatmeal Stout
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Well-bittered all-malt pale lager
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Bohemian Pilsner
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Often malt-balanced ale with a color between that of amber and stout
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Porter
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Five basic tastes detected by the tongue
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Sweet, salty, sour, bitter, umami
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Other than taste, what other senses contribute during evaluation of beer?
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Sight, smell, touch (mouthfeel)
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What should be avoided for at least 15 minutes before beer evaluation?
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Food, sodas, coffee, tea, cigarettes
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What should the ideal environment for beer tasting be free of?
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Aromas, noise and other distractions
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Once you have swirled the beer in your half-full glass, what pattern of inhalation is best used to assess the aroma of a beer?
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Short sniffs (aka Drive by)
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What words might be used to describe the flavors imparted in beer by crystal malt?
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Sweet, caramelly flavors
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What words describe the flavors imparted in beer by roasted barley?
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Roasted, bitter, coffee-like flavors
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What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
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Grapefruit and resiny/pine flavors
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What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?
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Spicy, clean, earthy, floral
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What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?
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Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage
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What common words do beer evaluators use to describe the flavors Dimethyl Sulfide (DMS) compounds produce in beer?
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Creamed corn, cooked/rotten vegetables, shell-fish; primarily caused by malt, secondary due to spoilage; accepted in pale lagers (Helles)
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What common words do beer evaluators use to describe the flavors Acetylaldehyde compounds produce in beer?
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Green jolly rancher, green apple, cut grass; primarily caused by removing the yeast from the beer too soon resulting in "green" or too-young beer
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What common words do beer evaluators use to describe the flavors Acetic Acid compounds produce in beer?
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Vinegar, sour, acidic; caused from bacteria
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What common words do beer evaluators use to describe the flavors Trans-2-nonenal compounds produce in beer?
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Papery, waxiness, cardboard, sherry-like; caused from oxidation
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What ingredient is most likely to be responsible for a cheesy flavor in beer?
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Imporperly stored or aged hops
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What common words describe the flavor experienced in an oxidized beer?
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Papery, cardboard, shoebox
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A light-struck beer exhibits an aroma best-described with what common word?
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Skunky
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What word do we use to describe a flavor that is like blood or coins?
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Metallic
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If you get a whiff of something that reminds you of eggs while tasting, what word that designates a chemical element would you most likely use to describe that?
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Sulfer
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At what point in the tasting process are you most likely to notice astringency?
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Touch/Mouthfeel
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What are the steps of the tasting process?
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Sight, smell, taste, touch (mouthfeel)
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When tasting beer what might you want to have available for use between beer samples?
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Water
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The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?
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Malting
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Barley comes in two broad types (actually separate species) based on the number of rows of kernals form on the head. What are those two broad types?
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Two-row and six-row barley
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Name three countries where brewing barley is grown:
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United States, United Kingdom, Canada
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Name for two examples of specialty malt
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Crystal, Chocolate, Black Patent
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Using common words, give the range of colors from lightest to darkest found in the malts used by brewers
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Pale malt to Black (patent) malt
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How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?
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They must be cooked before being added to allow their starch to gelatinize and therefore render it convertible
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Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers
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Black patent malt
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In a commercial hop yard, what man-made structure is used to support the hop plants as they grow?
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trelis
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To ensure that they don't decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?
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Kilned (dried) and cooled.
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Name the Washington-state valley best known for hop cultivation
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Yamkima Valley
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Name two US states other than Washington that produces hops commercially
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Oregon, Idaho
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Name three European hop producing countries
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Germany, Czech Republic, United Kingdom
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Name a southern hemisphere country that produces hops commercially
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New Zealand
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In order to impart hop aroma in a beer would you add hops at the beginning or near the end of the wort boiling?
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End of Wort Brewing
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Hop oil contains compounds that contribute to what attributes of beer?
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Aroma, bitterness
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The alpha acids typically constitute what percentage, by weight, of the hops used by brewers? (Give a range)
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4-12%
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Some brewers use whole hops, but these days many use a more compressed physical form known as what?
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Pellets
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