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34 Cards in this Set
- Front
- Back
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What are the two main factors that determine the style of the spirit?
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-The raw material : Fermented Beverage
-Method of production : still and aging |
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Lagers: made with slower bottom-fermenting yeasts.
This refers to which lager style? -a classic beer golden in color with a flowery aroma and dry finish - originated in the city of Plzen, Czech Republic |
Pilsner
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Lagers: made with slower bottom-fermenting yeasts.
This refers to which lager style? -German term for strong beer |
Bock
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a) These points refer to which AOC / spirit?
-Produced in the Normandy region of France -Distilled from varying percentages of apple and pear cider b) What are two notable appellations? |
a) Calvados
b) -Calvados Pays d'Auge AOC -Calvados Domfrontais AOC |
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These three spirits are made with what method of production?
-Scotch Whisky -Cognac -Armagnac |
Pot still
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Components of Sake
a) _________: Kura set up in specific places because of ________ quality b) ________: over a dozen varieties of ________, with tremendous cultural and historical significance in Japan c) ________: different strains add differing flavors d) ________: a mold called Aspergillus Oryzae. Used to create the Koji, crucial to brewing sake -multiple parallel fermentation |
a) water
b) rice c) yeast d) Koji-kin |
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These points refer to which pot still spirit?
-Irish: from Ireland only, barley base, aged 3 years in barrels, (most) triple distilled, no peat, smooth -Bourbon: 51% corn minimum, aged in new, charred, American white oak -Canadian: cereal grains, 3 years, minimum aging |
Whiskey
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These points refer to which style of spirit production?
-used for lighter, cleaner spirits -continuous , relatively short distillation -"cleans" many flavors of base alcoholic beverage |
Column / Continuous still spirits
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These spirits are in which color category?
-whiskey (Bourbon, Tennessee, Canadian Scotch and Irish), Cognac, Armagnac, Calvados, Brandy |
Brown
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Beer: Essential Ingredients
a) __________: accounts for 85-90% of beer content -often chemically altered by big breweries for consistency / economies of scale. b) _________: best beers are made with germinated barley -Germination malts the barley producing enzymes - diastase and amylase c) _________: responsible for fermentation -strain of _______ is important to the style of the finished beer d) ________: imparts bitterness and other unique qualities to the specific beer -bitterness measured in IBU's (International Bitterness Unit) |
a) water
b) cereal grains c) yeast d) hops |
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These points refer to which column / continuous still spirit?
-from grains, potatoes, grapes... -Neutral base - can be flavored with mixers, herbs, spices, honey... -flavored ________ popular |
Vodka
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These points refer to which pot still spirit?
-Scotland! -Single Malt vs. Blended -Regions: -Islay -Highland -Campbeltown -Lowland |
Scotch Whisky
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These points refer to which column / continuous still spirit?
-Clear spirit from fruit (Framboise: Raspberry, Kirsch: Cherry, Poire William: Pear, apple / cider...) -Pomace (leftover solids from winemaking) -Pisco |
Eaux-de-Vie (Fruit Brandy)
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These points refer to which column / continuous still spirit?
-from "heart" of blue agave plant -All ________ are Mezcals, but not all Mezcals are ________. -Aging terms: Silver / Reposado / Anejo |
Tequila
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What are the (3) spirits that can be both a white and a brown spirit?
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-Tequila
-Rum -Grappa |
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These points refer to which style of spirit production?
-Used for richer, generally wood aged spirits -Slower, gentler distillation with more of base alcoholic beverage's flavors -Greater skill needed in the use of....? |
Pot still
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These spirits are in which color category?
-_________ spirits: Gin, Vodka, Rum, Eaux-de-Vie, Grappa, Marc |
White. (BUT rum and grappa can be brown)
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These points refer to which spirit?
-From sugar cane juice, molasses, dunder -Color from caramel (small amount of super - premium rums are aged in barrels) |
Light Rum
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Drinks Categories - this refers to?
-____________: digestion stimulators like bitters e.g. Angostura, Amaro e.g. Femet Branca |
Digestifs
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Drinks Categories - this refers to?
-__________: appetite stimulators like Vermouth e.g. Lillet, herbal or quinine flavored e.g. campari |
Aperitifs
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What are the (3) raw materials used to make spirits?
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- Grain-based: barley or other grains
- Fruit-based: grapes, berries, apples - vegetable or other plants |
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These points refer to which appellation / spirit?
-delimited appellation like cognac (1909) -grape varieties: Baco Blanc, Ugni Blanc, Folle Blanche and Colombard -commonly one distillation in the traditional alembic Armagnacais with the resultant spirit at between 52% and 72% -Minimum of one year aging in French oak casks -VS: 1-3 years aging -VSOP: 4-9 years aging -XO/Hors d'Age: Minimum 10 years aging -XO Premium: Minimum 20 years aging |
Armagnac
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Ales: made with quickly fermenting top-fermenting yeasts.
What style ale? -usually bronze or copper colored as opposed to dark brown |
Pale ale
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Ales: made with quickly fermenting top-fermenting yeasts.
What style ale? -a well-hopped ale with good acidity and a hoppy bitterness in the finish |
Bitters
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Ales: made with quickly fermenting top-fermenting yeasts.
What style ale? -dark in color and strong in flavor, a lighter companion to the stout |
Porter
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Ales: made with quickly fermenting top-fermenting yeasts.
What style ale? -extra dark, almost black in color made with highly roasted malts |
Stout
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What type of Sake?
-pure rice wine; no adding of distilled alcohol |
Junmai
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What type of Sake?
-at least 30% of rice polished away; a small amount of distilled alcohol is added |
Honjozo
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What type of Sake?
-milky, unfiltered, usually off-dry |
Nigori
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What type of Sake?
-at least 40% of rice polished away; with or without alcohol added |
Ginjo
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What type of Sake?
-at least 50% of rice polished away; with or without added alcohol |
Daiginjo
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These points refer to what beverage?
-A fermented rice beverage that traces its roots back to 3rd Century Korea -Over 1800 breweries (Kura) in Japan -usually at 15-20% alcohol -Generally consumed within six month of bottling, although aged _______ are available |
Sake
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These points refer to which pot still spirit?
-A delimited AOC (1909) and place name -A brandy twice distilled from grape-based wines: Ugni blanc is the primary grape -minimum of two years aging in french oak (mostly Limousin, some Troncais) casks -Three star: minimum 2 years aging -Five star and VSOP: minimum 4 years aging -XO and other higher designations: minimum 6 years aging |
Cognac
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This is a process for aging liquids such as wine, beer, vinegar and brandy, by fractional blending in such a way that the finished product is a mixture of ages.
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Solera
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