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52 Cards in this Set
- Front
- Back
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what is the ultimate goal of the brewing process of beer? |
Derive the wort, a sugar-rich liquid from malted grain and then ferment it |
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what raw ingredients are used for the brewing process? |
water, yeast, a starch source (Barley usually), hops |
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how is the grain malted? |
1- Grain is steeped in water until it germinates 2- The sprout grows and produces the enzyme amalyze. It transforms the starch carbohydrates into fermentable sugar 3- The growth is stoped when the "green malt" is roasted with hot air. The length and degree of roasting determines the style of beer. |
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What is the wort composition? |
Cracked grain and hot water |
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What is the role of hops in beer? |
They are: -Aromatics -Bittering -Antiseptics -Preservatives |
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how do Ales and Lagers differ in the brewing process? |
They requiere different yeasts for fermentation: Ales: -Use top fermenting yeasts -Prefer warmer temperature -Produce richly flavored beer -Ferments in less than a week Lager: -Use bottom fermenting yeasts -Cooled at lower temperature than ales -Produce a cleaner more delicate flavor -Slow fermentation |
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What is Grist? |
Ground cracked malt |
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What are Lambic beers? |
Spontaneously fermented beers from Belgium made in open top containers with wild yeasts. |
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How are Lambic beers aged? |
In cask for up to three years |
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What makes Sake special from other spirits? |
Multiple Parallel Fermentation: Koji-Kin ferments starch into sugar then yeast transformes sugar into alcohol |
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What is the preferred type of rice for sake? |
Yamada Nishiki |
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How is the heart of the rice called? |
Shinpaku |
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What is the milling of the rice called? |
Seimaibuai |
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What is the name for the japanese classification of Seimaibuai? |
Tokutei Meishoshu Special designation sake |
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What are the levels of Tokutei Meishoshu? |
Junmai Honjozo Ginjo Daiginjo |
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What is Junmai? |
max 70% rice grain remains If producer puts Sumaibai in label it only uses water, rice and koji. Percentage may be higher than 70% |
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At what temperature should lagers be served? |
9-11ºC 48-52ºF |
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At what temperature should light ales and draught beer be served? |
12-14ºC 54-57ºF |
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What is Honjozo |
Max 70% grain remaining Slight amount of brewer's alcohol added before pressing |
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What is Ginjo? |
Max 60% milled away if labeled ginjo, it will be honjozo in style with brewer's alcohol added If no alcohol added it will be labeled Junmai Ginjo |
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What is Daiginjo? |
Max 50% rice grain left If labeled Daiginjo it will be hojnjozo in style with brewers alcohol added If no alcohol added it wil be labeled Junmai Daiginjo |
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What are the steps of making sake from milling to bottling? |
Milling Rinsing Soaking in water Steaming koji moto- yeast starter Moromi- Pressing Filtering Pasteurization |
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What is Koji? |
The first batch of steamed rice which is inoculated with Koji-Kin ( a green powdery mold). The rice with the mold is called Koji. |
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What is moto? |
The yeast starter. Created by adding yeast, water and rice to koji. Develops over a period of two weeks. Moved to a larger vessel for fermentation. |
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What is Moromi? |
The fermenting mash. Formed by adding more koji, water, and steamed rice in three stages. Done in a large vessel |
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How long does sake fermentation last? What is the final alcohol level? |
45 days after the final addition to the moromi. It can reach 20%, but water is added (diluted) back to 17% |
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How is sweetness level indicated on sake? |
By the Sake Value Meter Its the measure of the sake's density in contrast with that of water: Negative values (-1)= sweet Positive values (2)= Dry |
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How is sake best served? |
Lightly chilled or at room temperature, heating sake masks the flaws and disrupts the nature of premium sakes. |
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What is Namazake? |
Unpasteurized sake |
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What is Nigori Sake? |
Unfiltered sake |
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What are the different sake vessels? |
-Ochoko: Cylindrical vessel, most common today -Masu: Wooden box, a cube. Lightly affects flavor of sake -Sakazuki- Ceremonial cups, for special occasions |
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What is Shinpaku? |
The heart of the rice kernel |
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What is Tokkuri? |
The flask/server of sake |
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What is Sandam Shikomi? |
The three additions of moto that build up to a full fermentation tank of sake. |
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What is Taruzake? |
Sake aged in wood barrels. |
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What is Jizake? |
Sake from a smaller brewery |
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What is genshu sake? |
undiluted sake |
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What is the synonym for premium sake? |
Ginjo |
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What is the main destillation premise? |
That alcohol has a lower boiling point than water |
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What is the boiling point for alcohol? |
78ºC (173ºF) |
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Where can a modern distillation be traced back to? |
-Jabir Ibn Haygan, 8th century arab chemist - "Alcohol" derives from the arabic al-kohl |
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What must the distiller discard during the distillation process and why? |
Must discard: Foreshots: First vapors to condense It contains methanol, a toxic alcohol Tails- Last vapors; unwanted congeners collect int he residue |
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What is the difference between maceration, infusion and percolation? |
Maceration -steeping flavor agent -slow, cold method Infusion: -Quick hot method Percolation: -Spirit is pumped thorugh flavor agent -Similar to coffee brewing |
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What is the range of abv for liqueurs, spirits and whiskey brandy rum? |
Liqueurs: 15-30% Spirits: 40-50% Whi, Bra, Rum- wider range, cask strength at +60% |
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How is vodka made? |
Distilled in a continuous still and filtered with charcoal for purity |
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What is acquavit? |
Scandinavian vodka flavored with caraway root |
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What is gin? |
Neutral grain spirit (like vodka) flavored with a range of botanical and redistilled |
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What are the types of gin? |
London Dry Plymouth gin Genever Old Tom |
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What is the essential botanical in Gin? |
Juniper |
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What are the requirements for a Bourbon? |
-Made from 51% corn -Aged in new oak barrels -Distilled max at 160 proof (80% abv) -Barreled at no more than 125 proof (62.5%) -No flavor/colorings |
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What condition must Tennessee whisky pass in order to be considered one? |
-Sour mash whiskey must be filtered through maple charcoal prior to aging |
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What is the main difference in aging between scotch and whiskies? |
American whiskies rely in new charred oak to contribute flavor. Scotch relies on used casks for mor subtle flavors. |
