Sake, Spirits

Front 1

List the essential ingredients in beer

Back 1

Water (90%)
Barley
Hops
Yeast

Front 2

What is "malting"?in regards to brewing beer?

Back 2

bringing grain to its highest point of possible soluble starch content by allowing it to sprout roots (germinate) and take the first step to becoming a normal, photosynthesizing plant. It is at this point that the seed is rich in the starch it needs to use as food for growth. Then, the grain is heated to a temp. that stops the growth process but allows a natural enzyme, diastase, (which converts starch into sugar or maltose) to remain active. It is this sugar or maltose that the yeast metabolizes into carbon dioxide and ethyl alcohol.

Front 3

What are the 2 main types of beer?

Back 3

Ale and Lager

Front 4

What are hops?

Back 4

a flowering vine whose flowers are used as a preservative and for their essential oils that add flavor (bittering hops) and aroma (aroma hops) to balance the sweetness of the malt. Usually dried before use, the bitter flavor of the hop is extracted during the boil. The aroma is provided by aroma hops whose essential oils provide the aroma. Each variety of hops has its own distinct flavor\aroma profile.

Front 5

What is the difference between ale and lager?

Back 5

ale is top fermenting beer and lager is bottom fementing beer

Front 6

Whate are the main types of Ale?

Back 6

Ale:
Pale Ale
Bitters
Porters
Stouts
Wheat

Front 7

What are the main types of Lager?

Back 7

Lager:
Pilsner
Bock

Front 8

Describe the four main steps in brewing beer

Back 8

Soak the barley in water until germination.
Bake barley in kiln to stop germination.
Yeast is added to cause fermentation creating alcohol and CO2.
Hops is now added if bitter flavor is desired.

Front 9

What is wort?

Back 9

the liquid mixture obtained from malting

Front 10

What is the name of the yeast used in commercial Sake?

Back 10

Koji, depending on the type used it can dramatically effect the flavor

Front 11

List the main components of Sake

Back 11

Water
Water (70%)
Rice
Koji (malted rice)
Yeast
this card will prolly change

Front 12

What is the Japonese word that describes the percentage of each rice grain that has been "polished" away?

Back 12

Semaibuai

Front 13

List the styles of sake in order from worst to best

Back 13

Junmai - 30% polished, no added alc
Honjozo-shu 30% polished, small amt of added alc
Ginjoshu 40% polished w or w/o added alc
Daiginjo-sho 50% polished w or w/o added alc

Front 14

What is the number on the bottle that is supposed to provide an indication of how sweet or dry a sake might be called?

Back 14

Nihonshu-do

Front 15

Describe Honjozoshu sake
ingredients?
style?
wine similarity?

Back 15

A small amount of neutral distilled alcohol added

Smoother and cleaner than Junmai sake, with mineral notes and a crisp finish; similar to Muscadet

Front 16

Describe Junmai sake
ingrdients?
style?
wine similarity?

Back 16

Sake whose alcohol comes only from rice; no distillate added

Earthy and full-bodied, with more rice flavor and umami; similar to New World Pinot Noir or Chardonnay

Front 17

Describe Daiginjoshu sake
ingredients?
style?
wine similarity?

Back 17

Sake with a Semaibuai of 50 percent or less; fementation is usually slower and takes place at a lower temperature

Extremely floral, nuanced and graceful; similar to Alsace Riesling or Gewurztraminer

Front 18

Describe Ginjoshu sake
ingredients?
style?
wine similarity?

Back 18

Sake with a semaibuai of between 51 percent and 60 percent; fermentation is usually slower and takes place at a lower temperature

Fruitier and more floral than Junmaishu or Honjozoshu; similar to white Burgundy or white Bordeaux

Front 19

List the steps in the sake brewing process

Back 19

Rice is washed and steam-cooked.
This is then mixed with yeast and koji (rice cultivated with a mold known technically as aspergillus oryzae).
The whole mix is then allowed to ferment, with more rice, koji, and water added in three batches over four days. This fermentation, which occurs in a large tank, is called shikomi.
The quality of the rice, the degree to which the koji mold has propagated, temperature variations, and other factors are different for each shikomi.

This mash is allowed to sit from 18 to 32 days, after which it is pressed, filtered and blended.

Front 20

Continuous Still

Back 20

produces purer spirits than a pot still. Is made up of two tall columns – in one (the analyzer) the wash is vaporized, in the other (the rectifier) the vapors are condensed. These stills are create dspecifically for the spirit made in them.

Front 21

Pot Still

Back 21

Slower than the continuous still, it produces more complex flavors. Is used to produce “fine” spirits. Some whiskies, rums, and brandies are produced in pot stills, and are double distilled.

Front 22

White spirits

Back 22

gin, vodka, white rum and tequila

Front 23

Brown spirits

Back 23

every other liquor

Front 24

Vodka

Back 24

originally from Russia and Poland, it is now made world wide. Distilled in a continuous still and re-distilled or filtered through charcoal to purify the flavor. Flavored vodkas are made in pot stills.

Front 25

Gin

Back 25

gin is made from a distilled wash o ffermented grain, malted barley, maize or rye. Juniper is the most important flavoring but many others such as orange peel, licorice, and cardamom seeds are used.

Front 26

Aquavit

Back 26

a scandanavian liquor similar to gin with caraway being the dominat flavor but it can be aged in oak which adds color and flavor or it can be aged in old oak which adds no color.

Front 27

Tequila

Back 27

all tequilas are mescals but not vice a versa. Made from only one type of agave, ble agave ( aka – azul maguey). Heart is chopped and steame, shredded and pressed for its juices. Sugar and yeast are added. Its double distilled in pot stills.

Front 28

the 4 types of tequila are?

Back 28

1. Blanco – clear, unaged or aged up to 60 days.
2. Joven Abocado – unaged Blanco with caramel color added.
3. Reposado – aged in wood 60 days-1 year
4. Anejo – aged a minimum of one year in small wooden barrels.

Front 29

Mezcal

Back 29

made from 10 types of agave (aka maguey). The hearts of the agave are baked for a few days and then mashed, mixed with water, and fermented slowly in wooden vats before being distilled twice. It is aged for a minimum of 6 months.

Front 30

Eaux de Vie

Back 30

fruit spirits. Brandy is the best known one. Others include Calvados(distilled fermented apple juice), Pmmeau ( 2/3 apple juice, 1/3 Calvados age din oak), Frambiose ( fermented raspberries), Kirsch 9 fermented cherries), and many more.

Front 31

Rum

Back 31

distilled from fermented molasses. Came from the west Indies,

Front 32

Malt Whisky

Back 32

Single malt whisky is a whisky which is distilled at a single distillery, and which is made completely from a single type of malted grain, traditionally barley, (although there are also single malt rye whiskies). Most single malt whiskies are distilled using a pot still. Single malts are produced all over the world, but the best known single malts come from Scotland, Ireland and Japan.

Front 33

scotch malt whiskey regions

Back 33

Highland, Campletown and Islay

Front 34

Highland
% 0f production?
sub regions?

Back 34

80% of whiskey comes from here
4 sub regions: Perthshire, Speyside, Northern Highlands, and Islands

Front 35

Irish Whiskeys

Back 35

made in ireland, usually using a continuous still, usually aged 7 years

Front 36

Bourbon

Back 36

American Whiskey made from at least 51% corn and have rye, wheat or malted barley
continuous still, 4 years in charred oak.

Front 37

Kentucky Bourbon

Back 37

must be distilled and matured in kentucky for at least 1 of the 4 years

Front 38

Canadian Whisky

Back 38

Is rye whiskey, must be matured for 3 years

Front 39

Cognac - distrcts in order of best to worste

Back 39

1. Grand Champagne
2. Petite Champagne
3. Borderies
4. Fins Bois
5. Bons bois
6. Bois Ordinaires/Bois a Terrior

Front 40

Cognac varietals?

Back 40

8 are permitted but 90% must come from:
St. Emilion (Ugni Blanc)
Folle Blanche
Colombard
St. Emelion accounts for 90% of teh vines

Front 41

Cognac Soil?

Back 41

Chalky, the chalkier the better

Front 42

How is Cognac made?

Back 42

vineyards picked in one go
must is fermented 7-10 days
Distilled in Charentais (copper) stills

Front 43

Armagnac

Back 43

distinctive kind of brandy or eau de vie produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Ugni Blanc, Colombard, and Baco Blanc, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by INAO and the Bureau National Interprofessionel de l'Armagnac (BNIA

Front 44

Armagnac Regions

Back 44

Haute Armagnac
Bas Armagnac
Tenareze

Front 45

Liqueurs & Cordials

Back 45

sweetened, flavoured spirits. The flavorings are extracted from organic matter using either infusion, percolation or disitillation