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171 Cards in this Set

  • Front
  • Back
What is a spirit?
A potable, distilled alcoholic beverage made from grains, fruits or plants that has 20 or more %ABV.
What is the common denominator for the base material for a spirit?
Sugar.
Is it possible to age a spirit in glass?
No spirit will ever age in glass. Once bottled it is "dead" or stable.
What are the measurement scales for spirits in Canada and the US?
In Canada it is ABV, in the US it is "proof" of 2XABV.
What are the 6 common steps in spirit production?
1. Preparing base materials for fermentation
2. Fermentation
3. Distillation
4.Maturation
5. Blending (can be pre or post maturation)
6. Bottling
How do you prepare base materials for fermentation when there is a starch source.
You must first convert the starch into a fermentable sugar. The starch must be exposed by MILLING to increase surface area and then cooked to loosen up the tightly wound starch molecules. Commercial enzymes or malted barley can also be used to convert starch into sugar.
How do you prepare base materials for fermentation when there is a sugar source.
By pressing, crushing or cooking.
Define distillation.
Distillation is the "separation of components based on volatility". Basically, vaporization, condensation and collection.
What does "volatility" refer to when we talk about distillation.
The boiling point - in this case of alcohol.
How are spirits usually matured?
In charred oak barrels.
Why are spirits matured?
To develop taste, aroma and colour.
Why is oak used to mature spirits?
Oak is used because:
1. It is resistant to fungal attack
2. High in tannin content
3. Oak is semi-permeable allowing for evaporation and oxidation
Is blending done before or after maturation?
Can be either or blending spirits of different ages, from different distilleries and of different types.
What is the difference between batch distillation and continuous distillation?
Batch distillation, which is carried out in pot or alambic stills, is appropriate for producing flavoured distillates while column or Coffey stills sustain a constant process of distillation removing a greater proportion of congeners and providing a finished distillate that is higher in alcohol.
What is the boiling point of alcohol?
78 degrees.
What is the "cut"?
The point where the master distiller decides that the product goes from desirable to undesirable. Associated with potstills.
What is the "heads" or "foreshot"?
These are the first liquids off the stills, impurities that are removed. Associated with potstills.
What is the "heart"?
Also known as the "middle cut", this is the master distillers desired output. Associated with potstills.
What is the "tails"?
Also know as the "feints", these are the outputs created between 78 and 100 degrees once all the alcohol has vaporized. These are undesirable and thus removed. Associated with potstills.
What are congeners?
These are alcohol and acid impurities, other than ethyl alcohol which are formed during fermentation. They are responsible for taste, aroma and colour.
What are low wines and hi wines?
The product of the initial distillation, known as 'low wine' or 'moonshine', contains two types of alcohol: 'Ethanol' which makes us feel euphoric or drunk, and 'methanol', which not only tastes terrible but is toxic in even moderate doses. Other impure and foul smelling chemicals include fusel oils, butyl alcohol, isoamyl alcohol and aldehydes. Collectively known as 'congeners', these impart a fiery mouthfeel to the spirit. Hi wines are the product of further distillation which will be used to complete the final distillate.
Why is vodka considered the universal mixer?
Because it has a neutral flavour profile.
Why do you need rectifiers in vodka production?
To create vodka with sufficient alcohol that is also fit for consumption, firstly, the methanol content must be reduced to no more than 0.5g per litre of alcohol. Secondly, unlike other spirits such as Whisky which actually rely on small amounts of congeners to contribute flavour, in vodka, all such 'impurities' are removed. In fact, most vodkas will contain around thirty milligrams of congeners per litre, as opposed to Whiskies and Cognacs which might contain up to twenty six hundred. Consequently, Vodka's concentration and purification, via a process known as 'rectification', also removes the flavours characteristic of the base ingredient. Rectification by re-distillation continues until a water/alcohol solution of 95.6% Alc./Vol. is achieved, at which stage the water and the alcohol have the same volatility. No more concentration of the alcohol is possible using standard distillation techniques. Distillers refer to the resulting liquid as "Neutral Grain Spirit" (a.k.a. NGS or NGA). And it is from this spirit that all vodkas are born.
What are some of the methods of filtration for vodka?
Charcoal, filtering cloth, quartz crystals.
Is blending a component in vodka production?
Yes, in order to reduce the neutral grain spirit into bottling strength.
Where does vodka character come from?
From the base materials used and from the method of filtration.
What flavours does charcoal filtering impart?
Sweetness, smokiness, crispness.
What flavours does quartz filtering impart?
A stone or mineral taste.
What are the flavouring ingredients called in gin production?
Botanicals.
What are the two ways of infusing botanical oils with the base spirit in gin production?
The distillation method (better quality) in which the base spirit is redistilled with botanicals or the compounding method in which botanical essences are added to the base spirit.
What is the difference between Dutch and London Dry gin?
London Dry gin starts off with a base spirit of at least 90% and is produced in a column still and then redistilled along with botanicals in a potstill. It has a less junipery, lighter flavour with no malty taste, Dutch gin is produced from barley malt in a potstill starting of with a base spirit between 50 and 55% alcohol. It is flavour with juniper berries plus only a few other botanicals and produces a rich, full-bodied, malty spirit.
How long before a coffee shrub is ready for its first harvest?
5 years.
Where is the coffee shrub indigenous to?
Tropical regions of Africa.
What are the two predominate types of coffee shrubs?
Arabica and Robusta.
How much of coffee production is Arabica and how much Robusta?
Arabica is responsible for about 2/3rds of production, Robusta for 1/3rd.
What are the perceived benefits of Arabica coffee?
It has a bright, lemony acidity and a more nuanced flavour profile.
What are the perceived benefits of Robusta coffee?
Robusta gives good crema, is stronger, and has more productive and disease resistant plants. It also has about twice the amount of caffeine.
Why is Arabica often blended with Robusta.
It makes for better crema in espresso blends.
What factors affect coffee cultivation?
Altitude, location, soil, climate, disease and economy.
How does altitude impact coffee cultivation?
The higher the altitude the better the coffee beans up until the frost zone.
How does soil impact coffee cultivation?
The soil must have an adequate supply of essential mineral elements, moisture, PH, drainage and degree of slope. It must also be porous enough to drain heavy rain and organic enough to hold moisture between rains.
How does agroecology relate to coffee cultivation?
Agroecology practices provide sustainability for the farmer and the shrub. Coolness in the form of shade inhibits drying of the leaves and promotes root growth. Also, monoculture leaves the shrub more susceptible to disease.
How long does it take Arabica to ripen versus Robusta.
Arabica beans ripen in 6-8 months while Robusta ripens between 9-11 months.
How is coffee harvested?
Either by hand, or selective picking which includes several passes at intervals of 8-10 days so only fully ripened berries are picked OR strip picking in which the entire crop is picked in one pass (not associated with quality).
Is most coffee picked by hand or by machine?
Most coffee is picked by hand because mechanical harvesters are not suitable for shade grown biodiversity plantations.
Describe the dry method of bean processing.
In the dry or traditional method of coffee processing the cherries are spread out on a concrete surface in direct sunlight and raked intermitently to prevent uncontrolled fermentation. once dry the husk is removed from the dried pulp leading the parchment intact. The beans are then stored in a silo until shipping.
Describe the wet method of coffee processing.
The wet method of processing involves crushing the cherries immediately by pulping machine and the beans are separated from the skin and pulp by washing in water. Washing allows for lighter beans to be separated from heavier ones resulting in a well pulped and uniform parchment bean. This is followed by fermentation to separate the slippery mucilage covering the parchment of the green bean (12-36 hours). The beans are then dried to about 50% moisture content either in the sun or in mechanical driers. This method requires greater investment and handling.
What is the hybrid method of processing?
The hybrid method often used in Brazil and India, involves pulping the cherries as in wet processing and then allowing the mucilage to dry on the beans.
What is hulling?
After processing coffee beans are covered in a protective parchment which protects the bean like a skin. This is removed by friction or impact hullers.
How does fermentation impact the coffee bean?
Fermentation allows the bean to swell and develop acidity and flavour while loosening the sticky pulp from the bean.
What relationship does roasting have in coffee production?
Roasting relates to the aroma and flavour development in the processing of green coffee beans.
How is complexity developed from the coffee bean?
Through roasting.
How does roasting bring out flavour?
Roasting brings of volatile compounds - 841 compounds present in the roasted bean versus just 50 found in the green bean. Roasting causes a series of chemical reactions (mainly the Maillard reaction and caramelization) which break down the cellular structure of the bean. (accompanied by a crack or pop).
What are the three primary goals of roasting?
1. Forces water out of the bean
2. Dries out and expands its fibrous content doubling its mass and reducing density
3. Creates a series of physical and chemical reactions between molecules which create new substances
What is the heart of roasting?
The heart of roasting is about the formation of aromatic oils or cafferol (coffee essence or oil). These oils are volatile and water soluble thus carrying flavour and aroma.
What is the enemy of cafferol?
Oxygen, as soon as the bean is roasted it begins to lose quality as oils precipitate to the surface of the bean and oxidize.
Is there a standard roasting time or temperature.
No. Roasting temperatures vary greatyly - between 188 and 282 degrees Celcius although 240 is common. Beans can be roasted from anywhere between a few minutes to half an hour.
How are beans cooled after roasting?
Either by air which is rapidly forced through the chamber and then suctioned out or by water delivered with a spray nozel directly on the beans or on the outer cylinder wall.
What is equilibration?
Equlibration refers to the degassing of the coffee beans after roasting and before packaging.
How long are roasted beans considered fresh?
Roasted beans are considered fresh for up to 1 month.
How long are ground beans considered fresh?
Ground beans are considered fresh for 24 hours.
What is the SCAA?
The Specialty Coffee Association of America.
Describe the 7 step cupping process.
1. Examine the whole bean &grinds (evaluate aroma)
2. Scale 8.25 grams on place in the bottom of the bowl
3. Heat water to the desired temp, 5 oz 200F and pour over the grinds
4. Set timer and let the coffee brew 4 minutes and crust on the surface.
5. Break the crust with your spoon while evaluating the aroma.
6. Taste
7. Spit excess
What is the definition of tea?
All tea must have some botanicals from the genus Camellia sinensis.
What is the difference between Chinese and Indian tea?
Chinese tea has a 4000 year old history and comes from Camellia sinensi sinensi. It thrives in moderate to cool climates at higher elevations and is considered more complex and flavourful. Indian tea is Camellia sinensi assamica. Assamica has bigger leaves and produces a more full bodied tea with a less nuanced flavour.
What is white tea?
White tea is picked, withered and dried with very little processing and no oxidation. Oxidation is prevented through the application of heat - the Chinese use dry heat in a wok while the Japanese use wet heat (steam) which makes the tea more green.
What is Oolong tea?
Oolong tea is semi-oxidized.
What is black tea?
Black tea leaves are oxidized under controlled temperature and humidity. (This process is also called "fermentation", which is a misnomer since no actual fermentation takes place.) The level of oxidation determines the quality of the tea. This can be done on the floor in batches or an a conveyor bed with air flow for proper oxidation and temperature control. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea however fast processing of the tea leaves through continuous methods can effectively make this a separate step.
Then the leaves are dried to arrest the oxidation process.
Finally, the leaves are sorted into grades according to their sizes (whole leaf, broken, fannings and dust), usually with the use of sieves. The tea could be further sub-graded according to other criteria.
What are the steps in tea production?
1. Plucking
2. Cleaning and sorting.
3. Weighing
4. Withering
5. Rolling
6. Oxidation (fermentation)
7. Firing (drying)
8. Sorting
9. Quality control
What is the fasted growing tea market?
Green tea.
How long is germination allowed to proceed after grains are sprouted for malting?
5 days.
What is green malt?
Green malt is produced after 5 days of germination.
Where does malt colour come from?
Malt colour is enhanced by kiln drying at higher temperatures.
How is water important?
Water is important because of its mineral content. Hard water is water that contains an appreciable quantity of dissolved minerals (like calcium and magnesium) and soft water is treated water in which the only ion is sodium.
What kind of beer is Pilsen know for?
Its fine pale lager.
What is Burton on Trent famous for?
Strong pale ale.
What is Burton on Trent famous for?
Strong pale ale.
What are IBUs?
International bittering units, which are a measure of beer calculated from the hops alpha acid content.
What are IBUs?
International bittering units, which are a measure of beer calculated from the hops alpha acid content.
What is the recognition point of IBUs?
20.
What is the recognition point of IBUs?
20.
What is Burton on Trent famous for?
Strong pale ale.
What is a very bitter level of IBU?
40+ (IPAs)
What is a very bitter level of IBU?
40+ (IPAs)
What is the difference between an ale and a lager.
Ale is brewed using top fermenting yeasts, at higher temperatures over approximately 3 days to reach desired alcohol level. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the malt. Lagers on the other hand, are made with bottom fermenting yeasts, require closed fermentation tanks at lower temperatures (8-10) and require 8-10 days for fermentation to reach desired alcohol level.
What is the difference between an ale and a lager.
Ale is brewed using top fermenting yeasts, at higher temperatures over approximately 3 days to reach desired alcohol level. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the malt. Lagers on the other hand, are made with bottom fermenting yeasts, require closed fermentation tanks at lower temperatures (8-10) and require 8-10 days for fermentation to reach desired alcohol level.
What are IBUs?
International bittering units, which are a measure of beer calculated from the hops alpha acid content.
What is the recognition point of IBUs?
20.
What is a very bitter level of IBU?
40+ (IBUs)
What is the difference between an ale and a lager.
Ale is brewed using top fermenting yeasts, at higher temperatures over approximately 3 days to reach desired alcohol level. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the malt. Lagers on the other hand, are made with bottom fermenting yeasts, require closed fermentation tanks at lower temperatures (8-10) and require 8-10 days for fermentation to reach desired alcohol level.
What is the flavour profile of ales versus lagers?
Lagers, produced at lower temperatures, make beer more attenuated, cleaner, rounder and less fruity than ales.
What are the myths about ales and lagers?
Common myths include that ales are darker in colour, heavier in calories and flavour and that they are more alcoholic.
At what temperature should you serve pale lagers and Pilsners?
7-10 degrees.
At what temperature should you serve medium and dark lagers and pale ales?
10-13 degrees.
At what temperature should you serve dark ales and stouts?
13-16 degrees.
What does hoppiness in beer relate to in wine?
Acidity.
What is a lambic beer?
Lambic beers are native to Belgium and are characterized by spontaneous fermentation in open tanks. They have very little carbonation.
What is Gueuze?
Gueuze is a blend of young and older lambics. A brand new brew will be blended with a 2 year lambic and then aged another 3-9 months in the bottle at which time it will become drier and develop more complex flavours. The young lambic is not fully fermented so it undergoes a secondary fermentation after the blend.
What are fruit lambics?
These are a lambic blend that will receive more fermentation as fruit are added to the brew (usually cherries, raspberries, black currents or grapes).
What are faro lambics?
Sugar or caramel is added to the young lambic.
What is special about Belgian brown beer?
It is aged in wood giving it a burgundy colour.
What is white beer?
(DUTCH : WITBIER, FRENCH : BIÈRE BLANCHE) IS A BARLEY/WHEAT BEER brewed mainly in Belgium with unmalted wheat. It gets its name from suspended particles of wheat proteins which cause the beer to look hazy or white when cold. White beers undergo a second fermentation in the bottle.
What is a cream ale?
Cram ale is a hybrid ale/lager. While cream ales are top-fermented ales, they typically undergo an extended period of cold-conditioning or lagering after primary fermentation is complete. This reduces fruity esters and gives the beer a cleaner flavor. Some examples also have a lager yeast added for the cold-conditioning stage or are mixes of ales and lagers. Adjuncts such as corn and rice are used to lighten the body and flavor, although all-malt examples are available.
What is a steam ale?
Steam beer may be defined as a highly effervescent beer made by brewing lager yeasts at warm fermentation temperatures.
Who was the first to develop Canadian Whisky?
John Molson.
Canadian Whisky is a blend of?
Canadian Whisky is a blend of a neutral spirit and a flavouring spirit.
What base material is used to make the neutral spirit in Canadian Whisky?
Mostly corn is used.
What are the common base materials used in the flavouring spirits of Canadian Whisky?
Grains; rye, rye malt, and barley malt.
What is the minimum time spent in maturation of a Canadian Whisky?
Must be aged no less than 3 years in barrel.
What types of barrels are used for aging Canadian Whisky?
Used bourbon barrels.
Can aged spirits be blended?
Yes.
What are the two main Canadian Laws qualifying a Canadian Whisky?
1. must be aged in small wood for no less than 3 years.
2. must be mashed, distilled and aged in Canada.
Give two examples of country specific Brandies:
Cognac and Armagnac
What is "eau-de-vie"?
Means the water of life. It is the clear spirit, straight off the stills.
What is the base material of Brandy?
This distilled wine can be made from any fruit with a high sugar content (apples, pears, etc.). Primarily made from grapes.
List the 5 steps of the production of Brandy.
1. Fruit Selection, type and source
2. Fermentation, congeners; found naturally on fruit; also a byproduct of fermentation
3. Distillation, pot or column still, combination of both
4. Maturation, unaged, aged, new or used barrels, time
5. Blending, age, region, addition of caramel
What is unaged Brandy?
eau de vie
How many grapes are allowed in Cognac, and what are they?
Ugni Blanc
Folle Blanche
Colombard
Addition of what substance is not permitted in the fermentation of Cognac?
Sugar.
What are the 2 distillations of Cognac?
First is "Brouillis", to approximately 30% ABV.

The Second is "Bonne Chaufe", to approximately 70% ABV. No higher than 72% ABV.
Are there heads and tails cuts in Cognac distillation?
Yes.
What does BNIC stand for?
Bureau National Interprofessional du Cognac
What type of oak is used for Cognac barrels?
French oak from Limousin Forest.
How many years minimum must Cognac be aged for?
2 years.
What does the age of a cognac label suggest?
The youngest brandy in the bottle.
What are the different BNIC age designations?
VS- (very special), minimum 2 years in oak
VSOP- (very superior old pale), Reserve, minimum 4 years in oak
Napoleon, XO (extra old), or Hors d'age, minimum 6 years in oak
Are Cognacs primarily blended?
Yes. Single vintages are rare.
Name the Cognac AOCs:
Grande Champagne.
Petite Champagne.
Borderies.
Fin Bois.
Bons Bois.
What is Fine Champagne?
It is a blend of Cognacs from the Grande and Petite Champagne regions, with a minimum of 50% from the Grande.
What are the 3 Armagnac regions?
Bas-Armagnac
Armagnac-Tenareze
Haut-Armagnac
How many varietals are permitted in Armagnac?
10 varietals. Primarily 4:
Ugni Blanc
Baco Blanc
Colombard
Folle Blanche
Are there heads and tail cuts in the distillation of Armagnac?
No. Use "Armagnacais" Still which is uniquely designed for the production of Armagnac.
How are Armagnac's labelled?
3 star- minimum 2 years
VSOP- minimum 5 years
XO, Napoleon- minimum 6 years
Hors d'Age- minimum 10 years
Vintages- dated year of harvest and must be more than 10 years old
What is Calvados?
It is an apple Brandy produced in the Normandy region of France
Describe the production of Calvados.
It is made from apple cider apples, which 48 varieties are allowed. The apples are harvested by hand and then crushed and pressed. The juice is fermented naturally for approximately 3 months.
Which region produces the highest quality Calvados?
Pays d'Auge.
Use only cider apples cultivated within the AOC, double distilled in a pot still, no heads or tails are taken.
How is Calvados aged?
It is aged in oak barrel, minimum 2 years. The barreling strength is 70% and can age up to 25-30 years. The 'angels share' could reduce this to 45%
What are the age classifications of Calvados?
3 stars or apples- min. 2 years in oak barrels
Vieux or Reserve- min. 3 years
VO, VSOP, Vielle Reserve- min. 4 years
XO or Extra, Hors d'Age, Age Inconnu- min. 6 years
How much sugar must a liqueur contain?
2.5% sugar, usually ranges between 20-35%
How are liqueurs made?
They are made by mixing or re-distilling any type of spirit with or over: fruit, flowers, plants, pure juices, natural flavours and extracts.
What are the components of a liqueur?
base spirit + flavouring + sweetener
Describe adding flavour to a liqueur by maceration.
press, crush or cut the flavour source, then infuse.
Describe adding flavour to a liqueur through infusion.
soaking or steeping of the flavour source.
Describe adding flavour to a liqueur through percolation.
same as brewing a pot of coffee without the heat.
Describe adding flavour to a liqueur through the 'compound' process.
mix neutral spirits with flavourings, this is the quickest and least expensive method. Generally used in generic liqueur lines.
Describe adding flavour to a liqueur using the Hot Method.
by the distillation process, generally used for seeds and flowers, where the flavour source can take heat.
What is Vermouth?
It is a fortified and aromatized wine with the use of herbs and spices.
Is Vermouth made from primarily white of red wine?
White wine.
Describe the difference between Italian Vermouth and French Vermouth.
Italian- red and sweet
French- white and dry

Today it is just Red (sweet) and white (dry)
60% ABV is the same as:
120 proof
Name two styles of Gin
Dutch and London Dry
True or False:
Brandy, Vodka and Rum all have Old World roots?
False.
True or False:
Spirits age best when stored in glass.
False.
True or False:
Rum, Tequila, Whisky all have New World Roots.
False.
What is another name for a pot still?
Alambic still.
A grain must be what, before it can be fermented?
Converted to fermentable sugars.
What on a bottle label would insure a 100% agave Tequila?
NOM
Name 2 types of Rum and what each is made from.
Agricultural Rum- Cane Juice
Industrial Rum- Molasses
List 3 things a 'congener' will give to a spirit.
Character
Aroma
Taste
What type of spirit is Pisco?
It is an eau-de-vie from Peru or Chile using grapes or grape pommace.
What are the two types of rum and what is the source ingredient?
Industrial and agricultural rum. Agricultural rum is from sugar cane juice and industrial is from the molasses.
What is North America's first indigenous distilled spirit?
Tequila!
Name the primary state/region of Tequila production.
Jalisco
What is the required maturation time of rum?
None but typically 2 years. It is illegal to sell rum in Canada that has not been aged for at least one year in small wood barrels.
What are the maturation requirements of Tequila?
It must be matured in used bourbon or whisky barrels. Reposado (rested) must be aged for 60 days to 1 year. Anejo (aged or vintage) is aged 1 to 3 years in oak. Extra Anejo is aged a minimum of three years. N.B. you won't find Tequila aged over 4 years (the oak may overcome the earthy and vegetal flavour of the agave plant).
Scotch is a whisky based on malted barley. Describe the malting process for making scotch.
The barley is soaked in water for 2 to 3 days. This triggers the germination process and it begins to sprout. The grain is then moved to the malting floor where germination continues for 5 days. The barley is continuously turned to keep the temperature under 22ºC. When germination is complete the barley is dried over peat fired kilns. This gives scotch is distinctive peaty aroma.
Tequila is made from the blue agave plant how long does it take before the plant can be harvested for Tequila production?
It takes five to ten years for the agave plant to mature. Once mature, the heart (La Pina) is cut from it's stalk and steamed or roasted.
What is aguamiel?
It is the sugary sap of the pina used to create Tequila. Once the starch has been converted to sugar (the aguamiel) it is ready for fermentation.
True or False:
100% de Agave Tequila and Mixto Tequila are both distilled twice.
True. The difference between the two is that Mixto contains a minimum of 51% blue agave along with other sugar cane spirits.
What is Bourbon?
American Whisky made anywhere in the U.S. The mash must contain at least 51% corn and distilled at less than 80% abv. It must be reduced to 62.5% abv for maturing. Maturation takes place in new American white oak barrels for a minimum of two years.
What are the differences between Bourbon and Tennessee Whiskey?
Tennessee must be made in Tennessee using the sour mash process. It must also be filtered through sugar maple charcoal as opposed to activated charcoal for Bourbon.