Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
4 Cards in this Set
- Front
- Back
|
lager family (European history) |
Possible origin: during cave/cellar fermentation in Bavaria, yeast adapted to cool temp creating new strain around the 16th cent -2 families of beer: white & red (each w/ a brewer's guild) -white beer- hopped; red beer- gruit seasoned -Nuremburg, N Bavaria= world hop trading center 500+ years -Einbecker beer (pre-Germany) shipped to Bavaria inspired more hops -Edict in 1533 restricted brewing to Sep 29-Apr 23 aiding change in yeast -German Gabriel Sedalmayr Jr & Austrian Auton Dreher traveled to England in 1833 (@22yo) to spy on the rapidly industrializing British breweries -by 1871(when Bavaria was incorporated into Germany) lagers took over ales |
|
|
gruit |
-historic hop alternative -included bog myrtle (myrica gale), yarrow, and sometimes wild rosemary, +culinary spices -gruit sold by church or other holder of gruitrecht (early beer tax) -Munich ordinance of 1487 (pre-Reinheitsgebot) limited ingredients to hop, malt, water (gruit was gone) |
|
|
lager family (American history) |
-German immigrants brought lagers to US pre-Civil war -in 1810, avg US consumption per year: spirits-14 qts, beer-5 qts -Pennsylvania, NY, Massachusetts brewed, but elsewhere either barley didn't grow or spirits were much cheaper -German-Americans w/ big business visions incl. Pabst, Busch, & the Uhleins of Schlitz built vast distribution networks (1870s) -used all tech advances: steam, RRs, refrigerization, pasteurization - early, mostly dark Munich beers -1870s, Anton Schwartz & John Ewald Siebel perfected adjunct cooking method -machine-made bottles & refrigerization allowed for pale, fizzy, ice-cold beer -American adjunct dominated market by Prohibition |
|
|
lager flavor |
-lager yeast produces much less fruity esters than ale yeast & long fermentation cleans up what little there is leaving cleaner less complex yeast notes, more malt/hop focused -balance can range from very malty to very hoppy -German & Czech hops critical to most styles (clean, pure, smooth aromas) -malt-forward-bready, honey, caramel, toffee, roasty, toasty -few sharp toast/roast flavors, key word is SMOOTH -dark lagers typically less bitter than pale ones -any sign of fruity esters= too warm fermentation -whiff of sulfur, dab of DMS= acceptable -can be harsh from type of water used -some barleys (Canada, 3rd world) add husky, phenolic astringency |
