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36 Cards in this Set
- Front
- Back
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Define Hops |
A herb (female flower) used as flavoring and stability agent in beer. They give a bitter, tangy flavour to beer. |
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What is the Wort |
It's a liquid produced in the beer making process from the malt meal, created from the roasted barley step. The Wort is then filtered, flavored, fermented, cooked and bottled/kegged. |
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Name the 2 main categories of beer |
Ale Lager |
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What is the main difference between Lager and Ale? |
* Ales: top fermenting, fast and warm; the yeast settle at the top of the liquid vessel and ferments at higher temperatures; richly-flavored beers. * Lager: bottom fermenting, slow and cool; the yeast is more fragile and settle at the bottom of the liquid vessel, need to ferment more slowly and at cooler temperatures; delicately flavored beers. |
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Name the styles of beer within each category |
* Ales: brown ale, pale ale, scotch ale, mild ale, burton ale, old ale, belgian ale, trappist ale, abbey, stout, porter. * Lager: pilsner, bock, marzen/fest, vienna, dortmunder, black/schwartz, munich helles, pale lager. |
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State the steps of beer production |
- malting: barley grain is made ready for brewing. - mashing: heating the mixture in a mash tun (steeping). - lautering: separation of the wort from the grains. - boiling: the wort is boiled with hops. - fermenting: warm, cool or wild. - conditioning - filtering - packaging |
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What is the production difference between Blond Ale, Amber Ale and Porter? |
The toasting level, lightest to darkest. |
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What temperature should Lager beer be served at? |
8-11*C |
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What temperature should Bitter beers be served at? |
12-14*C |
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At what temperature should a beer cellar be maintained? |
12-14*C |
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What is the capacity of a Kilderkin of beer? |
18 gallons. 68 litres circa. |
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What are the ingredients allowed in the Bavarian purity law? |
Water, hops, barley |
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describe the Lambic beer
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- spontaneously fermented over a long period of time, in open top containers, with wild yeasts. - aged hops provide antibacterial qualities, not bitterness. - styles: Gueuze, Mars, Faro, Kriek, Framboise. |
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describe the Wheat beer
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- produced with up to 60% wheat instead of barley. - typically cloudy and unfiltered. - styles: Hefe Weizen, Dunkel/Dark Weizen, Kristall Weizen, White Beer. |
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Trappist beers info
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- produced in various styles/strenghts. - styles: Patersbier, Enkel, Dubbel, Tripel, Quadrupel. - some Trappist Monasteries do not produce beer within the walls of the monastery. |
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other style of beers
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* Biere de Garde: Flemish & northern French bottle-conditioned beer. * California Common: Lager fermented at warmer than normal temperatures. * Kolsch: Ale from Cologne (Germany) fermented at cooler than normal temperatures. * Kvass: rye-based Russian beer, usually fermented with fruit juices. * Rauchbier: smoked beer produced in Bamberg (Franken, Germany). * Saison: farmhouse style Ales from Wallonia region in Belgium (can be various colours/flavours). |
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where was the IPA originated?
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England
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Beers spontaneously fermented in open-top containers with native wild yeasts are know as what?
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Lambics
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what is the principal grain used to brew a Hefeweizen?
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Wheat
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do darker coloured beers always have a higher alcohol content than lighter coloured beers?
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No (the only reason why they are a darker colour is because of the toasting level) |
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what are the 2 world's largest producers of Hops?
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- Germany - USA |
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at what point in the brewing process are hops most likely added?
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during the Boiling
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what is Krausening?
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is the name for the traditional German method of carbonating beers by adding actively fermenting wort to the fully fermented beer, to provide it with sugars for a secondary fermentation.
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which hop varieties are considered "noble hops"?
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- Hallertau - Saaz - Tettnang |
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what is the function of a 'hopback chamber'?
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to introduce fresh hops to the beer after the boil, in order to retain fresh aromas lost from boiling.
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which hops are known for having more aromatics, fruitier aromas like grapefruit, passionfruit, orange, etc? (european or american?) |
American
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what is a Gueuze?
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is a style of beer produced by blending a 1 year old Lambic, with beers aged for 2 or 3 years.
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what is a Witbier?
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a wheat beer, always cloudy, typically brewed with coriander, citrus and/or other spices.
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what is a Weizenbock?
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it's a german-style winter wheat beer, originally from Bavaria. Pale gold to brown, higher alcohol content |
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what is a Altbier? |
it's an indigenous beer to Düsseldorf (Germany), top fermented, full of hops, copper colour (small quantity of dark malt). |
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what is also called ESB? and what's the meaning?
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Extra Special Bitter. English-style pale ale. |
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which is the correct glass for….
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- Pilsner: flute - English Bitter: pint - Belgian Dubbel: goblet - barrel aged Russian Imperial Stout: snifter - Saison: tulip |
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what do SRM or EBC scales measure?
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colour density
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what is a Vienna Lager?
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Lager originated in Vienna. Copper to reddish brown in colour, malty aroma and slight malt sweetness, toasted notes; medium alcohol, medium-low bitterness. examples: Dos Equis Amber, Negra Modelo. |
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what is a Gose?
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a German beer style originated in Goslar. unfiltered wheat beer, addition of coriander seeds and salt. |
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what is a Doppelbock?
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a German-style beer originally made by monks in Munich. copper to dark brown colour, higher alcohol, lower bitterness, malty/toasted sweetness (caramel, toffee malt), full body, food friendly. |
