Beer

Front 1

What is Reinheitsgebot?

Back 1

Bavarian Purity Law codified the 3 ingredients authorized for beer production as barley, hops, and water

Front 2

What are the raw ingredients for Beer production?

Back 2

water, yeast, a starch source, and hops

Front 3

TorF. A grain’s starch must first be converted into sugar before fermentation can commence.

Back 3

TRUE

Front 4

What is the first step in beer production?

Back 4

malting

Front 5

What is malting?

Back 5

Barley is steeped in water to promote germination?

Front 6

Why is germination important in beer production?

Back 6

when barley germinates it release the enzyme amylase which convert the starch to fermentable sugars maltose and dextrin

Front 7

What is amylase?

Back 7

enzyme for barely germination which converts starch to sugar

Front 8

What is "green malt"?

Back 8

is the product of germantion before the roasting process

Front 9

TorF. The style of beer desired will determine the length and degree of roasting.

Back 9

TRUE

Front 10

What is grist?

Back 10

roasted malt which is ground, or cracked, in a mill

Front 11

What is the mashing process?

Back 11

grist is combined with hot water in a mash tun converting and extracting sugar from the malt making wort

Front 12

What is wort?

Back 12

a sugar-rich liquid, from malted grain to frement into beer

Front 13

What happens after wort production?

Back 13

wort liquid is drawn off the grains and filtered into the brew kettle, or “copper”

Front 14

What is a copper in reference to beer production?

Back 14

brew kettle

Front 15

What is sparging?

Back 15

Additional sugar and flavor may be extracted from the spent grains rinsing with fresh water, although this may lead to unwanted bitterness in the finished brew

Front 16

When are the hops added?

Back 16

The wort sparge and hops are addded together in the copper after sparging

Front 17

What are hops?

Back 17

a flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth

Front 18

What is a hopback chamber?

Back 18

is a sealed chamber that is inserted in between the brewing kettle and counter-flow wort chiller.

Front 19

What is the hopback chamber used for?

Back 19

It facilitates maximum retention of volatile hop aroma compounds that would normally be driven off when the hops contact the hot wort. Because it is a sealed chamber, the volatile hop compounds are trapped in the hot wort, and then the wort is immediately cooled, which keeps the volatile compounds in solution

Front 20

TorF. Ales are top fermented and lagers are bottom fermented?

Back 20

TRUE

Front 21

What is the latin name for top fermenting yeasts?

Back 21

Saccharomyces cerevisiae

Front 22

What is the latin name for bottom fermenting yeasts?

Back 22

Saccharomyces pastorianus
or
Saccharomyces carlsbergensis

Front 23

TorF. After fermentation, the beer is transferred to conditioning tanks or casks, and often pasteurized prior to bottling

Back 23

TRUE

Front 24

What does bottle condition mean?

Back 24

beers are unfiltered and undergo partial fermentation in the bottle

Front 25

What are cask ales?

Back 25

sold as draught beers are unpasteurized

Front 26

What are Lambic beers?

Back 26

specialty of Belgium, are spontaneously fermented in open-top containers with native wild yeasts

Front 27

What are the 2 yeast starins used for Lambic beer fermentation?

Back 27

Brettanomyces bruxellensis
Brettanomyces lambicus

Front 28

What is Geuze?

Back 28

blend of 1 year-old and 2 year-old lambics, fermentation concludes in the bottle

Front 29

What is Mars?

Back 29

A mild lambic produced by reusing the malt from a previous lambic fermentation

Front 30

What is Faro?

Back 30

A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

Front 31

What is Kriek?

Back 31

Fruit lambics are refermented with added fruits, such as sour Morello cherries for Kriek styles or raspberries for Framboise

Front 32

Whay are Trappist beers called Trappist?

Back 32

Cistercian Order; named after La Trappe Abbey in Normandy

Front 33

How many Trappist breweries exist?

Back 33

8

Front 34

Name the 2 Trappist Breweries located outside of Belgium.

Back 34

Koningshoeven (Netherlands)
Engelszell (Austria)

Front 35

What is Koingshoeven also known as?

Back 35

"La Trappe"

Front 36

What are the 6 Trappist Breweries located in Belguim?

Back 36

Chimay
Orval
Rochefort
Westmalle
Westvleteren
Achel

Front 37

What is the most recent trappist ale?

Back 37

Engleszell (Austria in May 2012)

Front 38

What is the most commericalized trappist ale?

Back 38

Koingshoeven

Front 39

What Trappist Ale is no longer produced?

Back 39

Mariawald (German, ceased production in 1956)

Front 40

What is a wheat beer?

Back 40

produced with up to 60% wheat instead of barley

Front 41

What is a White Beer?

Back 41

Wheat beer that often includes additions of orange peel and/or coriander

Front 42

What is Kristall Weizen?

Back 42

filtered, crystal clear wheat beer

Front 43

What is Dunkel Weizen?

Back 43

Dark roated wheat beer

Front 44

What is Biere de Garde?

Back 44

Flemish and Northern French bottle-conditioned beer

Front 45

What is a California Common?

Back 45

Lager fermented at warmer than normal temperatures

Front 46

What is a Kölsch?

Back 46

Ale from Cologne (Germany) fermented at cooler than normal temperatures

Front 47

What is a Kvass?

Back 47

Rye-based Russian beer usually fermented with fruit juices

Front 48

What is a Rauchbier?

Back 48

Smoked beer, famously produced in Bamberg (Franken, Germany)

Front 49

What is a Saison?

Back 49

broadly defined as a summer pale ale from Belgium

Front 50

What is the abv range for beers?

Back 50

4%-6%

Front 51

What temprature range should lagers be served at?

Back 51

48-52° F

Front 52

What temprature range should lighter ales and draught bitter beers be served at?

Back 52

54-57° F

Front 53

What temprature range should Trappist ales, lambics, stouts, brown ales and other powerful, strong beers beers be served at?

Back 53

cooler tempratures 45-48 degrees

Front 54

What is a cicerone?

Back 54

credential for serving beer and pairing it with food

Front 55

What is Isovaleric Acid in terms of beer production?

Back 55

The use of old cheesy hops will impart the odor of sweaty socks, stale cheese, or rancid, fecal organics

Front 56

What is 4-vinyl guaiacol?

Back 56

formed during fermentation of yeast strains used in crafting Bavarian wheat beer. Gives off a clove aroma

Front 57

What is Trans-2-nonenal?

Back 57

When beer has become “stale” or exposed to oxygen or hotter tempratures when stored, it takes on the smell and taste often described as paper or wet cardboard.

Front 58

What is Diacetyl in terms of beer production?

Back 58

is formed by unhealthy yeasts giving of a buttered popcorn aroma. Some beers this desireable some are not.

Front 59

What is Dimethyl Sulfide (DMS) in terms of beer production?

Back 59

Without a vigorous boil for 1-1/2 hours, followed by a fast cooling process, DMS cannot be converted and remains in beer. It can also be caused by improper sanitization practices or by wild yeast strains giving off a cooked corn, oyster shell or even oyster shell aroma

Front 60

What are Acetaldehydes in terms of beer production?

Back 60

During the conversion of sugars to alcohol, yeast converts the sugars to acetaldehyde before it is converted into ethanol. Watch that you allow enough time for the yeast to ferment the sugars in the wort. Without ample maturation, the beer appears “young”, and could be described as having a grassy aroma

Front 61

What are esters in terms of beer production?

Back 61

Fruitiness in beer (that is not caused by the addition of fruit), may form as the result of the yeast strain chosen, high fermentation temperatures, not enough aeration of wort, or pitching too much yeast into the wort. Descriptions vary: fruit, pears, bananas, ripe apples, anise, or nail polish remover.