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91 Cards in this Set
- Front
- Back
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Where did beer originate and what was it called?
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Egypt
called Hek |
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Where was beer mostly produced and why?
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Northern regions as grapes won't ripen there
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What was the Bavarian Purity law of 1516?
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Restricted beer's ingredients to barley, hops, and water
Had to follow this law called: Reinheitsgebot (doesn't really apply anymore) |
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What is the most important ingredient in Beer?
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Barley
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Why is Barley important for beer production?
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80% starch
Contains Diastase, which is an enzyme that helps convert starch to sugar (aka Amylase) It is NECESSARY for starch to sugar conversion Provides a rich flavor when malted |
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What is Diastase?
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an enzyme that helps convert starch to sugar (aka Amylase)
It is NECESSARY for starch to sugar conversion |
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What are adjuncts?
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Other grains that can be used in beer production, like maize, wheat, and rice
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What ingredient is ALWAYS present in beer production?
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Barley
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What are hops and what do they provide to beer and beer production?
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Perennial plan, whose "cones" are added to beer.
Hops provide: 1) Aroma - oils in the hop give the aromatic qualities 2) Bitterness - balances the richness of the malt 3) Tannin - only minor amts of tannin are detected but significant to taste and feel of beer 4) preservative |
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When did hops come into play in beer?
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late addition
(started around 9th century, but then popular as of 15 century) |
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how are hops harvested? manually or mechanically?
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both
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What is a general characteristic of british beer?
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it's hoppy
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How does water affect beer and what types of water are selected for what qualities?
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Mineral content is key
Use of hard water for bitter beers Use of soft water for other styles, such as lager Breweries may emphasize their water source Sometimes it is normal to adjust mineral content in water used |
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What is burtonisation?
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adjusting mineral content in water at the brewery
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What is the process of adjusting mineral content in the brewery?
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burtonisation
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Describe the importance of yeast in beer production
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Determines the different styles of beer (ale and lager)
1) Saccharomyces Cerevisiae Ale Top fermenting - floats during fermentation Prevents oxidization - don't need to close the vats Can ferment at warmer temperatures 2) Saccharomyces Carlsberg Lager Bottom fermenting - need closed vat Takes longer - happens under cooler conditions |
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What is the significance of sugar in beer production?
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May be added before fermentation to increase potential alcohol
May sweeten beer after fermentation Some countries ban the use of sugar |
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What is banned in some countries from being added to beer?
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Sugar
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Name the steps in beer production
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1. Conversion
2. Malting 3. Extraction 4. Flavoring 5. Fermentation 6. Conditioning |
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What are the steps of Conversion?
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First step in the process
Barley grain is steeped Water is drained and grain is kept warm and moist Germination begins - buds / shoots and diastase starts to convert starch to sugars |
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Define steeping
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Macerating grains in water in order to simulate germination
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What is a malt?
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A grain that has had its starch converted into fermentable sugar
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What is the significance of a darker malt?
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It has less sugar to convert into alcohol
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Describe the Malting process
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Second step of the process
Germination is stoppped by drying the grain in a kiln The length of time in the kiln determines the type of malt (pale to dark) |
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List the types of Malt
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Pale Malt
Lager Malt Lightly roasted Pale Malt Crystal Malt Black or Chocolate Malt |
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What is Pale Malt? What is its significance?
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Basis of ALL BEER
Least time in kiln Highest percentage of fermentable sugars |
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What is Lightly roasted pale malt?
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provides slighly less sugars than normal pale malt
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What is crystal malt?
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Golden brown
medium toasting fuller flavor and more color Less fermentable sugars |
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What is Black or Chocolate Malt?
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Sugars have been caramelized
Rich, sweet flor Stouts Don't need to use a lot of this to make it really dark |
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What is grist?
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Dried grains that have been milled
Similar to dry cereal |
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What is wort?
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Sugary liquid made from re-hydrated grist
Fermented to make beer Product of Extraction (step 3 in Beer production) |
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Describe the Extraction process in beer production
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Grain is milled and becomes Grist
Grist is soaked in warm water at 65 degrees C for 2 hours (known as mashing and done in a mash tun) Sugars and flavors are extracted - produces Wort |
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What is mashing?
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Process of soaking grist in warm water at 65 degrees C for 2 hours (done in a mash tun)
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Describe the Flavoring step in beer making
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Step 4 in production
Wort is transferred to a copper and boiled for 1 - 2 hours Hops are added Sugar may be added |
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What is a Copper?
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Large copper container for boiling wort
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What is Dry Hopping?
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Adding hops at the end of the fermentation process
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Describe the Fermentation Step in beermaking
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Step 5 of the process
Wort is transferred to the fermentation vessel Yeast is added Fermentation lasts between 3 and 7 days Hops are often added again |
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Describe the Conditioning Step
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Clarification and encouragement of the sparkle
Can be done naturally or assisted Racking Filtering (especially for mass produced) Adding CO2 (injection) Can also add sugar to induce fermentation in bottle |
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What are the 2 main styles of beer? Also, what are 2 other styles?
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Ale
Lager Stout Lambic |
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Define a lager
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Bottom fermented brew
Typically light colored, hoppy, and more crisp in flavor Czech Republic, Holland, Germany |
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Where did Pilsner come from?
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Czech Republic, town called Pils
(it's a Lager) |
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Define an Ale
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Top fermented
Typically darker in color - amber typically more full flavored and fruitier Adopted by many micro-breweries |
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Define some types of Ales. Where is the "home of ales"?
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Mild - many types
Bitter - hard water, darker (British style using hops that have seeds) India Pale Ale - added hops to preserve in long voyage Brown Ale - slighly sweet (add lactose and sugar) Britain is the home of ales |
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Define Stout
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strong flavored ale
dark color from highly malted grain can be dry or sweet lower alcohol guinness is the most famous Poerter is a london style of stout |
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Define Lambic
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Spontaneously fermenting wheat beer from Belgium
Often macerated with various fruits (cherries, raspberries, blackcurrants, etc.) Usually use wheat for this style (+ a bit of barley) Ambient yeast starts fermenting the wort naturally |
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When did spirits first come about and who invented them? Also, when was wine distilled?
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3500BC - Egyptians made elixirs and perfumes
1100AD - wine is distilled and used for medicinal purposes (aqua vitae, eau de vie) |
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What does Volatile mean?
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easily evaporated
those elements that change from a liquid state to a vaporous state at a lower temperature than water does |
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What is a Still
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apparatus where distillation takes place
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What are Heads
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Most volatile components in liquid
vaporize at relatively low temperatures harmful methanol |
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What are Hearts
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Desirable spirits
Ethanol Middle volatility |
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What are Tails
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Least volatile components
Undesirable alcohols |
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What are the important chemical reactions that occur during distillation?
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Alcohol and water are separated
Alcohol is more volatile than water (ethanol boils at 78.5, water boils at 100) |
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Describe the distillation process
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consist of heating fermented liquid and then capturing the fumes
1. heat base product to 78.5 2. alcohol vaporizes 3. vapors are captured and cooled 4. when alcohol vapors cool they become liquid again 5. all spirits are clear directly from the still 6. distillate is divided into 3 parts: heads, hearts, tails Most spirits are sold at 40% alcohol by volume |
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What are the 2 types of stills?
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Pot still
Continuous, or Coffey or Patent still |
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What are the ingredients for spirits and why?
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fruit, grain, vegetables
anything that can be fermented into alcohol can be distilled. |
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Describe the pot still process and what kind of product it produces
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Batch process - more than one distillation is required to produce a spirit of sufficient alcoholic strength
less efficient, therefore must be repeated has more flavor and retains character of base product requires maturation in cask to mellow enough to drink |
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Describe the process and ending product of the Continuous still
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continuous process
more efficient than pot still produces higher alcohol product one time only very pure, highly rectified and less flavorful and character coffey or patent still are other names for it not all product require maturation |
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What is brandy and what are 2 main types?
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product made from distilled wine
cognac armagnac made from grapes! |
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Describe the location, climate, and soil of Cognac
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North of BX
Borders Atlantic Ocean Maritime Chalky Soil |
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Describe the vitification and vinification of cognac
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Highly mechanized
High yields as you need a lot of product Chaptalization is forbidden Aim to make a High Acid, Low Alcohol Wine |
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Describe the history of cognac
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controlled by AOC law
large vineyard area small growers sell to large houses Large houses dominate long history of successful exports River contributed to trade Dutch were responsible for cognac's breakthrough - they were taking wine home and distilling it Founder of many houses were English, Irish, and Scottish |
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What grapes are used in Cognac production?
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Ugni Blanc
- most widely planted - neutral, high acid wines - fairly resistant to disease, mildew Folle Blanche Colombard |
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What are the regions of Cognac production?
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Grande Champagne
- best area Petite Champagne - champagne-like chalk in the soil - best areas called "Champagne cognac" Borderies |
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Describe the distillation process of Cognac
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Copper Charentais pot still only
double distilled heads and tails are continuously re-distilled raw distillate is approximately 70% |
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Describe the maturation process of cognac
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Cognac picks up most of its flavor and color from wood ageing
Amount of aging defines the quality and style of cognac All matured in french oak ( type of french oak forest influences as well ) |
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Define the maturation labels on cognac
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Designations are based on minimum ages of brandy
*** or VS - 2 years aging in barrel VSOP - 4 years aging in barrel XO - 6 years aging in barrel (as of 2008 it is 8 years) Cognac is sold at 40% Legal to add caramel or sugar |
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Compare Armagnac with Cognac
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armagnac is:
more rustic and flavorful less well known smaller region than cognac warmer and more continental sand and clay soil use picpoul instead of folle blanche less acidic and higher alcohol than cognac b/c of warmer temperatures retained spirit is lower in alcohol than cognac (around 70%) lower % of distilled product = more flavor, less product added both use ugni blanc colombard controlled by aoc law sold at 40% |
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Where is Armagnac located and what is the climate like?
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South of BX
Gascony Warmer and more continental than Cognac |
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What is the soil like in Armagnac?
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mixture of sand and clay
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What grape varieties are used in the production of Armagnac?
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Ugni Blanc
Picpoul Colombard |
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Describe the regions of Armagnac production
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Bas Armagnac
-considered the best area -best area with arich top soil -Boulbene - sand and clay subsoil -Wines with a low alcohol and high acidity Tenareze Haut Armagnac |
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Describe the distillation process of Armagnac
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Traditionally single distilled
Armagnac still (alambic armagnacais) - their version of a pot still Continuous method and pot still used heads and tails removed retained spirit is lower in alcohol than cognac - around 70% full flavored and full of character |
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Describe the maturation labelling of Armagnac
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VS
- 2 yrs aging in barrel VSOP - 5 yrs aging in barrel XO - 6 yrs aging in barrel Some Armagnac is also vintage dated Some sold at cask strength |
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What distilled products are made in Spain?
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2 DO controlled brandy producing regions:
1) Jerez most important in terms of quantity aged in solera in jerez most grapes from La Mancha made from Airen 2) Penedes made from Parellada |
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What distilled product is made in Italy?
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Grappa
made from wine pmace caffe coretta = coffee w/ grappa in it |
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What is Calvados?
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Brandy made from the distillation of apple cider
From Normandy (N France) Patent is still used for Cidre de Normandy (lesser product) AC Calvados du Pays d'Auge must be distilled twice in a Pot still and is generally considered to be best quality Best are oak aged |
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What are some other Fruit Distillates?
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Not oak aged
Clear Made from fermented fruit Poire William Framboise Kirsch |
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What is Scotch Whiskey?
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Distilled from low-alcohol, ale-like liquid
Produced in Scotland Must be aged for a minimum three years in wood barrells |
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What is the difference between Malt Whiskey and Grain Whiskey?
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Malt = distilled twice in a pot still, 100% Malted barley
Grain = distilled in a continuous still, may contain other grains like wheat, maize, rye |
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What are the main stages of Scotch Malt Whiskey production?
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1. Malting
2. Mashing 3. Fermentation 4. Distillation 5. Maturation |
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Describe the Malting process of Scotch Whiskey production
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aka Conversion
Malting barley Drying with peat fired flames = smoky flavor Drying with other heat source = malting, more delicate flavor |
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Describe the Extraction or Mashingn process of Scotch Whiskey production
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Extraction - similar process to bee production
starch converted to sugars Resulting liquid is fermentable |
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Describe the Fermentation process of Scotch Whiskey production
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Once the wort has been fermented it is known as "wash"
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Describe the Maturation process of Scotch Whiskey production
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Min 3 years
traditional use of sherry casks (don't want new wood. now going to other sources for wood: bourbon barrels, port barrels, etc.) Age on bottle is min age of spirit Flavours concentrate during aging Some "single cask" and "vintage" Most spirit is cut with distilled water prior to bottling |
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What are the factors that contribute to the character flavor of Scotch Whiskey?
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Use of peat in the kilns to dry the grain gives earthy, sooty, tarlike, smoky aromas
Location of the distillery Water and rock it travels through |
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What are the main types of scotch whiskey?
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Mostly based on the location of their distillery:
Highland - huge range of styles, big river, most distilleries Islay - island. Peat Campbelltown - less peaty Lowland - traditional low peat Other Islands |
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What is Irish Whiskey and how is it made?
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Peat not normally used in malting
Based on barley and other cereals Barley is not 100% malted Triple distilled in a pot still Aged in wood in Ireland Lighter and smoother than Scotch |
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What is Bourbon or Kentucky Straight Whiskey?
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51% corn
Sour mash - yeast from the previous batch - produces a consistent style 2 years in heavily charred barrels - imparts vanilla character Pot and patent stills "straight" is aged for 2 years |
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What is Vodka?
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Traditionally made from Potatoes
Now can also be made from grain, molasses, and rice Made from a variety of materials Patent still Charcoal filter Purity is everything (no taste. filter it out) |
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What are some other flavored spirits?
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Gin
Schnapps Macerate after 2st distillation spirit with botanicals juniper usually present |
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What is Rum?
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mainly distilled from sugar cain
Produced in tropical countries: cuba martinique jamaica central america other caribbean islands chile: pisco |
