Beer School

Front 1

Beer is one of the world's ____ and most _____ alcoholic beverages

Back 1

Oldest; widely consumed

Front 2

It is produced by _____ and _____ starches

Back 2

Cooking; fermenting

Front 3

The most common starch source is _____; however wheat corn rice and other grains are also widely used.

Back 3

Malted barely

Front 4

Brewers who make ____ take a traditional, ______ and make it their own.

Back 4

Craft beer; historical

Front 5

From the Brewers Association: an American craft brewer is _____, ______, and ______

Back 5

Small, independent, traditional

Front 6

4300 BC: Oldest proven records of beer - recipes found on ______

Back 6

Babylonian tablets

Front 7

1040 AD: _______ the first official brewery is established in germany

Back 7

Weihenstephan monastery

Front 8

1200 AD: brewing is firmly established as a commercial enterprise in _____, ____ and ______

Back 8

Germany Austria England

Front 9

1420: Germans develop the _____ method of brewing. It means ____

Back 9

Lager, to store

Front 10

1516: the _____ or purity order was established in Bavaria Germany.

Back 10

Reinhetsgebot

Front 11

1587: the first beer brewed in America _____ specifically

Back 11

Virginia

Front 12

1620: pilgrims land at Plymouth rock because _________

Back 12

Beer supplies are running low.

Front 13

1786: ______ @ ______ have their own private brewhouses. Sam Adams operates a commercial brewery.

Back 13

George washington, Thomas jefferson

Front 14

1810: first _____ held in Bavaria Germany to celebrate ____

Back 14

Octoberfest; the wedding of Prince Ludwig and princess therese

Front 15

1829: ______ America's oldest brewery founded in. _____

Back 15

Yuengling pennsylvania

Front 16

1857: ______ becomes fourth ingredient allowed by the reinheitsgebot

Back 16

Yeast

Front 17

1890: the world's largest breweries are pabst, anheuser-busch and schlitz brewing company.

1896: _____ America's first microbrewing company, established

Back 17

Anchor brewing company

Front 18

1919: prohibition in the United states begins. The law bans _______

Back 18

The sale, manacacture and transport of alcohol for consumption

Front 19

1933: _____

Back 19

Prohibition is repeated!!!

Front 20

The three teir system:

Brewery or _____

_____ or wholesaler

Retailer

_______

Back 20

Importer distributer consumer

Front 21

1976: with help from anchor brewing co. ____ opens the first post-prohibition microbrewery, _____ in sanoma cali

Back 21

Jack mcauliffe; new anon brewing co.

Front 22

1978: only ___ breweries are functioning in the US.

Back 22

89

Front 23

2007- Scott zepp and Matt lafon opened up the _____, the 1st wob in tampa

Back 23

Westchase

Front 24

2013: at the end of 2013 the number of breweries in the US have reached the highest level seen in this country since the early ___. The Brewers association counted ______ brewing facilities, ____ of which are craft beers!

Back 24

1870s. 2822. 2768

Front 25

The four common beer ingredients

Back 25

Water malted barely hops and yeast

Front 26

Finished beer is ___ % water

Back 26

90

Front 27

Hard water is

Soft water is

Back 27

Mineral heavy

Mineral free

Front 28

Brewers will often treat their water to

Back 28

Mimic historic brewing regions; remove impurities and 2 keep their beer consistent in taste and aroma

Front 29

How is malted barely made?

Back 29

Grains soaked in water until they begin to sprout. Set in tanks for several days for growth, then killed. Amount of killing determines the color and flavor

Front 30

Malt gives beer:

Back 30

Color body sweetness

Front 31

Barely is widely used as a starch source because

Back 31

The husk acts as a natural filter

Front 32

Yeast eats malt sugars and converts them in to _____ and ____

Back 32

Alcohol carbon dioxide

Front 33

Yeast determines whether a beer 8s an _____ or a _____

Back 33

Ale or lager

Front 34

Esters are

Phenols are

Back 34

Fruity notes

Spice or smokey notes

Front 35

What are hops

Back 35

Climbing vine closely related to cannibis plant

Front 36

Hops have several qualities useful to beer

Back 36

Bitterness

Preservative qualities

Aroma and flavor

Front 37

What does ibu stand for?

Back 37

International bittering units

Front 38

Hops are typically added ____ times during the ____. When they're added determines what they'll contribute to the finished beer.

Back 38

3 boil

Front 39

Hops determine:

Back 39

Bitterness added to the state of boil

Flavor middle of boil

Aroma end of boil

Front 40

Mashing: the process of combining __ with ___ and heating to allow enzymes in the malt to break down starch and turn it into sugar

Back 40

Malt water

Front 41

Lautering: separating the sugar rich liquid now called ___ from the ___

Back 41

Wort; residual grain

Front 42

Boiling: the temp of the wort is raised until it begins to boil, which sterilize it. Boils usually last

Back 42

Hour to 2 hours long

Front 43

Which beer ingredient is added during boil?

Back 43

Hops

Front 44

Why is it important to cool the beer after the boil?

Back 44

Temp of wort is dropped rapidly to ensure stability

Front 45

Fermenting: after the wort is cooled, the yeast is ____ and the product can be called beer.

Back 45

Pitched or added to the beer

Front 46

Filtering the beer _____ and gives the beer ____.

Not all beer is filtered

Back 46

Stabilized the flavor; it's polished shine and brilliance

Front 47

Bottle conditioning: ____

Back 47

reseeding with sugar and live yeast before packing

Front 48

Why would a beer be pasteurized?

Back 48

Temp raised 150° to kill organisms

Front 49

Characteristics of beer:

Back 49

Aroma appearance flavor mouthfeel finish

Front 50

Aroma can come from

Back 50

The style of hops, malts, or the type of yeast

Front 51

Aromas from malt and grain

Back 51

Nutty caramel roasted chocolate toffee bready

Front 52

Aroma from hops

Back 52

Earthy grassy floral citrusy piney

Front 53

Aroma from yeast:

Back 53

Spiceyness, fruityness

Front 54

A beers color usually comes from:

Back 54

Malts

Front 55

Clarity is determined by

Back 55

Whether or not beer is filtered

Front 56

Nature of the head:

The type of malt used will affect ___

Size is determined by ___

Color comes from ___

Back 56

Longerity and density of the head

Yeasts

Roasting of malts

Front 57

What is a beers finish

Back 57

Last impression on your palate

Front 58

Why is it a good idea to drink lighter, beers before moving on to one's that are more intense?

Back 58

Some beers taint palate for long periods

Front 59

How should you present a beer poured from the bottle to a costumer?

Back 59

Proper glasswear, beer clean, rinse, pour, presentation

Front 60

What are the 4 compartments of the sink used for:

Back 60

1st: dump sink

2nd: second scrub

3rd: cold water rinse

4th sanitize or air dry

Front 61

Why is a beers head so important?

Back 61

Visually inviting and presentable, tight air bubbles act as a time capsule. A well timed head endures the correct amount of carbonation