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405 Cards in this Set
- Front
- Back
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Importers/brewers of beer sell to what member of the three tier system?
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Wholesalers
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Wholesalers sell to
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Both on and off premise retailers
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Retailers sell to
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constumers
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Some states have granted exceptions tothe three-tier. Name 2 common exceptions
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1. Brewpubs that both brew and retail to consumers
2. Breweries that brew and sell directly to retailers or consumers |
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Name the tax brewers pay to the Federal Government on each gallon of beer they produce:
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Federal Excise Tax
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Tax that generally is processed and paid by wholesalers
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State Excise Tax
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Sales taxes typcially paid by retialers
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Sales taxes and other local taxes
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Income taxes are levied on the following
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Breweries, distributors and retailers
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What aspect of beer label is most useful in assessing the freshness of beer?
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Born on, bottled on, or consume by date.
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With a traditional consumer date code; What does 060912 mean
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June 9, 2012
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Using Julian Date Coding; What is 120-12
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120th day of 2012 or around April 1st of 2012
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When recieving a shippment of beer (bottles or cans), name three things to look for when checking the beer in
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1. Not dented or Broken
2. Box weakness and any sign of leakage 3. Beer is cool, if it is warm the flavor could be altered |
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Name two physical or behavioral indications that an individual should not be served additional alcohol.
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Slurring, Loud Talking, vomiting, stumbling, falling asleep
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On average how many drinks in an hour can one consume
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1 12oz beer per hour
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Typically which gender is more effected by alcohol; drink for drink
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Female
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What are two practices that can be viewed as responsible serving
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1. Adjust serving size based off ABV
2. Provide accurate ABV information to the consumer |
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Beer is best consumed at what age?
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Young or Fresh
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Why is most craft beer best consumed fresh
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Most are non-pasturized and the flavors begin to fade quickly
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When is a beer ready to drink
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as soon as it is released from the brewery
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Describe the traits of a fresh beer that might make it interesting to save for consumption a year or more after packaging:
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High alcohol, intensely flavored, bottle conditioned homebrew
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Name two thing that retailers can do to ensure the freshness of beer they sell:
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Store away from light (particularly sun and fluorescent), temperature control, proper rotation.
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Two things to consider when rotating product
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1. beer is consumed in order of date coding
2. Remove out of date products from service immediatly |
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Average Shelf life of Non-Pasturized draft beer (no date code)
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45-60days refridgerated
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Average Shelf life of pasturized beer (no date code)
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90-120 days rfridgerated
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Bottled Beer beer with no date code (3 things to consider)
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1. If refridgerated can be good up to 6months
2. When not refridgerated it can deteriate quickly 3. Taste aged vs Fresh if possible to determine the amount of deterioration |
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Besides rotation of product what is another way for a bar to make sure that their beer is fresh
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Train the staff to sell all beers not just focus on one brand
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Refridgerated storage is required for
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All draft and most craft beers, best means of storage
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Effects of storing a beer non-refridgerated
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Accelerates aging and off flavors
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With time the following 3 things can happen to a beer if aged
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1. All beers will devolpe a sign of oxidation (papery/wet cardboard flavors)
2. Autolysis of yeast (meaty flavors) 3. Devolpement of micobrobial off flavors (sour, butter, phenolic, and others) |
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Why are bottled beers more prone to skunking
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caused by sunlight and fluorescent lighting
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Where is skunking most noticed in a beer? describe the sense effected by the action
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aroma; typcially smells sour or bitter
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From best to worse rate packages for light (UV) protection
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Alumninum Cans/Bottles and Ceramic Bottles (100%), Brown Glass (98%), Green glass (20%), Clear glass (no protection)
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Two gases used to serve draft beer properly
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CO2 or Co2-Nitrogen mix (at proper pressure)
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What should never be used to dispense draft beer
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Compressed air
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Using a party pump how long is a beer typcially good for?
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less than 24 hours
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Device attached to a keg to allow input of gas and output of beer
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Coupler
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Device attached to the server's side of a draft tower for pouring draft beer
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Faucet
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Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty
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FOBs (Foam on Beer Devise)
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The box you might see outside the beer cooler that is supplied with both carbon dioxide and nitrogen gas and has an output labeled "25% CO2"
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Gas blender
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Hose that delivers gas to the keg
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Gas Line
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Hose that carries beer from the keg to a nearby wall mounted bracket
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Beer Line
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At a specific temperature, proper draft beer system operation depends upon balancing what two elements
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Pressure and Volume
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If the operating temperature of a balanced draft system (cooler and lines) is increased by several degrees, how should gas pressure be changed, if at all? (Assume use of 100% CO2)
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It will need to be proportionately increased to maintain proper CO2 levels
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When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check:
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Whether the coupler is attached correctly to the keg, if the keg has beer in it, whether there is CO2 in the tank and if the tank is connected to the keg.
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When troubleshooting a long-draw system where the taps are pouring foamy beer, what is the first thing you should check and where or how should you check it?
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What: Temperature between the keg and the taps
Where/how: Check the condensing unit (air-cooled) or the power pack (glycol system) outside the beer cooler |
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When you have checked condensing unit/power pack and determined that they are correct but the beer on one tap still foams, list one other thing you might check
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Check the temperature of that ONE keg to determine that it is the correct temperature
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How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?
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Every two weeks
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What solution at what approximate strength is required for proper routine line cleaning?
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A caustic solution of 2% , 3% for problematic lines
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When cleaning a long-draw system system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?
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Velocity: 2 gal/min
Time: 15 min |
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What two components of the draft system should be disassembled and manually cleaned each time the system is cleaned?
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Coupler and faucet
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What supplemental cleaning is recommended every third or fourth cleaning of a draft system?
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Acid
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When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?
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Water
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______ adjusts and controls the flow of gas from
any source |
A regulator
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_________ regulators are designed for higher pressures
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Nitrogen
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What metal should not be used for draft beer equipment
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brass, because it will give off a metallic taste
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_________ join tubing together in a long-draw cold
box. The _________ gives a solid connecting spot for jumper lines from the keg. |
Wall brackets
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_______ stop the flow of beer through a line once the
keg empties. This reduces the beer loss normally associated with changing a keg and therefore reduces operating costs. |
FOBs
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________ draw beer from a keg or other beerserving
vessel and deliver it to the faucet. |
Beer pumps
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______ use mechanical force to propel the beer through the
system. |
beer pumps
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Most long-draw systems employ _______
to prevent over-carbonation of the beer. |
a nitrogen-CO2 blend
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_______ mix pure tank CO2 and pure tank nitrogen
to a specified ratio. |
Gas blenders
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What temperature range is key for a draft system
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34-38 F
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A balanced draft system should pour at the following rates; Min/Gallon and Oz./Second
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two ounces per second
one minute to pour one gallon of beer |
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Beer stored between ______
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34° - 38ºF
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Beer served between _______
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38° - 44ºF
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The inside of a wet beer glass is sprinkled with salt and the salt adheres everywhere except for a half-inch wide band at the middle of the glass. Is this glass "beer clean"?
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No
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Describe features that indicate a beer has been served in a beer clean glass
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Bubbles come from the bottom, not the sides of the glass, good head retention and even lacing
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What is the best way to dry beer glasses and what item or equipment is required?
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Upside down on a stainless steel grate or mat to allow proper airflow inside glass
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Real ale is a natural product brewed using traditional ingredients and left to mature in the ______ from which it is _____ in the pub through a process called secondary ____.
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Cask
Served Fermentation |
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When a retailer fills a "growler" jug with a screw-on cap, what additional measure is needed to prevent the customer from having potential legal problems during the trip home?
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Shrink wrap, or utilizing a "void" tape or sticker over the cap (cannot be the same color as either the bottle or the cap)
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What two US organizations maintain comprehensive and detailed lists of beer styes, including qualitative descriptions and quantitative data like original gravity and color?
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BJCP (Beer Judges Certification Program) and Brewers Association
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Explain the Sheeting Test when testing for a beer clean glass
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Dip the glass in water. If the glass
is clean, water evenly coats the glass when lifted out of the water. If the glass still has an invisible film, water will break up into droplets on the inside surface. |
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Explain the Lacing Test
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Fill the glass with beer. If the glass is
clean, foam will adhere to the inside of the glass in parallel rings after each sip, forming a lacing pattern. If not properly cleaned, foam will adhere in a random pattern, or may not adhere at all. |
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Chilled glasses are OK to be served for what style of beer (must be dry);
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American Adjunct Lager/Domestic Lager
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How much head maximizes retailer profit, as foam
is 25% beer. Filling glass to the rim is really overpouring. |
A one-inch
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4 steps to pouring a draft beer
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1. Hold glass at 45º angle, open faucet fully.
2. Gradually tilt glass upright once beer has reached about the halfway point in the glass. 3. Pour beer straight down into the glass, working the glass to form a one inch collar of foam (“head”). This is for visual appeal as well as carbonation release. 4. Close faucet quickly to avoid wasteful overfl ow. |
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% of Caustic Cleaner should be used to clean new lines & older lines that are probalmatic
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2% or greater concentration for newer, well-maintained lines or
3% concentration for older or problematic lines. |
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After cleaning, flush lines with ________ until pH matches that of __________ and no visible debris
is being carried from the lines. |
cold water, tap water
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What should be hand cleaned every 2 weeks with draft lines (2 things)
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Disassemble and hand clean faucets; hand clean couplers.
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Additionally you should clean lines with ______ every ______ months. The temperature should should be around __________ of the cleaning solution during the process.
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Acid, 3 months, Maintain a solution
temperature of 80º - 125ºF. |
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All vinyl jumpers and vinyl direct draw lines should
be replaced ________ |
every year.
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All long-draw trunk line should be replaced in the
following instances: (name 3) |
- When the system is ten years or older.
- When flavor changes are imparted in a beer’s draught line from an adjacent draught line. - When any line chronically induces flavor changes in beer. |
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When diluting chemical concentrate, always add
_________ to _________ |
chemical to water
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In the case where a coupler’s ________ is or ever has been missing, the gas line may well have been compromised and should be replaced.
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gas back flow valve
(Thomas valve) |
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Acid Washing removes what from the lines
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Inorganic Materials aka Beer Stone Build Up and Water Stone
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Caustic chemicals remove__________ from
the interior of the draught line, hardware and fi ttings. |
organic material
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Mix acid line cleaner to the solution strength ____________.
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recommended by the manufacturer
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Mix caustic solution with water warmed to a temperature
between __________ |
80º - 125ºF
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Plastic tubing with a lining of nylon
or PET that provides a gas barrier to better protect the beer from oxidation. |
Barrier Tubing
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The connector to the keg
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Coupler/Tavern Head
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A draught beer system over 50 feet long
that uses barrier tubing in a refrigerated bundle that typically requires a mixed gas to avoid over-carbonation. |
Long Draw
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A unit of measure of
gas pressure. |
PSI (Pounds per square inch)
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The flexible piece of vinyl tubing that is used between the keg and draught beer system that should be replaced annually.
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Jumper Tubing
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A draught system under 50 ft. long
that can be run on straight CO2 or mixed gas, and can use air-cooled or refrigerated lines. |
Short Draw
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The connecting piece that goes through the
cold box wall or tower and connects the tubing and tailpiece to the tap. It also can help provide system pressure reduction. |
Shank
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3 general things to consider when selecting the proper glassware
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Size/strength of the beer, Shape/Historical glassware, and Brand
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Stronger Beers should be served in ______ glasses
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smaller
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How do you properly clean a glass?
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Empty glass in open sink, submerge glass in soapy water, clean with brush, submerge heel first in clean water, submerge heel first in sanitzer then allow to air dry on stainless steel drainboard surface.
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How do you properly pour a beer?
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Tilt beer clean glass to 45 degree angle, pour down side until half full then straighten glass upright and continue pouring down middle to create proper head.
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How do you tell if a beer glass is clean
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Sheeting: Immerse in water, remove heel first, water should sheet, not form droplets, beer clean glass will dry crystal clear.
Salt: Immerse glass heel first in water, empty and sprinkle salt; will only stick to clean surface of glass. Lacing: Fill glass with beer, foam should adhere to glass in a series of rings if beer clean, if not will be in random pattern. |
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What is the three sink system?
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Sink of warm water and mild detergent, sink of clean warm water, sink of warm water and sanitizer.
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Why rinse a glass with cool water before serving?
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Removes residual sanitizer, cools glasses that may warm from just being washed, aides in ideal head formation and retention
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Bottle - Conditioned beer should be stored in what possition
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up-right
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When examining a bottle of beer before serving you should look for the following 3 things
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1. white flakes (unstable beer, do not serve in this condition)
2. thin ring of gunk at liquid level in neck (generally a sign of a bad bottle, do not serve) 3. Yeast in the bottle of the bottle (ask if the consumer would like the yeast poured or saved in the bottom of the bottle) |
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Is it safe to serve a beer with a damaged lip of a bottle
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no
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How long should a beer sit in the cooler before it is tapped
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24 hours
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When does a FOB need to be reset?
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after every keg change
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Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?
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Original gravity
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The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name?
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International Bittering Units (IBUs)
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What beer trait do measurements in degrees SRM or degrees EBC represent?
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Color
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Carbonation levels in beer are commonly represented by what measure?
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Volumes of Co2
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The qualitative beer traits represented by the texture and weight of the beer during tasting is known by what name?
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Mouthfeel
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SRM, IBU, ABV Range for:
German Pilsner |
SRM: 2-5
IBU: 25-45 ABV: 4.4-5.2 |
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SRM, IBU, ABV Range for:
Bohemian Pilsener |
SRM: 3.5-6
IBU: 35-45 ABV:4.2-5.4 |
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SRM, IBU, ABV Range for:
Munich Helles |
SRM: 3-5
IBU: 16-22 ABV: 4.7-5.4 |
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SRM, IBU, ABV Range for:
Vienna Lager |
SRM: 10-16
IBU: 18-30 ABV:4.5-5.5 |
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SRM, IBU, ABV Range for:
Oktoberfest/Marzen |
SRM: 7-14
IBU: 20-28 ABV: 4.8-5.7 |
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SRM, IBU, ABV Range for:
Munich Dunkel |
SRM: 14-28
IBU: 18-28 ABV: 4.5-5.6 |
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SRM, IBU, ABV Range for:
Schwarzbier |
SRM: 17-30
IBU: 22-32 ABV:4.4-5.4 |
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SRM, IBU, ABV Range for:
Maibock/Helles Bock |
SRM: 6-11
IBU: 23-35 ABV: 6.3-7.4 |
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SRM, IBU, ABV Range for:
Traditional Bock |
SRM: 14-22
IBU: 20-27 ABV: 6.3-7.2 |
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SRM, IBU, ABV Range for:
Doppelbock |
SRM: 6-25
IBU: 16-26 ABV: 7-10 |
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SRM, IBU, ABV Range for:
Eisbock |
SRM: 18-30
IBU: 25-35 ABV: 9-14 |
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SRM, IBU, ABV Range for:
Lite American Lager |
SRM: 2-3
IBU: 8-12 ABV: 2.8-4.2 |
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SRM, IBU, ABV Range for:
Standard American Lager |
SRM: 2-4
IBU: 8-15 ABV: 4.2-5.3 |
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SRM, IBU, ABV Range for:
Premium American Lager |
SRM: 2-6
IBU: 15-25 ABV: 4.6-6 |
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SRM, IBU, ABV Range for:
Classic American Pilsner |
SRM: 3-6
IBU: 25-40 ABV: 4.5-6.0 |
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SRM, IBU, ABV Range for:
Dark American Lager |
SRM: 14-22
IBU: 8-20 ABV: 4.2-6 |
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SRM, IBU, ABV Range for:
Cream Ale |
SRM: 2.5-5
IBU: 15-20 ABV: 4.2-5.6 |
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SRM, IBU, ABV Range for:
Blonde Ale |
SRM: 3-6
IBU: 15-28 ABV: 3.8-5.5 |
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SRM, IBU, ABV Range for:
Kolsch |
SRM: 3.5-5
IBU: 20-30 ABV: 4.4-5.2 |
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SRM, IBU, ABV Range for:
American Wheat or Rye Beer |
SRM: 3-6
IBU: 15-30 ABV: 4.5-5.5 |
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SRM, IBU, ABV Range for:
California Common |
SRM: 10-14
IBU: 30-45 ABV: 4.5-5.5 |
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SRM, IBU, ABV Range for:
Dusseldorf Altbier |
SRM: 11-17
IBU: 35-50 ABV: 4.5-5.2 |
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SRM, IBU, ABV Range for:
Standard/Ordinary Bitter |
SRM: 4-14
IBU: 25-35 ABV: 3.2-3.8 |
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SRM, IBU, ABV Range for:
Special/Best/Premium Bitter |
SRM: 5-16
IBU: 25-40 ABV: 3.8-4.6 |
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SRM, IBU, ABV Range for:
Extra Special/ Strong Bitter |
SRM: 6-18
IBU: 30-50 ABV: 4.6-6.2 |
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SRM, IBU, ABV Range for:
Scottish Light 60/- |
SRM:9-17
IBU: 10-20 ABV: 2.5-3.2 |
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SRM, IBU, ABV Range for:
Scottish Heavy 70/- |
SRM: 9-17
IBU: 10-25 ABV: 3.2-3.9 |
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SRM, IBU, ABV Range for:
Scottish Extra 80/- |
SRM: 9-17
IBU: 15-30 ABV: 3.9-5 |
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SRM, IBU, ABV Range for:
Irish Red Ale |
SRM: 9-18
IBU: 17-28 ABV: 4.6 |
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SRM, IBU, ABV Range for:
Strong Scotch Ale |
SRM: 14-25
IBU: 17-35 ABV: 6.5-10 |
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SRM, IBU, ABV Range for:
American Pale Ale |
SRM: 5-14
IBU: 30-45 ABV: 4.5-6.2 |
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SRM, IBU, ABV Range for:
American Amber Ale |
SRM: 10-17
IBU: 25-40 ABV: 4.5-6.2 |
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SRM, IBU, ABV Range for:
American Brown Ale |
SRM: 18-35
IBU: 20-40 ABV: 4.3-6.2 |
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SRM, IBU, ABV Range for:
(English Brown) Mild |
SRM: 12-25
IBU: 10-25 ABV: 2.8-4.5 |
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SRM, IBU, ABV Range for:
Northern English Brown |
SRM: 12-22
IBU: 20-30 ABV: 4.2-5.4 |
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SRM, IBU, ABV Range for:
Brown Porter |
SRM: 20-30
IBU: 18-35 ABV: 4-5.4 |
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SRM, IBU, ABV Range for:
Robust Porter |
SRM: 22-35
IBU: 25-50 ABV: 4.8-6.5 |
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SRM, IBU, ABV Range for:
Baltic Porter |
SRM: 17-30
IBU: 20-40 ABV: 5.5-9.5 |
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SRM, IBU, ABV Range for:
Dry Stout |
SRM: 25-40
IBU: 30-45 ABV: 4-5 |
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SRM, IBU, ABV Range for:
Sweet Stout |
SRM: 30-40
IBU: 20-40 ABV: 4-6 |
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SRM, IBU, ABV Range for:
Oatmeal Stout |
SRM: 22-40
IBU: 25-40 ABV: 4.2-5.9 |
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SRM, IBU, ABV Range for:
Foreign Extra Stout |
SRM: 30-40
IBU: 30-70 ABV: 5.5-8 |
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SRM, IBU, ABV Range for:
American Stout |
SRM: 30-40
IBU: 35-75 ABV: 5-7 |
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SRM, IBU, ABV Range for:
Russian Imperial Stout |
SRM: 30-40
IBU: 50-90 ABV: 8-12 |
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SRM, IBU, ABV Range for:
English IPA |
SRM: 8-14
IBU: 40-60 ABV: 5-7.5 |
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SRM, IBU, ABV Range for:
American IPA |
`SRM: 6-15
IBU: 40-70 ABV: 5.5-7.5 |
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SRM, IBU, ABV Range for:
Imperial IPA |
SRM: 8-15
IBU: 60-120 ABV: 7.5-10 |
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SRM, IBU, ABV Range for:
Weizen/Weissbier |
SRM: 2-8
IBU: 8-15 ABV: 4.3-5.6 |
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SRM, IBU, ABV Range for:
Dunkelweizen |
SRM: 14-23
IBU: 10-18 ABV: 4.3-5.6 |
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SRM, IBU, ABV Range for:
Weizenbock |
SRM: 12-25
IBU: 15-30 ABV: 6.5-8 |
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SRM, IBU, ABV Range for:
Witbier |
SRM: 2-4
IBU: 10-20 ABV: 4.5-5.5 |
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SRM, IBU, ABV Range for:
Belgian Pale Ale |
SRM: 8-14
IBU: 20-30 ABV: 4.8-55 |
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SRM, IBU, ABV Range for:
Saison |
SRM: 5-14
IBU: 20-35 ABV: 5-7 |
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SRM, IBU, ABV Range for:
Biere de Garde |
SRM: 6-19
IBU: 18-28 ABV: 6-8.5 |
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SRM, IBU, ABV Range for:
Berliner Weisse |
SRM: 2-3
IBU: 3-8 ABV: 2.8-3.8 |
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SRM, IBU, ABV Range for:
Flanders Red Ale |
SRM: 10-16
IBU: 10-25 ABV: 4.6-6.5 |
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|
SRM, IBU, ABV Range for:
Flanders Brown Ale (Oud Bruin) |
SRM: 15-22
IBU: 20-25 ABV: 4-8 |
|
|
SRM, IBU, ABV Range for:
Straight (Unblended) Lambic |
SRM: 3-7
IBU: 0-10 ABV: 5-6.5 |
|
|
SRM, IBU, ABV Range for:
Gueuze |
SRM: 3-7
IBU: 0-10 ABV: 5-8 |
|
|
SRM, IBU, ABV Range for:
Belgian Blond Ale |
SRM: 4-7
IBU: 15-30 ABV: 6-7.5 |
|
|
SRM, IBU, ABV Range for:
Belgian Dubbel |
SRM: 10-17
IBU: 15-25 ABV: 6-7.6 |
|
|
SRM, IBU, ABV Range for:
Belgian Tripel |
SRM: 4.5-7
IBU: 20-40 ABV:7.5-9.5 |
|
|
SRM, IBU, ABV Range for:
Belgian Golden Strong Ale |
SRM: 3-6
IBU: 22-35 ABV: 7.5-10.5 |
|
|
SRM, IBU, ABV Range for:
Belgian Dark Strong Ale |
SRM: 12-22
IBU: 20-35 ABV: 8-11 |
|
|
SRM, IBU, ABV Range for:
Old Ale |
SRM: 10-22
IBU: 30-60 ABV: 6-9 |
|
|
SRM, IBU, ABV Range for:
English Barleywine |
SRM: 8-22
IBU: 35-70 ABV: 8-12 |
|
|
SRM, IBU, ABV Range for:
American Barleywine |
SRM: 10-19
IBU: 50-120 ABV:8-12 |
|
|
SRM, IBU, ABV Range for:
Belgian Tripel |
SRM: 4.5-7
IBU: 20-40 ABV:7.5-9.5 |
|
|
Pale lager created and consumed in Munich
|
Helles lager
|
|
|
Amber lager named for Austrian capital
|
Vienna lager
|
|
|
Dark German lager style whose name translates as "black"
|
Schwartzbier
|
|
|
Often pale and hoppier variation of a 16P lager associated with Spring
|
Maibock
|
|
|
The style dubbed "liquid bread" created to sustain fasting monks
|
Doppelbock
|
|
|
Specialty lager made from malt dried directly over a wood fire
|
Rauschbier
|
|
|
Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style
|
Altbier
|
|
|
The city of Cologne gives a blonde ale known by what style name
|
Kolsh
|
|
|
Munich beer style known for flavor of 4-vinyl guaiacol
|
Weisen
|
|
|
German style known for distinct tartness produced by lactobacillus
|
Berlinerwiess
|
|
|
Of the two sub-categories of European all-malt pilsner (Bohemian and German), which is the often-paler and drier version?
|
German
|
|
|
Brown Trappist or Abbey-style ale around 6 to 7% abv
|
Dubbel (Chimey Red)
|
|
|
Straight, unblended spontaneously fermented wheat-containing ale from Brussels region
|
Straight Lambic
|
|
|
Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale
|
Geueze
|
|
|
Spontaneously fermented Belgian-style ale aged with cherries
|
Kriek
|
|
|
Spontaneously fermented Belgian-style ale aged with raspberries
|
Framboise
|
|
|
Strong (>8% abv) pale Belgian-style ale of monastic origin
|
Trippel
|
|
|
With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium
|
Flanders
|
|
|
Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border
|
Biere De Garde
|
|
|
Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise
|
Witbier
|
|
|
Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes
|
Saison
|
|
|
Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers
|
Belgian Golden Strong Ales
|
|
|
An approx 3.5% abv draught pale ale consumed in British pubs
|
Standard/Ordinary Bitter
|
|
|
English Midlands ale, often dark and nearly always less than 3.5% abv
|
Mild
|
|
|
Dark ale consumed daily by London working classes circa 1750
|
Porter
|
|
|
Best-known Irish beer style made with roast barley
|
Dry Irish Stout
|
|
|
Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?
|
Scottish Ales
60/ Light 70/ Heavy 80/ Export |
|
|
Sub-style of stout made in England using lactose
|
Sweet Stout (sometimes known as milk or cream stouts)
|
|
|
Style name used for the strongest stouts
|
Russian Imperial Stouts
|
|
|
Nickname for a stong Scotch ale
|
Wee Heavy
|
|
|
In modern times, style name for stouts made for routine export`
|
Foreign Export Stout
|
|
|
Modern Irish style that is not a stout
|
Irish Red Ale
|
|
|
Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s
|
India Pale Ale (IPA)
|
|
|
A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv
|
Special/Best Bitter
|
|
|
English ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging
|
English Old Ale
|
|
|
A beer that contains no roast or black malts and is often the strongest of English ales
|
English Barleywine
|
|
|
Style of dark ale rare in Britain except for a Newcastle export well-known in the US
|
Northern English Brown Ale
|
|
|
Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration
|
California Common/Steam Beer
|
|
|
A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures
|
Cream Ale
|
|
|
Similar to American Pale Ale but with slightly more malt character
|
American Amber Ale
|
|
|
Name(s) for stronger, more highly hopped versions of IPA
|
Imperial/Double IPA
|
|
|
Lager made wiht a grist of 30 to 50 percent corn or rice
|
American Adjunct Lager
|
|
|
Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains
|
Oatmeal Stout
|
|
|
Well-bittered all-malt pale lager
|
Bohemian Pilsner
|
|
|
Often malt-balanced ale with a color between that of amber and stout
|
Porter
|
|
|
Five basic tastes detected by the tongue
|
Sweet, salty, sour, bitter, umami
|
|
|
Other than taste, what other senses contribute during evaluation of beer?
|
Sight, smell, touch (mouthfeel)
|
|
|
What should be avoided for at least 15 minutes before beer evaluation?
|
Food, sodas, coffee, tea, cigarettes
|
|
|
What should the ideal environment for beer tasting be free of?
|
Aromas, noise and other distractions
|
|
|
Once you have swirled the beer in your half-full glass, what pattern of inhalation is best used to assess the aroma of a beer?
|
Short sniffs (aka Drive by)
|
|
|
What words might be used to describe the flavors imparted in beer by crystal malt?
|
Sweet, caramelly flavors
|
|
|
What words describe the flavors imparted in beer by roasted barley?
|
Roasted, bitter, coffee-like flavors
|
|
|
What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
|
Grapefruit and resiny/pine flavors
|
|
|
What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?
|
Spicy, clean, earthy, floral
|
|
|
What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?
|
Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage
|
|
|
What common words do beer evaluators use to describe the flavors Dimethyl Sulfide (DMS) compounds produce in beer?
|
Creamed corn, cooked/rotten vegetables, shell-fish; primarily caused by malt, secondary due to spoilage; accepted in pale lagers (Helles)
|
|
|
What common words do beer evaluators use to describe the flavors Acetylaldehyde compounds produce in beer?
|
Green jolly rancher, green apple, cut grass; primarily caused by removing the yeast from the beer too soon resulting in "green" or too-young beer
|
|
|
What common words do beer evaluators use to describe the flavors Acetic Acid compounds produce in beer?
|
Vinegar, sour, acidic; caused from bacteria
|
|
|
What common words do beer evaluators use to describe the flavors Trans-2-nonenal compounds produce in beer?
|
Papery, waxiness, cardboard, sherry-like; caused from oxidation
|
|
|
What ingredient is most likely to be responsible for a cheesy flavor in beer?
|
Imporperly stored or aged hops
|
|
|
What common words describe the flavor experienced in an oxidized beer?
|
Papery, cardboard, shoebox
|
|
|
A light-struck beer exhibits an aroma best-described with what common word?
|
Skunky
|
|
|
What word do we use to describe a flavor that is like blood or coins?
|
Metallic
|
|
|
If you get a whiff of something that reminds you of eggs while tasting, what word that designates a chemical element would you most likely use to describe that?
|
Sulfer
|
|
|
At what point in the tasting process are you most likely to notice astringency?
|
Touch/Mouthfeel
|
|
|
What are the steps of the tasting process?
|
Sight, smell, taste, touch (mouthfeel)
|
|
|
When tasting beer what might you want to have available for use between beer samples?
|
Water
|
|
|
The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?
|
Malting
|
|
|
Barley comes in two broad types (actually separate species) based on the number of rows of kernals form on the head. What are those two broad types?
|
Two-row and six-row barley
|
|
|
Name three countries where brewing barley is grown:
|
United States, United Kingdom, Canada
|
|
|
Name for two examples of specialty malt
|
Crystal, Chocolate, Black Patent
|
|
|
Using common words, give the range of colors from lightest to darkest found in the malts used by brewers
|
Pale malt to Black (patent) malt
|
|
|
How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?
|
They must be cooked before being added to allow their starch to gelatinize and therefore render it convertible
|
|
|
Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers
|
Black patent malt
|
|
|
In a commercial hop yard, what man-made structure is used to support the hop plants as they grow?
|
trelis
|
|
|
To ensure that they don't decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?
|
Kilned (dried) and cooled.
|
|
|
Name the Washington-state valley best known for hop cultivation
|
Yamkima Valley
|
|
|
Name two US states other than Washington that produces hops commercially
|
Oregon, Idaho
|
|
|
Name three European hop producing countries
|
Germany, Czech Republic, United Kingdom
|
|
|
Name a southern hemisphere country that produces hops commercially
|
New Zealand
|
|
|
In order to impart hop aroma in a beer would you add hops at the beginning or near the end of the wort boiling?
|
End of Wort Brewing
|
|
|
Hop oil contains compounds that contribute to what attributes of beer?
|
Aroma, bitterness
|
|
|
The alpha acids typically constitute what percentage, by weight, of the hops used by brewers? (Give a range)
|
4-12%
|
|
|
Some brewers use whole hops, but these days many use a more compressed physical form known as what?
|
Pellets
|
|
|
Name three American hop varieties other than Cascade
|
Centennial, Columbus, Chinook, Amarillo, Citra, Simco
|
|
|
Name three European hop variety
|
Fuggles(English), Goldings(English), Saaz(Noble), Hallertau(Noble), Spalt(Noble),
|
|
|
What temperature range is beer likely to be in when it is dry hopped
|
roughly 60 to 70 degrees
|
|
|
During fermentation, sugar is converted into what two major chemical products
|
Alcohol and CO2
|
|
|
Compared to ales, lager fermentations are conducted at cooler or warmer temperatures
|
Cooler
|
|
|
A fermenter being held at 68 degrees F is most likely using which of the two major yeast types?
|
Ale
|
|
|
Fruity aromas and flavors are most commonly produced by which of the two major yeast types?
|
Ale
|
|
|
Weizen yeast produce what sorts of flavor attributes in beer?
|
Banana and clove
|
|
|
Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis
|
Lambic or Saison
|
|
|
Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?
|
No
|
|
|
What is a common flavor profile of Pediococcus damnosis
|
Diacetyl - Buttery/Butterscotch/Buttered Popcorn
|
|
|
Would the flavor attributes contributed by Acetobacter species to be desirable in an outstanding example of Flanders red ale?
|
Yes (acids and corresponding esters)
|
|
|
Name a mineral found in water that may have a desirable effect on beer flavor
|
calcium, sulfates, carbonates
|
|
|
To initiate mashing, what gets mixed with malt?
|
Hot Water
|
|
|
What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?
|
Boil
|
|
|
What most commonly get "pitched" in a brewery?
|
Yeast
|
|
|
A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?
|
Fermentation
|
|
|
What stage of the brewing process occurs when a bottom fermented beer is held at 3-5 degrees C (35-41 degrees F) for several weeks in the presence of yeast?
|
Lagering
|
|
|
If a brewer adds gelatin or Isinglass to a beer, what are tehy trying to achieve?
|
Fining/clarifying
|
|
|
Would these ingredients (Gelatin or Isinglass) be added before or after primary fermentation?
|
After Primary Fermentation
|
|
|
What gas do brewery bottling operations try to minimize the presence of inside the sealed bottle?
|
Oxygen
|
|
|
Why do some brewers include yeast in their bottled product?
|
Yeast need oxygen to reproduce which helps improve shelf life and quality of beer, as well as produces CO2 which helps aid in head retention. The secondary fermentation will also add esters and phenols that can enhance the flavor of the beer.
|
|
|
Name a benefit of pasteurization for the brewer
|
Longer shelf-life, less likely to be contaminated with bacteria
|
|
|
Name a disadvantage of pasteurization for the brewer
|
Stales beer faster, strips proteins and reduces hot bitterness and malt levels
|
|
|
When planning pairings, what should the intensity of a beer be relative to the intensity of the food item it will be paired with?
|
Equal intensity
|
|
|
Give 3 general example of "resonance" in pairing, listing a general beer flavor and corresponding food flavor.
|
citric hop aromas and citrus fruit, pepper and vinegar; barrel-aged, vanilla, coconut aromas with most desserts containing vanilla; toasted malt flavors with grilled or roasted meats, toasted nuts, aged cheese
|
|
|
In addition to intensity and resonance, what is the third principle of flavor pairing that often plays a role in great beer and food pairings?
|
Contrasting Elements
|
|
|
Give three examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.
|
carbonation - fatty
bitterness - sweet maltiness - spicy |
|
|
List three general characteristics of beer that can contrast with food flavors
|
hop bitterness, sweetness, roasted/toasted malt, and alcohol
|
|
|
Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors
|
spice heat or acitidy
|
|
|
List five general flavors (for example "honey") found in both beer and food:
|
chocolate, nutty, toasted, fruity, citrusy, caramel, bready/yeasty
|
|
|
What is the most difficult quality of beer to deal with as a cooking ingredient?
|
bitterness
|
|
|
Pair: Camembert cheese (2 options)
|
Toasty Brown Ale: to make a liquid grilled cheese
Saison: Whose crisp funkiness will counterpoint the creamy cheese but not be too distracting |
|
|
Pair: Cheddar cheese (2 options)
|
Robust Porter or Imperial Stout: Both will have enough roasted character to stand up to the cheddar cheese
|
|
|
Pair: Roasted Chicken (2 options)
|
Oktoberfest/Vienna Lager or roasty brown ale: both have roasted qualitys which will harmonize well with the roasted chicken
|
|
|
Pair: Grilled Salmon (2 options)
|
Belgian Wit or Hefeweisen: with their higher levels of carbonation they will be able to stand up to the fatty and umami from the salmon with out be being bossy
|
|
|
Pair: Cream-based pasta sauce (Alfredo) (2 options)
|
Gueuze: Whose subtle funky sourness can stand up to the cream sauce with out over powering it
Belgian Pale Ale: The slightly spicy yeast notes can harmonize with the pepper in the sauce without becoming distracting |
|
|
Pair: Chocolate Chip Cookie (2 options)
|
Dopplebock or Scotch Ale: whose intense maltyness will harmonize with the doughy cookie with out over powering the cookie
|
|
|
Pair: Carrot Cake with Cream Cheese frosting
|
Double IPA whose intense hoppyness will balance the rich intensity of the cream cheese frosting
|
|
|
Pair: Waldorf Salad (apples, walnuts, blue cheese, celery, cream based dressing) (2 options)
|
Hoppy Saison: to stand up to the blue cheese,
Pale Al/ lighter IPA: to cut though the cream based dressing |
|
|
Pair: Smoked Cheddar
|
Rauchbier or Smokey Porter to harmonize with the somke
|
|
|
Ale Yeast also known as (scientific name)
|
Saccharomyces Cervisiae
|
|
|
Lager Yeast also known as (scientific name)
|
Saccharomyces Pastorianus (or Uvaum)
|
|
|
Lager Brewing Temperatures and Cycle Lenght
|
40-55 degrees F for up to several months
|
|
|
Ale characteristics
|
Strong, assertive, more robust in taste
|
|
|
Lager characteristics
|
Smoother, crisper, more subtle in taste and aroma
|
|
|
Attenuation; Define
|
Measure of how much sugar is converted into alcohol during fermentation. Lower attenuation = sweeter beers, higher attenuation = less sweet, higher abv
|
|
|
Name 2 old English nicknames for Strong Beer
|
Dragon's Milk, Angel's Food, Mad-dog, Stingo, Huffcap
|
|
|
Developed as a draft pale ale, this English style grew lighter in gravity and body over time. Best when served from a cask as real ale. Despite their low gravity and adjunct reciepes, these beers can be complex and appealing. Give 3 commercial examples and general flavors.
|
Classic Bitter - Fresh hops, nutty malt, crisp finish
1. Young's Bitter 2. Fullers London Pride 3. Anchor Small Beer |
|
|
This beer style descended from amber-colored "october Beers" brewed in the English countryside. Strongly associated with the city of Burton-on-Trent then eventually all of England. Usually a breweries Strongest Bitter Give 3 commercial examples and flavors.
|
Extra Special Bitter(ESB)/English Pale Ale - crisp, nutty malt, earthy/spicey hops
1. Fullers ESB 2. Youngs Ram Rod 3. Yards ESA |
|
|
This beer style evolved from October Ales being shipped to India by a London Brewer around 1780. Give 3 examples and flavors.
|
English IPA - plenty of malt and strong hop
1. Fuller's IPA 2. Samuel Smith's IPA 3. Goose Island IPA |
|
|
Because of the climate ________ beers are ususally fermented at lower cooler temperatures than _____.
|
Scottish, English
|
|
|
The Schilling name was created most likely because of what reason.
|
Cost per barrel
|
|
|
This Scottish style is known as a high gravity beer or a 120 Schilling
|
Wee Heavy
|
|
|
Indirect Kilns brought what new progress to malting in the 1700's
|
a low to smoke-free dried malt
|
|
|
Flavors associated with Scottish Ale Export (80/), give three examples
|
Rich toffee, toasty malt, hints of peat are acceptable
1. Bellhaven Export 2. Odell's 90 Shilling 3. Sam Adams Scottish Ale |
|
|
This Scottish Ale was possible influenced by the English Burton Ale. Give Flavors and 3 examples
|
Wee Heavy
1. AleSmith Wee Heavy 2. Founders Dirty Bastard 3. Belhaven Wee Heavy |
|
|
______ Brown Ales are a bit paler and stronger than the ______ ones
|
Northern, Southern
|
|
|
This beer style is best known for coming from Yorkshire and eventually making its way to the United States. Give three examples and flavors.
|
Northern English Brown Ale - toasty, nutty, caramel, and light hop
1. Sam Smith Nut Brown 2. New Castle Castle Brown Ale 3. Goose Island Hex Nut Brown |
|
|
This beer style was originally refered to any fresh, unaged beer not particular to color, strength, or style. After WW1 this beer became known for a low-gravity session beer. Originated in northern England (Birmingham) Give 3 examples and flavors.
|
Mild Ale - slightly roasty and hint of caramel with light hop
1. Hobgoblin 2. Dogfish Head Low Rider 3. Clogwyn Gold |
|
|
This style is known for being aged in barrels and then usually blended with fresh beer. Also known as a catch all category for English Ales that are strong with a shade of amber or brown. Flavors and example
|
English Old Ale / Strong Ale
fat and fruity caramel with a touch of hops. slight scidicy is acceptable in this style 1. Founders Curmudgeon 2. North Coast Old Stock 3. Fuller's Vintage Ale |
|
|
This style decended from strong "October" ales, and was first applied by Bass to it's strongest ale. Flavors and examples
|
English Barley Wine - complex malt, dark fruit, and hops
1. Thomas Hardy Ale 2. Firestone Walker Sucaba 3. Fuller's Golden Pride |
|
|
in 1817 Daniel Wheeler invented what, which helped produce black patent malt?
|
Roasting Kiln
|
|
|
This style originated from Brown Ales, and eventually lead to the development of the stout. No real history. Flavor and commercial examples
|
Porter - roasty and toasty malt, can be hoppy or not
1. Sam Smith Taddy Porter 2. Fuller's London Porter 3. Great Lakes Edmund Fitz Porter |
|
|
This beer originating in the Baltic region, was based on beers exported from England to Russia in the 18th century. Can be either a lager or an ale, most modern versions are ale's. Flavor and Examples
|
Baltic Porter - creamy roasty/toasty malt, light hop, sweet.
1. Flying Dog Imperial Gonzo Porter 2. Baltika Porter 3. Southampton Imperial Baltic Porter |
|
|
Simply known as "Strong Black Beer"
|
Stout
|
|
|
This beer style uses roasted barley instead of black roasted malt. Most popular Irish Style. Flavor and example.
|
Irish Dry Stout - Sharp coffee and roasty
1. Guinness Draft 2. Murphy's Irish Stout 3. Three Floyds Black Sun |
|
|
This beer style included the addition of milk sugar (lactose sugar) for sweetness. Known originally as a drink for invalids. Example and flavors
|
Sweet Stout/Milk Stout - Soft malt, and hint of sweetness
1. Left Hand Milk Stout 2. Young's Double Chocolate |
|
|
The addition of raw or malted oats makes this style of dark beer. Flavor and examples
|
Oatmeal Stout - soft rich creaminess, with a hint of nuttiness
1. Young's Oatmeal Stout 2. Sam Smiths Oatmeal Stout 3. New Holland The Poet |
|
|
This beer became popular through the Russian Monarchy throughout the 18th century. Flavor and examples
|
Imperial Stout- Strong roast/malt, hops
1. North Coast Old Rasputin 2. Samuel Smith Imperial Stout 3. Stone Imperial Stout |
|
|
Name 3 noble hops
|
Hallertauer, Spalter, Saaz, Tettnagers
|
|
|
This style originated in the Czech town of Pilsen in 1842, flavor and examples
|
Bohemian Pilsner - sweet malt, caramel and Saaz hops
1. Pilsner Urquell 2. Chechvar |
|
|
This style was created from the popularity of the Czech Pilsner in northern germany. Flavor and examples
|
German Pilsner - crisp, smooth malt. Herby hallertaur hops
1. Victory Prima Pils 2. Spaten Pils |
|
|
This beer style originated in Munich and came from the success of the Czech Pils, this style is a bit more malty though. Examples and flavor
|
Munchener Helles "Helles" - rich light malt, hint of hop
1. Hacker-Pshorr Municher Gold 2. Spaten Premium Lager 3. Firestone Walker Lager |
|
|
This beer style typically had around 20% rice or corn in the recipe, but all malt examples did exist. Examples.
|
American Pre-Prohibition Pilsner
1. Yuengling Traditional Lager 2. Saranca Golden Pilsner |
|
|
This style is responsible for the world's best-selling lager. Can have 20-50% of the recipe include Rice or Corn. Examples and Flavor
|
American Adjunct Lager - slightly malty with a lot of fizz, hint of bitterness and sweetness. Some astringancy is welcome in this style
1. Bud 2. MGD 3. Coors Original |
|
|
Philip Morris masculinized this beer style originally brewed for women in the 1940's
|
American Light Lager
|
|
|
This style originally created by Anton Dreher in Vienna around 1840.
|
Vienna Lager and Marzen
|
|
|
This beer style was created in 1629 as "Salvator"
|
Doppelbock
|
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This beer usually brewed in late spring to use up the last of the fall's hops and malt before brewing ceased for the summer.
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Marzen
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Orginally these beers were very similar but the _______ lager used malt that was slightly more kilned and paler than the Muinch malt used in _____ lagers
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Vienna, Marzen
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________ applies only to certain beers made by brewers in the Munich Proper. This style is also known as Marzen.
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Oktoberfest
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Orignating in the city of Munich, this German lager was a decendent from ancient "red" beers. Orginally only Munich Malt was used in this beer. Examples and flavor
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Munich Dunkel- rich caramel roasty overtones
1. Ayinger Altbarisch 2. Lakefront East Side Dark |
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This style was popular in Augsberg, Kostritz, and Kulmbach. This is German's darkest beers. Roughly translated it means "black". Flavor and examples
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German Schwarbier - bittersweet, clean/soft roastyness
1. Sprecher Black Bavarian 2. Sam Adams Black Lager 3. Einberker Schwarzbier |
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The southern Germany town of Einbeck claims this beer style originated there. Flavors and Examples
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Maibock - rich creamy hop, with a strong hop complex (between a Helles and a Pilsner)
1. Ayinger Maibock 2. Hacker-Pshorr Huburtus Bock 3. Capitol Maibock |
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This beer seems to be the secondary form of the bock beer when compared to the amber in colored Maibock.
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Dark (Dunkel) Bock - rich creamy malt, with hint of cocoa bitterness
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Originally coming from the monastic brewery Paulaner in Munich, this beer style is usually symbolized with a goat. Give 3 examples and flavors
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Doppelbock - Massive caramel, with a soft roasty finish.
1. Paulner Salvator 2. Ayinger Celebrator 3. Sam Adam's Double Bock |
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This beer style has many different base beers (Helles, bock, marzen, etc), but one common property, Smoke
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Rauchbier
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This beer style originated in the city of Cologne. 3 examples and flavors
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Kolsch - clean, fresh malt, light hop in the background
1. Reissdorf Kolsch 2. Goose Island Summertime 3. Alaska Summer Ale |
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This beer style is well established along the Rhine and lower Saxony. Copper in color this beer is top fermented, and rather low gravity.
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Dusseldorfer Altbier - Malty and Crisp, with a nice Noble hop pressence
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This style of beer originated in the nineteenth century and is a blend of a lager and a stock ale. Flavor and 3 examples
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American Cream Ale - smooth creamy malt, with a soft bitter finish
1. New Glarus Spotted Cow 2. Wisconsin Berwing Whitetail 3. Genessee Cream Ale |
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This beer style was founded as an attempt to brew a lager without access to ice or refrigeration. First brewed around the time of the great influx of settlers in the west coast. BJCP calls this beer a "California Common", because one brewery owns the trademark on the name.
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Steam Beer - Malty but crisp, hint of caramel, and light fruity esters.
1. Anchor Steam Beer 2. Southhampton Steem Beer 3. Flying Dog Old Scratch |
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This beer style originated in the 16th century and was known as a regional specialty for Bavaria. When poured properly this beer has a nice frothy head. The top-fermented yeast gives off a 4-vinyl guaiacol which partakes a aroma of clove. Flavor and 3 examples
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Weissbier/Hefeweizen- light on hops, heavy of wheat, clean and crisp. Hint of clove, banana, and sometimes bubble gum.
1. Hacker-Pshorr Weisse 2. Ayenger Brau Weisse 3. Franziskaner Hefe-Wiesse |
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This beer style is similar to the Hefeweizen but with added crystal or other dark malts
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Dunkel Weizen
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This beer style is bigger, deeper, and stronger than a Dunkel Weizen. Great winter drink.
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Weizenbock
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This German beer style is typically low in alcohol, tart in flavor, slightly sour and known as a summer refresher. Often Flavored with a dash of raspberry syrup.
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Berliner Weisse
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This beer style created iun the early 20th century to capture a segment of the British Pale Ale dominated import market. Flavor and 2 examples
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Belgian Pale Ale - light caramel with a light hop
1. Palm Speciale 2. Russian River Perdition |
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This beer style is similar to a belgian triple but is simpler and cleaner. About 20% of the recipe is corn sugar leds to a nice crisp finish. Flavors and 3 styles
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Belgian Strong Golden Ale - crisp malt with a clean hop finish.
1. Duvel 2. Delirium Tremens 3. Piraat |
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This beer style is more of a catch all for belgian ales. Modern versions include several trappist ales
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Belgian Strong Dark Ale- Strong caramel malt, rarely hop balanced.
1. Rochefort 10 2. St. Bernardus Abt 12 3. Gulden Draak |
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Name 5 Trappist Breweries
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1. Achel
2. Chimay 3. Orval 4. La Trappe 5. Rochefort 6. Westmalle 7. Westvleteren |
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_________ breweries must brew under the supervision of monks on a monastic property.
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Trappist
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This beer style originated Brown in color, and came from Flanders where they were used to sustain field workers in the summer season. The yeast strain is believed to be a related to a red-wine yeast strain, the yeast can thrive at very high temperatues 90F.
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Saison - Clean malt and hops with a light twang. May use Bret or Spice to alter the flavor.
1. Saison Dupont 2. Ommegang Hennipin 3. New Belgium Saison |
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This Belgian beer style received its name from its color. It is often challenging to brew due to the mash in ingredients. Flavors and 3 commercial examples
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Wit Beer / White Ale - soft malt,with a hint of acidic finish
1. Hoegaarden 2. St. Bernardus Blanche 3. Ommegang White |
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This beer style originated in the region surrounding Brussels, style uses hops that have been aged for 2-3 years so there is no bitterness left in them and the aroma is cheesy like. This is a spontaneously fermented beer usually.
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Lambic - Sharp Acidic very complex
Cantillion Grand Cru Bruocsella is the only bottled version readily available. |
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This Style of beer defines American Craft beer. Almost every brewery has some form of this beer.
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American Pale Ale -Fresh hops, nutty malt balance, hint of caramel.
1. Sierra Nevada Pale Ale 2. Stone Pale Ale 3. Great Lake's Burning River |
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The term; ______; often stands for something that is bigger and bolder than the "stock"
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Imperial/double
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This beer style was one of the first craft styles to provide something different for the drinker. Founded in the United States in the 1990s.
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Amber or Red Ale
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This style of Barley Wine tends to have more of a hop bitterness
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American
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English Brown Ales are more ________, while American Brown Ales are more _________.
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Malty, Hoppy
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________ was the first beer in the world brewed and exported on an industrial scale.
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Porter
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Known as a "starter beer" at US Breweries and Brewpubs
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American Wheat Ale
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This Hop has a strong citrusy characteristic and is often used in American Pale Ales and IPA's
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Cascade
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This hop is known as the darling of the double IPA, giving off a pinelike aroma
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Simcoe
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Traditionally English Hops have what traits?
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Earthy, herbel, woodsy
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Traditionally German/Czech Hops have what traits
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floral, peppery, perfumey, minty, woodsy
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Three areas in the US where hops are grown
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1. Yakima Valley, Washington 2. Oregon 3. Idaho
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Three areas in Europe where hops are grown
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1. Germany 2. Czech Repoublic 3. Belgium 4. Poland 5. France
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Brass draft equipment can give the following off flavors in a beer.
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Metallic Flavors
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Give 2 examples of fully fermentatble sugars
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1. Corn Sugar (Dextrose) 2. Regular Sugar (Sucrose)
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Give 2 examples of Highly fermentable sugars
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1. Honey 2. Molasses
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1 example of non-fermetable sugar
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Lactose sugar
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Explain the process of brewing from Start to Finish
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Barely is milled and adjuncts like corn or rice are cooked. Then the milled grain and cooked adjuncts are mashed. Once the mashing is complete lautering and sparging commence. The mash is then boiled to create wort. The wort is sent through a whirlpool and chilled. Then fermentation begins and can be followed by a secondary fermentation. If the beer is a lager is is sent to the lagering tanks to lager. When the beer is ready is is sent to the bright tank for finishing and then bottled/canned/kegged.
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Process of Mashing accomplishes what
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It converts the starches from the grains into fermentable and un-fermentable sugar.
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Too Long of mash times, can lead to what?
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poor foam retention.
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Main purpose of Lautering
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to separate the wort from the spent grain, while setting your grain bed
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Purpose of the boil
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1. sterilize the wort, 2. add spice or hops
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Purpose of the Whirlpool
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Whirlpool separates this protein and spent
hops from the sterilized wort |
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What off flavors can occur from chlorine?
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Phenolic flavors: like band-aid or medicinal
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Malt complements what two flavors the best
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Toast and Caramelized
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How can Carbonation interact with food?
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-Cuts fat, umami, and sweetness
-Accentuates capsaicin “heat” |
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How is beer used in cooking?
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Typically replaces water or other liquid ingrediant
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When beer is concentrated during cooking what two things can go bad
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-Hops can become overly bitter
-Burnt flavors of roasted malt can increase and may become unpleasant |
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What is a way to bring beer into a plate without cooking it?
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Salad dressing (ie an IPA that is delicately hopped, or a lambic as a vinegar, or saison lightly hopped)
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Malt Flavors can soften or soothe what?
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Spicy capsaicin “heat”
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4 flavors that hop flavors can harmonize with?
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Depending on hop variety: fruit, citrus, herb, and spice flavors
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How can fermentation-derived esters interact with food?
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Harmonize with some fruit flavors
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How can Fermentation-derived Phenols interact with food?
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-clove and peppercorn flavors:
-Resonate with spices -Contrast fat and umami |
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How can Roastiness interact with food?
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-Complements chocolate, caramelized, and burnt flavors
-Cuts fat -Contrasts sweetness |
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How can Alcohols interact with food?
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-Can cut fat
-Generally resonates with sweetness -Can accentuate capsaicin “heat” |
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How can Tartness/Sourness interact with food?
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-Can brighten some food flavors
-Can complement sour flavors -May favorably contrast fat, umami, or salt |
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How can Sweetness interact with food?
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-Soothes capsaicin “heat” and other spices
-Accentuated by saltiness |
