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Beer Flashcards

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1
Q

Tell the five processes of Beer production?

A

Conversion: conversion of starches to Maltose in Malting process
Extraction: Extraction of sugar from Grist in Mash Tun
Flavouring: Addition of Hops to flavour the wort
Fermentation: Conversion of sugars to alcohol
Conditioning: Cask or bottle conditioning (refermentation).

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2
Q

Beer brewing process?

A

1)To creat the malted barley制作麦芽（因为麦芽中的淀粉酶将谷物中的淀粉类碳水化合物转化为可发酵的糖类Amylase converts the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin)
2)The “green malt” is roasted with hot air in a kiln to stop further growth抑制进一步生长
3)The style of beer desired will determine the length and degree of roasting.(Ex: highly roasted black malts-Porter style, pale malt - pale ales)
4)The malts are ground in a mill to produce grist麦芽粉,碎麦芽
5)The grist is combined with hot water in a mash tun, mashing糖化process lasts 1-2hours, extracting sugar from the malt, and results in the wort麦芽汁.
6)The wort liquid is drawn off the grains and filtered into the brew kettle or copper.
7)Hops are added.
8)The wort is roiling boil for at least 1hour: boiling the wort stabilizes and sterilizes the brew, darkens the color and causes excess water to evaporate.
9)The longer the hops boil, the more bitterness, and lose aroma in the process.
10)The wort is then strained, leaving spent hops behind, chilled to an good temperature for fermentation.
11)At this point, the differences between lagers and ales become distinct:
*Lager: wort is cooled to a lower temperature, Bottom-fermenting yeast (Saccharomyces pastorianus), result in a delicate and clearer beer.
*Ale: higher temperature with top-fermenting yeasts(Saccharomyces cerevisiae), quicker(less than 1week) result in fruity and richly flavored beers.
12)After fermentation, the beer is transferred to tanks or casks, and often pasteurized prior bottling.
13)Cask ales sold as draught beers and unpasteurized
14)Bottle-conditioned beers are unfiltered and undergo partial fermentation in the bottle.
15)Lambic beers, unique specialty of Belgium, spontaneously fermented in open-top containers with native wild yeasts (Brettanomyces Bruxellensis and Brettanomyces Lambicus).
16)Classic Lambics are vinous in character像葡萄酒, distinctively sour, aged prior to release, often up to 3years in cask. Using aged hops that contains little flavor and aroma. Generally, lambics are blended before release.

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3
Q

Beer Production process according to CMS materials?

A

1)Malting: barley steeped in water to germinate.
2)Malted barley dried and roasted in kilns
3)Malted barley ground in grist mill.
4)Grist enters a Mash Tun, hot water is added, and churned into mash.
5)Mash enters Lauter Tun, and liquid drawn off leaving Wort.
6)Wort goes to Hop Kiln (or brew kettle) where hops and wort are boiled for several hours.
7)Wort and hops strained in hops strainer to eliminate solids. (some breweries also use centrifuge离心机at this point)
8)Flavoured wort cooled
9)Wort enters fermentation tanks and appropriate yeast added
10)After fermentation young beer is cooled and stored. Hops may be added and some times a secondary fermentation induced (Krausening).
11)Refrigeration and packing.

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4
Q

Name 11 types of Ales? What’s the style in general?

A

Brown, Pale,Scotch,Mild,Burton,Old,Belgian,Trappist,Abbey,Stout,Porter
Ales: fermentation is fast and warm, producing fruity, richly flavored beers.

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5
Q

What’s Burton?

A

Burton aleis a type of strong ale which is dark and sweet.
Burton beer is fromBurton-upon-Trent,a town in Staffordshire, England, which is considered the brewing capital of Britain.

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6
Q

Name 8 types of Lager? What’s the style in general?

A

Pilsner, Bock, Märzen/Fest,
Vienna Style,
Dortmunder,
Black/Schwartz, Munich Helles, Pale Lager.
Lager: fermentation is slow and cool, producing delicately flavored beers.

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7
Q

What’s another name fro Black beer?

A

Schwartz

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8
Q

What’s Märzen?

A

“Märzen” is German for “March beer,” an amber-colored lager, known for its rich, maltiness and low hop profile, historically brewed in March and stored for enjoyment during the fall Oktoberfest celebrations.

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9
Q

What’s Bock?

A

Bock is a strong, dark German lager characterized by its rich, malty flavors (like caramel and chocolate) and a minimal hop bitterness.

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10
Q

Where is Pilsner produced from?

A

Pilsner beer is fromPilsen(Plzeň), a city in theCzech Republic, light and crisp style.

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11
Q

Name four types of Lambic?

A

Gueuze, Mars, Faro, Kriek, Framboise.

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12
Q

Name four types of wild yeast beer?

A

Lambic, Gueuze,
Berliner Weisse: using sour mash, a cloudy,sour aleof around 3.5%alcohol by volume. It is a regional variation of thewheat beerstyle from Northern Germany.
Gose: add salt to the wort, Gose is a light, sour German wheat ale, traditionally flavored with salt and coriander.

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13
Q

What’s Mars?

A

Mild lambic produced by re-using the malt from a previous lambic fermentation

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14
Q

What’s Faro?

A

Mixture of lambic and a lighter brewed beer. Belgian candy sugar is added for sweetness.

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15
Q

What’s Wheat beer?

A

Produced with up to 60% wheat instead of barley (German law requires at least 50%), typically cloudy and unfiltered.

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16
Q

Name 4 types of wheat beer?

A

Hefe-Weizen “yeast-wheat”, Dunkel/Dark Weizen, Kristall Weizen, White.

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17
Q

WHat’s Kristall Weizen?

A

Filtered, crystal clear wheat beer.

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18
Q

Which type of Wheat beer doesn’t have sediment?

A

Kristall Weizen (filtered).

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19
Q

What’s “white” beer?

A

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

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20
Q

What’s the alcohol content of beer?

A

General 4%-10%

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21
Q

What’s Trappist beer修道院啤酒?

A

A special category of beer brewed by or under the supervision of Trappist monks within the walls of a Trappist monastery. (Trappist beers often undergo secondary fermentation in the bottle.This process, also known as bottle conditioning, is a key characteristic of Trappist brewing).

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22
Q

Name 4 types of Trappist beer?

A

1)Patersbier: also known as Enkel and “father’s beer”, a low-alcohol, Belgian-style ale traditionally brewed by monks, light, refreshing, easy-drinking, typically under 5%abv.
2)Dubbel双料: made from two types of malt, a moderately strong, malty, complex Trappist Ale. Dark amber to copper in colour, usually 6.5-7.5%abv.
3)Tripel: tripel hops or tripel malts or three types of malt, Belgian-style strong pale ale, golden color, high alcohol 7-10% ABV, and spicy, fruity,and slightly sweet flavor profile. Pair well with spicy dishes(Thai).
4)Quadruple=Quad, is a strong Belgian-style ale known for its high alcohol 10% ABV or higher, and rich, complex flavors.Basically a more intense version of a dubbel or tripel, often described as having a dark, reddish-brown color and a malty character with notes of caramel, dark fruit, and spices.Pairing with roast meat, aged cheese.

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23
Q

Name some Trappist beer brands?

A

Chimay (Belgian), Rochefort (Belgian), Achel(Belgian), Westvleteren(Saint-Sixtus, Belgian)

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24
Q

What’s Bière de garde?

A

A strong pale ale and French farmhouse ale style from northern France, translating to “beer for keeping”, it’s a bottle-conditioned beer.

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25
What's California Common?
A lager fermented at warmer than normal temperatures (i.e. Anchor Steam). It’s an uniquely American hybrid beer style that's brewed with lager yeast at warmer, ale-like temperatures, resulting in amber-colored, malty, and crisp beers with balanced bitterness. Also known as "Steam Beer”.
26
What's Kölsch?
Ale from Cologne科隆 (Germany) fermented at cooler than normal temperatures.
27
What's Kvass?
Rye-based Russian beer usually fermented with fruit juices
28
What's Rauchbier?
smoked beer, famously produced in Bamberg (Franken, Germany)
29
What's Saison?
farmhouse ales that originated from Hainaut Province in Belgium. Is a Belgian beer style pale-colored ale that is highly carbonated, dry, fruity, spicy, and often bottle conditioned.Brewed in winter and drink in summer.
30
What’s Malt Liquor?
High in alcohol, 7.5%abv, American Beer.
31
What’s Ice Beer?
Beer undergoes cold sterile filtering with slightly higher alcohol content.
32
What’s Bottle-conditioned beer?
Bottle-conditioned beer undergoes a second, natural fermentation inside the bottle, where added yeast consumes a small amount of sugar, producing CO2 for carbonation and contributing to a finer mouthfeel and improved flavor profile over time. This process also helps remove oxygen from the bottle, which extends the beer's freshness and shelf life从而延长啤酒的新鲜度和保质期. Consumers can recognize bottle-conditioned beers by the presence of live yeast活酵母and sometimes a layer of sediment in the bottle。
33
?? What’s grist?
Cracked malt麦芽粉
34
?? What’s the average strength of beer? What’s for the strongest?
4% abv; 10%abv for strong ones
35
?? What’s lite beer?
Beers that are low in calories
36
What are the ingredients for brewing beer?
Water, yeast, hops, starch source(malt)
37
What’s Hops?
The dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth.
38
What’s wort?
A rich sugary liquid extracted from malted grains
39
What’s the yeast for Ale?
Top-fermenting yeasts: Saccharomyces cerevisiae
40
What’s the yeast for lager?
Bottom fermenting yeast: Saccharomyces Pastorianus/Carsbergensis
41
Name the two wild yeasts for Lambic beer?
Brettanomyces Bruxellensis, and Brettanomyces Lambicus.
42
What’s Lambic?
Unique specialty of Belgium beer, which is spontaneously fermented in open-top containers with native wild yeasts.
43
What’s Guenze?
A style produced by mixing one-year-old lambics with beers that have aged for 2 to 3 years. The blend contains fermentable sugars from the young lambic, then second fermentation in the bottle, giving the beer its sparkle.
44
What does Brussels Champagne refer to?
Gueuze style lambic which blended with 1-2-3-year-old lambic beers, and refermented in bottle.
45
What’s Kriek?
Cherry flavor Lambic beer, traditionally dry in style.
46
Name two noteworthy producers for Lambic beer?
Lindemans and Cantillon
47
What are the ingredients of beer?
Starch source(malted Barley/malt, but also can be wheat, rice...): best beers are made with germinated barley. Invert Sugar: Glucose葡萄糖/Fructose果糖 Hops: imparts bitterness and aromas Water: accounts for 85%-90% of beer content. Yeast: strain of yeast酵母菌株is important to the style of the finished beer.
48
WHat’s the bitterness of Hops measured in?
IBU
49
Which two enzymes are produced during germination malts the barley?
Diastase and amylase淀粉酶
50
Name four types of Malt?
Pale Malt: light roast, maximum sugar basis of all beers. Lager Malt: Light roast, less sugar than pale malt Crystal Malt: Medium roast, fuller flavour, used in pale and light ales Black or Chocolate malt: heavy roast, caramelised sugars, used in stouts and brown ale.
51
Name two traditional English varieties of Hops?
Fuggles and Goldings
52
What’s Krausening?
A traditional German brewing technique. Adding a portion of “krausen”(the foamy head of fermenting beer) to a batch of finished beer to restart fermentation, creating carbonation and improving flavors.
53
What are the two major styles of beer?
Ale: quickly fermenting top-fermenting yeasts Lager: slower fermenting
54
Name 5 styles of Ale?
Pale Ale: bronze or copper coloured Bitter Ale: a well-hopped ale with good acidity and a hoppy bitterness in the finish Porter: dark in colour and strong in flavour, a lighter companion to the stout. Stout: extra dark, almost black in colour made with highly roasted malts Wheat Beer or Weissbier: made from wheat and having a tart spicy palate. Unfiltered.
55
Name two types of Lager?
Pilsner: a classic beer golden in colour with a flowery aroma and dry finish. Bock: German term for strong beer. Usually indicates a lager made from barley and may be golden to very dark brown in colour. Traditionally made in winter and spring.
56
Which type of beer is traditionally made in winter and spring?
Bock, German strong beer.
57
How long is Lambic beer aged ?
Up to 3 years in cask
58
How is Kriek made?
Lambic beer refermented with added sour Morello cherries.
59
Which types of beer need to be careful to separate the sediment of yeast cells during service?
Cask conditioned and bottle conditioned ales, which contain live yeasts to create a secondary fermentation in the product. Wheat beer, and Lambic.
60
What’s keg?
A beer keg is a large stainless steel container used to store and dispense beer, often under pressure, in bars and pubs. Which can protect the beer from oxygen and light, preserving its quality.
61
What’s the temperature for making wort?
65-66°C
62
How long is the wort boiled with sugar syrup and hops in kettle/copper?
13 hours
63
Where is the wort run off into after boiling?
Hop-back
64
What’s the heat exchange system called to cool the boiled wort?
Paraflow
65
How long are the beer stored before pasteurization for bottling or kegging? How long for unpasteurized cask-conditioned beer?
3-21days; 2-3days to put into casks sold as draught beer.
66
What’s the temperature for bottom fermentation? For top fermentation?
1-3°C, lager, bottom fermentation 15-16°C, Ale, top fermentation
67
What’s Lite beer?
Low in calories
68
What are the Benefits of Bottle Conditioning?
Improved Flavor:rounded and complex flavor profile, Gentler Carbonation, Finer Bubbles Potential for Aging.
69
What’s the Temperature for store bottle-conditioned beer?
Bottle-conditioned beers are often stored warm (or cool, but not cold) to allow the yeast to continue working. 
70
Indian Pale Ale?
The name "India" comes from its historical purpose: to be brewed in England and then shipped to British colonies in India, requiring a higher hop content for preservation during the long sea voyage. 
71
What’s *Russian Imperial Stout?
This is a sub-style of stout, known for its strength and rich, complex flavor profile.Russian Imperial Stout was first brewed in England in the 18th century and exported to Russia, specifically to the Russian Imperial court.
72
Name the beer glass styles?
Slim/Pilsner glass is for lager. Chalice/Tulip, for stronger and aromatic beer, such as Belgian ale.
73
Name two brands of Wheat beer?
Paulaner, Erdinger, König Ludwig.
74
Name 3 varieties of hops?
Hops: Citra, Saaz, Goldings, Cascade, Hallertauer, Tradition etc.
75
Name the three types of fermentation of beer brewing?
Top fermentation, Bottom fermentation, Spontaneously fermentation.
76
Name two wild yeast of beer brewing?
Brettanomyces bruxellensis, Brettanomyces lambicus.
77
Which types of yeast are involved in the brewing of lambic?
Brettanomyces bruxellensis, Brettanomyces lambicus, Sacharomyces cerevisiae, Lactobacillus乳酸菌and others.
78
What’s wort?
A sugar-rich liquid, from malted grain.
79
What’s hops?
The dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities.
80
What’s germination?
Malting process, where barley or other grains, are allowed to sprout in controlled conditions to activate and develop enzymes to convert starches into fermentable sugars.
81
Which sugars are converted from starchy carbohydrates during brewing mashing process?
moltose(fermentable)麦芽糖and dextrin(unfermentable)糊精成为RS.
82
What’s the malt called before roasting ?
Green malt
83
What’s sparging/sparge?
sparging is the process of rinsing the spent grains with hot water to extract the remaining sugars and flavours.
84
What kind of hops are used for Lambic?
Aged hops, resulting in a final brew that contains little hop flavor and aroma.
85
What’s IPA?
IPA - Indian Pale Ale (more hops are added to create strong aromas and bitterness in flavor)
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