Beer and Sake

  1. Name the 7 Trappistes
    • Chimay
    • d'Orval
    • Rochefort
    • Trappisten de Westmalle
    • Westvleteren
    • Sint-Benedictusabdij de Achelse Kluis
    • Koningshoven (only 1 in Netherlands, rest in Belgium)
  2. What do the minutes mean on this bottle of IPA mean?
    How long the wort was in contact with the hops. The longer the time the hoppier (more bitter) the beer.
  3. What is a Tripel?
    • It is a strong pale ale.
    • 2 competing stories as to how it got it's name:
    • 1. There were 3 X's (XXX) on the barrel to indicate it's strenghth.
    • 2. It's triple the the traditional amount of alcohol of traditional ale: 9%abv as opposed to 3%abv
  4. Who made the first Quadrupel?
    Konigshoven. Quickly after they started making a Tripel - "La Trappe Tripel", they started making an even stronger beer - "La Trappe Quadrupel".
  5. What is a lambic beer?
    • It is a unique specialty of Belgium.
    • They are beers that are spontaneously fermented in open top fermenters by wild yeasts such as brettanomyces bruxellensis and brettanomyces lambicus.
    • Aged for up to 3 years in oak casks.
    • Often made with fruit.
    • (ex. Lindeman's / Cantillon)
  6. Beer is the oldest alcoholic beverage known to man. T/F?
    False. Mead is the only thing older.
  7. What is a gueze?
    • A gueze is the result when you take a 1 year old lambic and mix it with a 2-3 year old lambic and then referment it together in a bottle with aged hops.
    • Rarely seen outside Belgium.
  8. What are the 4 main ingredients neccesary for brewing beer?
    • Water
    • Yeast
    • A Starch Source
    • Hops
  9. What do hops do for beer?
    • A flower that adds flavor and bitterness.
    • Has preservative and antiseptic qualities that prohibit bacterial growth.
  10. What is the wort and what is it's purpose?
    • The wort is the sugar rich liquid derived from malted grain.
    • By converting the starch to sugar when can now convert it to alcohol.
    • Once the grist is produced it is combined with hot water in a mash tun. The "mashing" process will leave us with the wort.
  11. What is the Malt?
    • The Malt aka Malted Barley. Barley (or other starch source/ Barley is most popular) is steeped in water for 2 days to promote germination of the grain.
    • As it sprouts the enzyme amylase is produced which converts the starchy carbohydrates into the sugars maltose and dextrin.
    • The malt is also roasted to halt further growth. The degree of roasting will determine the type of beer. Deep toast - porter, light toast - pale ale
  12. What is the Grist?
    Once the grain has been malted it is cracked or ground to produce the Grist
  13. Differences between lagers and ales?
    • Wort for lager is cooled to a lower temperature than that for ale.
    • Ale top ferments while lager bottom ferments.
    • Yeast for lager is saccharomyces pastorianus (formerly saccharomyces carlsbergensis).
    • Yeast for ale is saccharomyces cerivisae
    • Lagers are low alcohol and crisp. Ales are higher alochol and richer flavor.
  14. Serving temperatures for beers
    • Lagers should be served at 48-52o
    • Lighter ales and draught bitter beers should be served at 54-57
    • Trappistes, lambics, stouts, brown beers and other strong beers should be served at room temp (73)
  15. What to numbers on this bottle of Rochefort mean?
    • 6 - 1% of production. Red in color. Spice, caramel, raisins. 7.4%abv
    • 8 - largest amount of production. Yellow-brown color. Demi sec. More fruity. Raisins, bananas and citrus. 9.2%abv
    • 10 - Reddish brown color. Figs and honey. Very full. 11.3%abv
  16. What are the different colors of Chimay?
    • Chimay Blanche - "Cinq Cents" is the Tripel. Pale gold in color
    • Chimay Rouge - is the entry level. Red in color.
    • Chimay Bleue - the classic. Coppery brown. Fruity and peppery.
  17. For pear or apple cider how much of the other can be used in combination.
    • Up to 25%
    • i.e. apple cider may be up to 25% pear and vice versa.
  18. What is the name for the second fermentation in beer?
  19. How much of beer is water?
  20. Define Sake.
    In Japanese, Sake is a general term for all alcoholic beverages, In English it is commonly refering to the alcoholic beverage distilled from fermented rice.
  21. What is multiple parallel fermentation?
    • Rice starch is converted to fermentable sugars, yet the conversion of starch to sugar and sugar to alcohol happens simultaneously in the same vessel.
    • Known in Japan as Zukuri Heiko Fukuhakkoshiki
  22. What is the name for milled rice for Sake production.
    What is considered to be a superior rice grain for sake?
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Beer and Sake
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