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Beer
These cards go through the ways that beer is typically made and the various types of beer
36
Bartending
Not Applicable
01/01/2010

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Cards

Term
What is beer?
Definition

This is an alcoholic beverage that is fermented and brewed from rice, barley, corn, hops, water and yeast.

Term
What are the beginning ingredients of beer?
Definition

Pure water, corn grits and malted barely.

Term
First step of the beer brewing process
Definition

The corn grits and malt are cooked and blended to create mash.

Term
Second step of beer brewing process
Definition

A sugary liquid called wort is extracted from the mash.

Term
Third step of the beer brewing process
Definition

The wort is transferred to the brew kettles where it is boiled and hops are added. Hops are responsible for the rich aroma and the delicate bitterness in beer.

Term
Fourth step of the beer brewing process
Definition

The wort then moves to the wort cooler.

Term
Fifth step of the beer brewing process
Definition

Yeast, which converts sugar into alcohol and carbon dioxide, and sterile air are added next and the wort moves to fermentation tanks for a carefully controlled time period.

Term
Bottom yeast
Definition

This settles to the bottom of the tank after converting all the sugar and the resulting beer is a lager.

Term
Top yeast
Definition

This rises to the top of the tank when it's done with the sugar and the beer it produces is an ale.

Term
Ale
Definition

This is top-fermented beer. It's a little bitter, usually tastes hoppy and has a higher alcohol content.

Term
Bitter beer
Definition

This kind of beer is a strong ale, usually English, with a higher than normal alcohol content and, as the name implies, a bittersweet taste.

Term
Bock
Definition

This is a dark, strong and slightly sweet lager beer brewed from caramelized malt.

Term
Ice
Definition

This kind of beer is brewed at colder than normal temperatures and then chilled to below freezing, formign cyrstals. The crystals are filtered out leaving a smoother tasting beer with a slightly higher alcohol content.

Term
Lager
Definition

This is a bottom-fermented beer stored at very low temperatures for a long period of time (typically about several months). The word "lager" is German for "to store".

Term
Lambic
Definition

This kind of beer is brewed in Belgium. Ingredients such as peaches, raspberries, cherries and wheat are added during the brewing process.

Term
Light
Definition

This kind of beer has fewer calories and less alcohol.

Term
Malt liquor
Definition

This kind of beer is fermented at a higher temperature than other beers which results in a higher alcohol content.

Term
Pilsner
Definition

This is a light, hoppy dry lager.

Term
Sake
Definition

This is beer brewed and processed from rice (some consider it a wine). Sake is served warm or at room temperature.

Term
Stout
Definition

This is an ale produced from heavily roasted barely. It is darker in color and has a slightly bitter flavor.

Term
Trappist
Definition

This beer is brewed in Belgium or the Netherlands by Trappist monks. It contains high levels of alcohol and is usually dark in color. 

Term
At what temperature should beer typically be served at?
Definition

Beer should typically be served within the low to mid 40's. A lower temperature would dull the taste of the beer and a higher temperature would compromise the refreshment of the beer.

Term
Where should beer be stored and why, if applicable, should beer be stored there?
Definition
Beer should be stored away from sunlight in the case that the beer is in some type of glass container. Sunlight can skunk the beer (that is, it can increase the level of sulfates in the beer leading to a skunk-like taste and odor to be produced from the beer).
Term
Barley Wine
Definition

A top-fermented beer of unusually high, wine-like alcohol content. Copper-colored or dark brown, strongly flavored, fruity, sometimes fermented with wine or champagne yeast.

Term
Beer
Definition

This is a generic name for alcoholic beverages produced by fermenting a cereal or a mixture of cereals flavored with hops.

Term
Brown Ale
Definition

A British-style top-fermented beer which is lightly hopped and flavored with roasted and caramel malt.

Term
Double Bock or Doppelbock
Definition

A stronger bock beer though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria.

Term
Framboise
Definition

Raspberry, Belgium style wheat beer.

Term
Hefeweizen
Definition

An unfiltered wheat beer.

Term
India Pale Ale
Definition

Ale ale brewed in England for British troops stationed in India in the 18th century. It was brewed very strong to survive a voyage that could take as long as 6 months. Highly hopped.

Term
Oatmeal Stout
Definition

A style of stout brewed with oatmeal. Oatmeal was used for its nutritive qualities as well as its ability to impart fullness of body and flavor.

Term
Oktoberfest
Definition

A bottom-fermented Vienna (or marzen) style beer originally brewed for Germany's Oktoberfest celebration. Copper-colored, malty and sweet.

Term
Pale Ale
Definition

Am amber or copper colored, top fermented beer with pale malts. Similar to bitter but drier, hoppier and lighter.

Term
Porter
Definition

A very dark, top-fermented beer first brewed in London in 1730 by a man named Harwood as a substitute for the then popular mix of ale, beer and two-penny beer. Called Entire, this beer was advertised as being richer and more nourishing than ale and was intended for porters and other heavy laborers who would find in it the strength to complete their tasks. It color comes from roasted unmalted barley.

Term
Weissbeir (or White Beer)
Definition

In Germany, a generic name for wheat beers. Weisse means white and such beers are usually very pale and cloudy with a white foam.

Term
Wheat Beer
Definition

Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle-conditioned.

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