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Beers Final
Vocab terms for Beers Final
45
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Undergraduate 4
10/13/2011

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Term
ale
Definition
a brew made with a top-fermenting yeast, usually imparting to it a distinctive frutiness
Term
amber
Definition
a lager or an ale with a depth of hue halfway between pale and dark
Term
Indian pale ale (IPA)
Definition
in the days when the Birtish supplied ale to india, the brews had a higher gravity and were more hopped to help them withstand the long ocean voyage. Today the term implies a super premium pale ale
Term
lager
Definition
a brew made with bottom fermenting yeast
Term
lambic
Definition
a spontaneously fermented style of WHEAT beer unique to Belgium, notably the Senne Valley. Yeast is not added to the wort, rather it is fermented by airborne wild yeast that enter the open air vessels, usually full bodied with an acidic, yeasty palate
Term
pilsner
Definition
styled after the Urquell brew from Pilsen, clasically a super premium pale lager with a fragrant, flowery boquet, a soft palate, and an elegantly dry, hoppy finish, term used very loosely today to describe most pale lagers
Term
porter
Definition
lighter in body than a stout, it is typically dark, full bodied, moderately hopped with medium alcohol content, the barley/barley malt is well roasted, giving the brew a characteristic chocolately, bittersweet flavor
**Malted barley**
Term
rauchbier
Definition
means smoked beer; the malt is dried over a fire of moist beechwood, a dark, bottom fermented, smokey flavored speacialty of Bamberg
Term
Russian imperial stout
Definition
derives its name from the Russian imperial court of Catherine the Great. Made like an IPA with a high gravity to withstand the long trip, medium dry, strong in alcohol
Term
saison
Definition
a sharply refreshing, faintly sour Belgium summer ale, usually dry hopped
Term
sake
Definition
technically a beer because it is brewed and not distilled, virtually colorless, lacks carbonation, etc.
Term
stock ale
Definition
generally malty, dark in hue, strong in alcohol, bittersweet
Term
stout
Definition
very dark ale made with highly roasted *unmalted* barley which gives it its coffee flavors
higher alcohol, more body, and less sweetness than porters
Term
dry stout/Irish stout
Definition
typically flavored with roasted unmalted barley, dense, malty, hoppy, bitter, and strong ex.) Guinness
Term
sweet stout/English stout
Definition
an English style which is sweetened with milk sugars (lactose), sweeter than dry stout with usually less alcohol
Term
Vienna
Definition
amber red lagers, sweetish, full bodied, malty and moderately hopped
Term
Weisse
Definition
means white in German, usually made with a 1:3 wheat:barley ratio, low alcohol, lightly hopped, acidy, malty
Term
weizen
Definition
German for wheat, a Bavarian specialty, made with as high as 2:1 wheat:barley ratio, fuller bodied, fuller flavored, not quite as acidy, higher in alcohol
Term
oxidized beer
Definition
smells like toasted grain, burnt grain, stale, cardboard, sherry-like, meaty, cooked vegetable, caramel, oxidized
Term
fermentation yeast
Definition
sulfidy/yeasty flavors, estery/fruity flavors
Term
malt, adunct
Definition
grainy/starchy, malty flavors, sweet
Term
hops
Definition
hoppy flavors (spicy, herbs, citrus, floral), bitter
Term
fermentation
Definition
alcohol, sweet, sour (lactic, malic, succinic)
Term
terms used to describe fresh beer
Definition
yeasty, estery, grainy, malty, hoppy, sweet, sour, bitter
Term
what is a fruit beer?
Definition
any beer made with fruit:
- the base is usually an ale
- the fruit or fruit extracts are used as an adjunct in the mash, kettle, primary, or secondary fermentation
- acidic bacterial fermentation characters may be evident
Term
getting fruit into your beer...
Definition
- raw fruit
-fruit extracts
- prepackaged fruit products/purees
Term
Lambic brewing process
Definition
- wort: mixture of malt, grain, and water (30% wheat and the rest barley malt @40C)
- hops: aged for 3 years at a minimum (Coigneau varietal)
- pitching: pump the hot wort into an open, shallow cooling vessel in the attic of the brew house (to inoculate with natural, air borne yeasts and bacteria)
- burning the barrels
- fermentation
1.) wild yeasts and enteric bacteria
2.) alcohol and saccharomyces (7 months)
3.) acetic and lactic bacteria - pediococcus = sourness/ double haze
4.) brettanomyces
- blending of gueuze: a blend of young and old lambics, going from smooth/young to tart and complex/old
- addition of fruit
Term
Lambic styles
Definition
- faro: a blend of lambic and fresh beer (sweetened by adding brown sugar)
- fruit: addition of fruit that's been refermented
framboise -raspberry
kriek - cherry
cassis - blackcurrant
pecheresse - peach
- gueuze: blend of two top fermented lambics
young - 1 year
old - 2-3 years
- mars: weaker beer from the second runnings of a lambic brew
Term
flanders red ale
Definition
Flemish sour ale
- fermented with lactobacillus - creates lactic acid
- special red malt is used
- no hop bitterness, but tannins are common
Term
top fermenting beers
Definition
wheat beers (Belgian, German, Hefe-Weizen, Dunkel-Weizen, Weizenbock, Berliner Weisse, Lambic)
stouts (sweet, oatmeal, dry, imperial)
porters
ale types
Term
bottom fermenting beers
Definition
lager (pilsener, dortmunder, strong, american malt, vienna, oktoberfest, rauchbier, dar bock, double bock, etc.)
Term
oatmeal stout
Definition
malted oats added to mash
Term
foreign/export stout
Definition
brewed bigger and aged longer, higher alcohol content
Term
chocolate stout
Definition
uses different malts for stronger chocolate flavor
Term
oyster stout
Definition
oyster extract used
Term
espresso stout
Definition
roasted espresso beans added during brewing
Term
1 US keg
Definition
6.89 cases of 24 12oz bottles
Term
storage
Definition
cool, dark, dry
dry storage - 40F-70F
cooler - 36F-38F
Term
beer life
Definition
bottled beer = 110 days
draft beer = 45 days
Term
specialty beers
Definition
new twists on an old style (coffee stouts, caramel porters, fruit beers, seasonal beers)
old, obscure brews (resurrections of old recipes, hard to produce, labor intensive recipes)
unusual ingredients and techniques (adjuncts and grains, interpretations/adaptations of style)
Term
How many type of beers?
Definition
2 - lagers and ales.
Term
Ales
Definition
top fermenting yeasts = saccharomyces cerevisiae
Term
lagers
Definition
bottom fermenting yeast - saccharomyces carlsbergensis
Term
wheat beer
Definition
a beer with a significant quantity of wheat in the mash (30-70%)
Remainder is regular barley malt
The protein in the wheat is responsible for wheat beer's significant pillowy head
highly effervescent, racy, light palate, brisk, refreshing
Term
weissbiers
Definition
Bavarian specialty. Malted wheat replaces malted barley. By law, must be top fermented. Specialized strains of yeast. low hops.
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