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183 Cards in this Set
- Front
- Back
Name the tax brewers pay to the Federal government on each gallon of beer they |
Federal Excise Tax |
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Importers of beer sell to what member of the three tier system? |
Distributors / Wholesalers |
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What aspect of beer labeling is most useful in assessing the freshness of beer? |
Date (Born on, Bottled On, Expiration or Consum By) |
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Name two physical or behavioral indications that an individual should not be served |
Slurred Speech, Loud or Overly Fast Speech, Stumbling and Loss of Motor Coordination, Loss of Consciousness, Glossy or blood-shot eyes |
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Describe the characteristics of a beer that might make it interesting to consume a year or |
ABV above 7%, beers with Brettanomyces, Sour Belgian Styles such as Lambics, Bottled Conditioned Ales
Source: Randy Mosher "Tasting Beer"
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Name two things that retailers can do to ensure the freshness of the beer they sell |
Control Temperatures (refrigeration), Rotate Inventory (Remove out of date products and consume in order of dating), Encourage Staff to sell/promote beers (and not focus on one product)
Source: Certified Cicerone Syllabus |
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Name the Pressure Side Components of a draft system (8) |
a. Gas sources Source: Certified Cicerone Syllabus |
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Name the Beer side components of a Draft System (8) |
a. Couplers Source: Certified Cicerone Syllabus |
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Device attached to a keg to allow input of gas and output of beer |
Coupler |
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Device attached to the server’s side of a draft tower for pouring draft beer |
Faucet |
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Device used in some draft systems to halt the flow of beer when the keg it is attached to |
FOB or Foam on Beer |
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The box you might see outside the beer cooler that is supplied with both carbon dioxide and |
Gas Blender |
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The device that shows the gas pressure being applied to one keg of beer? |
Regulator |
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Hose that delivers gas to the keg: |
Gas Line |
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Hose that carries beer from the keg to a nearby wall-mounted bracket |
Beer Line |
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Proper draft beer system operation depends upon balancing what two elements? |
Applied Pressure and Resistence |
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If the operating temperature of a balanced draft system (cooler and lines) is increased by |
Increased Proportionately |
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When troubleshooting a direct draw system, if you open the tap and nothing comes out, |
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When troubleshooting a long-draw system where taps are pouring foamy beer, what is the |
What: PSI Where / How: Regulator from the main gas tank. |
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When you have checked the ___________ of a long draw system and determined that they are correct but the beer on one tap still foams, list two other things you would check: |
The temperature of that one keg, and if the faucet is working properly. |
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How often must beer lines be cleaned in order to maintain optimal condition of a recently |
Every 2 Weeks |
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What solution at what approximate strength is required for proper routine line cleaning? |
2% Caustic Solution (3% for older or problem lines) |
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When cleaning a long-draw system using an electronic coil or pump what velocity of (Give the Velocity & Duration) |
Velocity: 2 Gallons per Minute Duration: 15 Minutes |
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What component of the draft system should be disassembled and manually cleaned each |
Faucets |
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What supplemental cleaning is recommended every 90 days? |
Acid |
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When the cleaning cycle is complete, what liquid should you use to push the cleaning |
Flush lines with cold water |
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The inside of a wetted beer glass is sprinkled with salt and the salt adheres everywhere |
No |
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Describe features that indicate a beer has been served in a beer clean glass: |
Nucleation coming from the bottom of the glass and not the sides, consistent head and even lacing |
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What is the best way to dry beer glasses and what item or equipment is required? |
Air dry, inverted on a stainless steel rack or grate |
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Please fill in the blanks in this sentence which provides the Campaign for Real Ale’s |
1. Cask 2. Served 3. Fermentation Source: camra.org.uk |
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What is the name of the wood or plastic plug inserted into a cask and through which it |
Bung |
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When a retailer fills a “growler” jug with a screw-on cap, what additional measure is |
Shrink Wrapper or Taping the cap (with tape that is a different color than the bottle and cap) |
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Name the Proper glassware for a Pilsner: |
Tapered Pilsner Glass |
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Name the Proper glassware for an English Bitter: |
Mug or Pint |
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Name the Proper glassware for a Saison: |
Pint Glass, Tulip or Oversized Wine Glass
Source: Beer Advocate |
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Name the Proper glassware for a Kolsh: |
Stange (Slender Cylinder)
Source: Beer Advocate |
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Name the Proper glassware for a Barleywine: |
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Name the Proper glassware for a Stout: |
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Name the Proper glassware for a German Hefe-Weizen: |
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Name the Proper glassware for an Americal Amber Ale: |
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Name the Proper glassware for a Munich Helles: |
Flute or Pilsner Glass |
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Name the Proper glassware for a Belgian Dubbel: |
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What two US organizations maintain comprehensive and detailed lists of beer styles, |
BJCP - Beer Judge Certification Program BA - Brewers Association |
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Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to |
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The property of beer that corresponds to milligrams per liter of isomerized alpha acids is |
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What beer trait do measurements in degrees SRM or degrees EBC represent? |
IBUs - International Bittering Units |
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Carbonation levels in beer are commonly represented by what measure? |
Volumes of C02 |
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The qualitative beer trait represented by the texture and weight of the beer during tasting |
SRM |
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Pale lager created and consumed in Munich: |
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Amber lager named for Austrian capital: |
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Dark German lager style whose name translates as “black: |
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Often pale and hoppier variation of a 16° P lager associated with Spring: |
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The style dubbed “liquid bread,” created to sustain fasting monks: |
Munich Dunkel / Dopplebock
Source: BJCP Style Guide |
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Specialty lager made from malt dried directly over a wood fire: |
Rauchbier |
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Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style: |
Düsseldorf Altbier
Source: BJCP Style Guide |
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The city of Cologne gives a blonde ale known by what style name: |
Kölsch
Source: BJCP Style Guide |
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Munich beer style known for flavor of 4-vinyl guiacol: |
Weizen or Weissebier |
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German style known for distinct tartness produced by lactobacillus: |
Berliner Weisse |
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Of the two sub-categories of European pilsner, which is the often-paler and drier version? |
German Pilsner |
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Strong (>8% abv) pale Belgian-style ale of monastic origin: |
Belgian Strong Dark Ale |
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Brown Trappist or Abbey-style ale around 6 to 7% abv: |
Belgian Dubbel |
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Straight, unblended spontaneously fermented wheat-containing ale from Brussels region: |
Straight Lambic |
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Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat containing |
Gueze |
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Spontaneously fermented Belgian-style ale aged with cherries: |
Kreik |
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With red and brown sub-styles, these lactic-acid flavored beers derive their name from |
Flanders red ale and flanders Brown Ale |
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Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of |
Witbier |
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Malt-accented Belgian-style ale that often displays “cellar” notes and originates near the |
Saison |
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Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruitspice |
Saison |
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Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers: |
Belgian Strong Gold Ale |
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A ~3.5% abv draught pale ale consumed in British pubs: |
Standard English Bitter |
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English Midlands ale, often dark and nearly always less than 3.5% abv: |
British Mild Brown Ale |
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Dark ale consumed daily by London working classes circa 1750: |
Porter (Brown Porter) |
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Best-known Irish beer style made with roast barley: |
Dry Irish Stout |
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Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale? |
Scottish Ale |
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Sub-style of stout made in England using lactose: |
Milk Stout |
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Style name used for the strongest stouts: |
Russian Imperial Stout |
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In modern times, style name for stouts made for routine export: |
Export Stout |
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Modern Irish style that is not a stout: |
Irish Red Ale |
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Well-hopped and pale British ale style created for export but became popular |
Indian Pale Ale (IPA) |
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A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% |
Premium Bitter |
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Ale of more than 5% abv some or all of which is held in wood vessels for six months or |
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A beer that contains no roast or black malts and is often the strongest of English ales: |
English Pale Ale or English Extra Special Bitter |
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Style of dark ale rare in Britain except for a Newcastle export well-known in the US: |
Northern English Brown |
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Prior to prohibition this amber lager was made by a number of western breweries without |
California Common |
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A very pale 20th century American style that may be either a mixture of ale and lager or |
Cream Ale |
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Lager made with a grist of 30 to 50 percent corn or rice: |
American Standard Lager |
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Similar to American Pale Ale but with slightly more malt character: |
American Amber Ale |
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Name (s) for stronger, more highly hopped versions of IPA: |
Imperial or Double IPA |
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Black ale style whose first name comes from the non-barley grain it contains: |
Oat Meal Stout |
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Well-bittered all-malt pale lager: |
German Pilsner |
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Often malt-balanced ale with a color between that of amber and stout: |
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List the five basic tastes detected by the tongue |
Sweet
source: Certified Cicerone Syllabus |
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Other than taste, what other senses contribute during evaluation of beer? |
Aroma & Mouthfeel
Source: Certified Cicerone Syllabus |
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What should be avoided for at least 15 minutes before beer evaluation? |
Food, Beverages (Coffee & Tea), Cigarettes |
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What should the ideal environment for beer tasting be free of? |
Unwanted Odors and allergens
Source: Randy Mosher "Tasting Beer" |
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When tasting beer what might you want to have available for use between beer samples? |
Palate Cleansers: Plain (bottled) water and crackers, saltines or French bread.
Source: Randy Mosher "Tasting Beer" |
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Once you have swirled the beer in your half-full tasting glass, what is the best way to |
Quick sniffs (aka drive-by)
Source: Randy Mosher "Tasting Beer" |
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What words might be used to describe the flavors imparted in beer by crystal malt? |
Heavy, sweet caramelly flavor
Source: Randy Mosher "Tasting Beer"
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What words describe the flavors imparted in beer by roasted barley? |
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What words describe the flavors and aromas imparted in beer by the use of American |
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What words describe the flavors and aromas imparted in beer by the use of European |
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What common word(s) do beer evaluators use to describe the flavors that Diacetyl |
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What common word(s) do beer evaluators use to describe the flavors that Dimethyl Sufide (DMS) |
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What common word(s) do beer evaluators use to describe the flavors that Acetylaldehyde |
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What common word(s) do beer evaluators use to describe the flavors that Acetic acid |
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What common word(s) do beer evaluators use to describe the flavors that Trans-2-nonenal |
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What ingredient is most likely to be responsible for a cheesy flavor in beer? |
Isovaleric Acid - The formation of organic acids during improper storage of hops. Also may be one of the many aromas of a bacterial infection. |
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What common words describe the flavor experienced in an oxidized beer? |
Papery, Stale, Cardboard, Shoebox
Source: Randy Mosher "Tasting Beer" |
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A light-struck beer exhibits an aroma best described with what common word? |
Skunked or Skunky
Source: Randy Mosher "Tasting Beer" |
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What word do we use to describe a flavor that is like blood or coins? |
Metallic Other Answers: Copper, Iron & Bitter
Source: Randy Mosher "Tasting Beer" |
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If you get a whiff of something that reminds you of rotten eggs while tasting, what word |
Sulfur dioxide or Hydrogen Sulfide
Source: Randy Mosher "Tasting Beer" |
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At what point in the tasting process are you most likely to notice astringency? |
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What part of the barley kernel makes it uniquely attractive for use in brewing when |
The Enzymes in barley reduce the energy needed to change from one chemical state to another (starch into sugar) Barley enzymes are unique because they require modest inputs of heat to make reactions happen. Source: Randy Mosher "Tasting Beer" |
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The process of controlled germination and drying performed on barley to prepare it for |
The Malting Process Source: Randy Mosher "Tasting Beer" |
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Barley comes in two broad types (actually separate species) based on the number of rows
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Two-Row Barley Head and Six-Row Barley Head Source: Randy Mosher "Tasting Beer" |
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Name two countries where brewing barley is grown: |
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Crystal and chocolate are names for two examples of what ingredient: |
Barley Malt |
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Using common words, give the range of colors from lightest to darkest found in the malts |
Pale Yellow (Pilsner, Lager: 1.5-15 degrees Lovibond) to Black (Black Roasted Barley: 350-600 degrees Lovibond)
Source: Randy Mosher "Tasting Beer" |
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How is corn or rice generally treated before being mixed with the majority of the malt in |
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Around 1820, a patented English invention transformed production of dark beers by |
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What sort of plant structure (like tree, bush, grass, etc.) do hops grow on? |
Vines |
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To ensure that they don’t decompose during storage and shipment, what important |
Kilned / Dried |
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Name the Washington-state valley best known for hop cultivation: |
Yakima
Source: Randy Mosher "Tasting Beer" |
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Name one other US state that produces hops commercially: |
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Name three European hop producing countries: |
Germany, Czech, & England |
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Name a southern hemisphere country that produces hops commercially: |
New Zealand |
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In order to impart hop aroma in a beer would you add hops at the beginning or near the |
Near the End (Because vigorous boiling drives off volatile oils)
Source: Randy Mosher "Tasting Beer" |
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Hop oil contains compounds that contribute to what attributes of beer? |
Aroma
Source: Randy Mosher "Tasting Beer" |
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The alpha acids typically constitute what percentage, by weight of the hops used by |
2% for the least bitter aroma hops up to nearly 20 for high alpha types Source: Randy Mosher "Tasting Beer" |
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Some brewers use whole hops, but these days many use a more compressed physical |
Pellets |
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Name two American hop varieties other than Cascade: |
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Name one European hop variety: |
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What temperature range is beer likely to be in when it is dry hopped? |
--- |
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During fermentation, sugar is converted into what two major chemical products? |
Alcohol (Ethanol) and C02 |
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Compared to ales, lager fermentations are conducted at _________________ |
Cooler |
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A fermenter being held at 68 deg F is most likely using which of the two major yeast |
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Fruity aromas and flavors are most commonly produced by which of the two major yeast |
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Weizen yeast produce what sorts of flavor attributes in beer? |
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Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis. |
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Would the flavor attributes contributed by Pediococcus damnosis be desirable in an |
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Would the flavor attributes contributed by Acetobacter species be desirable in an |
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Name a mineral found in water that may have a desirable effect on beer flavor: |
Calcium Carbonate, Gypsum, or Calcium Sulfate
Source: Randy Mosher "Tasting Beer" |
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What stage in the brewing process in the order in which it occurs (from 1 to 5) is Wort Chilling & Aeration |
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What stage in the brewing process in the order in which it occurs (from 1 to 5) is Boiling & Whirlpooling |
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What stage in the brewing process in the order in which it occurs (from 1 to 5) is Mashing & Lautering |
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What stage in the brewing process in the order in which it occurs (from 1 to 5) is Fermentation & Lagering |
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What stage in the brewing process in the order in which it occurs (from 1 to 5) is Grain Milling |
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To initiate mashing, what gets mixed with malt? |
Hot Water |
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What step in the brewing process sterilizes the wort and converts alpha acids to their |
--- |
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What most commonly gets “pitched” in a brewery? |
Yeast |
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A vessel with a cone-shaped bottom is commonly used for what stage of the brewing |
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What stage of the brewing process occurs when a bottom fermented beer is held at 3-5°C |
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a. If a brewer adds gelatin or Isinglass to a beer, what are they trying to achieve? |
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What gas do brewery bottling operations try to minimize the presence of inside the sealed |
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Why do some brewers include yeast in their bottled product? |
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Do most US-produced kegs contain pasteurized beer? |
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Name a benefit of pasteurization for a brewer? |
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Name a disadvantage of pasteurization for the brewer: |
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When planning pairings, what should the intensity of a beer be relative to the intensity of |
Equal Intensity |
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What properties or characteristics of beer contribute to its “intensity”? |
Malt flavor, Hop bitterness, Sweetness/body (note that these are related), Alcohol content, Carbonation, Tartness/sourness, Fermentation derived flavors (esters, phenols, etc.), Hop flavor/aroma, Special ingredients/processes (e.g. fruit, coffee, barrel-aging, etc.) Source: Certified Cicerone Syllabus |
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Give a general example of “resonance” in pairing, listing a general beer flavor and |
An Indian curry with cloves resonates with the clove flavors found in a Dunkelweizen
Source: Certified Cicerone Syllabus |
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In addition to intensity and resonance, what is a third principle of flavor pairing that often |
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Give two examples of general food flavors that the carbonation and bitterness in beer |
Cuts fat, umami, and sweetness
Source: Cicerone Certified Syllabus |
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List three general characteristics of beer that can contrast with food flavors: |
Sweetness, Bitterness, Carbonation, Spice, Richness
Source: Randy Mosher "Tasting Beer" |
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Roasty flavors in beer provide a counterpoint to what sort of food flavors? |
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List three general flavors (for example “honey”) found in both beer and food: |
Herbal, Citrus, Spicy, Peppery, Earthy, Fruity, Nutty, Vanilla, Coconut, Honey, Toasted, Roasted, Caramel
Source: Randy Mosher "Tasting Beer" |
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What is the most difficult quality of beer to deal with as a cooking ingredient? |
Hop Bitterness
Source: Randy Mosher "Tasting Beer" |
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Suggest a beer or beer style that you would pair with Gorgonzola Cheese |
A Big Hoppy Pale Ale SIerra Nevada Celebration Bell's Two Hearted Victory Hop Devil
Source: Randy Mosher "Tasting Beer" |
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Suggest a beer or beer style that you would pair with Camembert Cheese |
An Earthly Saison or a Toasty Brown Ale Brasserie Dupont Moinette North Coase Le Merle Southhampton Saison
Source: Randy Mosher "Tasting Beer" |
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Suggest a beer or beer style that you would pair with Cheddar Cheese |
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Suggest a beer or beer style that you would pair with Roasted Chicken |
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Suggest a beer or beer style that you would pair with Grilled Salmon |
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Suggest a beer or beer style that you would pair with Cream-based pasta sauce (Alfredo) |
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Suggest a beer or beer style that you would pair with Red Curry |
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Suggest a beer or beer style that you would pair with a Chocolate Chip Cookie |
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Suggest a beer or beer style that you would pair with Flourless Chocolate Cake |
-- |
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Suggest a beer or beer style that you would pair with Carrot Cake with Cream Cheese Icing |
Double IPA |
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Give a dessert that might make a fine pairing with a malty barleywine that has been aged in a |
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List two cheeses that might make a fine pairing with a raspberry lambic beer and why the pairing |
-- |
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Describe a salad and a beer that make a good pairing, and the specifics of why they work |
OVERALL: Hoppy Saisons and lighter IPAs (Light bodied beers with a fair amount of hops)
Lighter Wheat Beers with Simple Salads
Moderately Bitter Beers with bitter greens like Arugula balanced by sweet dressings Source: Randy Mosher "Tasting Beer"
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ESSAY QUESTION: KEEPING AND SERVING BEER |
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ESSAY QUESTION: BEER STYLES |
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ESSAY QUESTION: INGREDIENTS AND PROCESS Using a commonly used measure of carbonation, list typical values found in various styles of beer. To the best you are able state the beer style, a commercial brand in that style and the carbonation level of that style or brand. |
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