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  1. ______ contains the sugars that will be fermented by the brewing yeast to produce alcohol.
  2. Wort contains ______.
    the sugars that will be fermented by the brewing yeast to produce alcohol.
  3. The liquid extracted from the mashing process during the brewing of beer or whiskey is _____.
  4. Wort is _____.
    the liquid extracted from the mashing process during the brewing of beer or whiskey.
  5. What is yeast?
    A microscopic fungus consisting of single oval cells that reproduce by budding.
  6. A microscopic fungus consisting of single a oval cells that reproduce by budding are _____.
  7. Characteristics of Bottled Beer (2)
    • Light hurts the beer, bottles allow light in.
    • Twist off caps can let oxygen in, pry off caps are more secure.
  8. Characteristics of Keg Beer (4)
    • Stainless steel means no light into beer.
    • Even when tapped, no oxygen hits beer until poured into glass.
    • Kegs are typically kept cold during transport from brewery.
    • Dirty lines or glasses can compromise the quality of the beer.
  9. Characteristics of Canned Beer (5)
    • No light exposure.
    • Cools quicker allowing beer to stay fresh longer
    • Lower shipping costs
    • Less oxygen pick up compared to a bottle.
    • Better for the environment.
  10. Characteristics of Cask Beer (5)
    • Served warmer than most beers. (cellar temps 50 - 60 degrees)
    • It is flatter than most beer.
    • It is not pasteurized or filtered. 
    • Said to be served the way the brewer intended.
    • Oxygen is pulled in at serving, making the beer go stale after a few days.
  11. Styles of Lager include. (3)
    • Pilsner
    • Bock Beer
    • Durtmunder Export
  12. Lagers are aged from _____ to _____ to allow for _____.
    6 weeks, 6 months, sedimentation
  13. Hops have a _____ and _____ flavor.
    bitter, tangy
  14. Hops are used as a _____ and _____ agent in beer.
    flavor, stability
  15. Hops are the ____.
    female flowers of the hop plant.
  16. Lagers are stored at _____ temperatures and contain a relatively _____ low amount of hops.
    low, small
  17. Lagers are of _____ origin.
  18. Styles of ale beers include _____. (8)
    • Pale Ale
    • Belgian Ale
    • Porter
    • Dry Stout
    • Old Ale
    • Trappist Beer
    • Saison
    • Bitter Ale
  19. Flavors in an ale include. (3)
    • Maltiness
    • Spicy dryness
    • Fruitiness
  20. Ales are a type of beer made with a _____ fermentation resulting in _____ of _____.
    warm, complexity, flavors
  21. A beer made with a warm fermentation resulting in a complexity of flavor is_____.
    an ale.
  22. Temperature

    Lighter beers are served _____ than stronger beers.
  23. Temperature

    Stronger beers are served _____ than lighter beers.
  24. Temperature

    Pale beers are served _____ than dark beers.
  25. Temperature

    Darker beers are served _____ than pale beers.
  26. Temperature

    Ales are served _____ than lagers.
  27. Temperature

    Lagers are served _____ than ales.
  28. Wheat beers typically contain a _____ to _____ ratio of _____ to _____.
    30%, 70%, wheat malt, regular barley malt
  29. Lambic beer styles include. (4)
    • Lambic
    • Faro
    • Gueze
    • Fruit Beer
  30. Wheat beers can be an _____, _____ or a _____.
    ale, lager, lambic
  31. Lambics are made from approximately _____ malted barley and _____% _____.
    70%, 30, unmalted wheat.
  32. Lambic beers come the town _____ in _____.
    Lembeck, Germany
  33. A whiny sometimes sour tasting beer is a _____.
Card Set:
2013-08-01 06:23:49
Beer Southern

Study material for class
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