Beer & the Brewing Process

What is the translation of BOCK as in Doppelbock?

"Goat' - as in you will feel like you got kicked in the head by a goat if you drink too much of these.

What is the translation of "Hefeweizen"?

"Yeast-Wheat"

Name the functions of hops in beer:

-aroma agent (citric notes via terpenes) -natural preservative -gives malty sweetness a balancing bitterness

WATER 1) Percentage of beer that is WATER? 2) Why does Ireland brew stouts? 3) Pilsners from Czech Republic?

1) 95% 2) the hard mineral laden water enhaces the color of the beer 3) the soft water brings out the delicate flavor of the hops

Name FOUR (4) things barley gives to beer?

1) Color 2) Sugar to create alcohol and carbon dioxide 3) Flavor 3) Body and mouthfeel

The FOUR Steps of the Brewing Process

1) MASHING - cracked barley mixed with hot water 2) BOILING - wort is boiled; hops added 3) FERMENTING - wort is cooled first; yeast added 4) CONDITIONING - beer is matured, made ready

Two main goals of the boil in a "brew kettle":

1) Sanitize the wort and kill all of the microorganisms PRIOR to pitching the yeast 2) Boiling of the hops to release their Essential Oils and Alpha Acids

Goals of the KILNING process for malted barley

1) kills the new sprouted plants (seedlings) so they do not consume the newly created starch reservoir 2) malted barley gains its color: PALE, AMBER, or DARK malts The color of this barley is usually the sole source of color for most beers !!!

Where was beer most likely accidentally discovered?

>7000 years ago in Mesopotamia

What is technically a Kolsch or Altbier?

A beer made from top-fermenting yeast at a warm temperature, BUT with a cold storage finishing stage like a lager: classified as "obergäriges Lagerbier"(top-fermented lager beer)

Why is it necessary for barley to be "malted"

As a member of the grass family (and related to wheat) the kernel that is harvested is a "seed" that need to germinate in a warm dark moist environment: MALTING Germination causes enzymatic changes inside the seed to create a "starch resevoir" as energy source

Strongest style of ale produced ?

Barleywine Made by fermenting the sugar-rich first runnings created during the mashing phase of brewing. Can be 12-13% ABV

Name the SIX (6) Trappist Ales

Chimay Orval Rochefort St. Sixtus Westmalle La Trappe* * only one brewed in Holland / Netherlands, all of the others are brewed in Belgium

How were pilsners named ?

Czech city of "PILSEN" Extremely pale color, and crisp, hoppy aromas.

Name TWO (2) German "lager" syles that are dark in color and use specialty malts

Dunkel: Bavaria / Munich; or "Altbier" in Dusseldorf Schwarzbier: dark like a stout

True or False: yeast (ale vs lager) will affect either (1) the COLOR of the final beer?, or (2) the alcohol content

False: the color is extracted from malted barley BEFORE fermentation even takes place. Final ABV is determined by the fermentable surgars available, not the yeast type

Define BEER

Fermented beverage produced by fermenting a mixture of water and cereal grains, usually malted barley

Give examples of FLAVORING AGENTS & ADJUNCTS used in beer

Flavoring: coriander and orange in Belgian whites Adjuncts: oatmeal in a stout, rock candy sugar to add a wine-like complexity to a Trappist ale.

What is the Reinheitsgebot?

German Purity Law of 1516 Called for only ONE source of fermentable sugar other than malted barley....WHEAT!

When were doppelbocks created ? Around what Holliday?

Lent - Monks were given a daily ration.

How does a Belgian Wit compare to a Hefeweizen?

Like Hefeweizen, it is unfiltered, but Belgian wit's lack the flavor imparted by Hefeweizen yeast. So flavor "adjuncts" such as coriander and orange peel are added to the Belgian Wit's

Name the 4 key ingredients for the majority of the world's beer styles

Malted barley Water Hops Yeast

Two beers brewed in March for the hot summer months ahead...medium bodied, copper hue lagers, with a pleasant malty flavor and generous hop bite.

Marzen (Germam) Vienna Lager (Austria)

Oktoberfest Factoids ?

Only SIX (6) breweries that are legally allowed to brew this style of beer for the celebrations - Munich is the original area - 16 days and nights (started 1810) - September until the FIRST SUNDAY in October

What are the most common ADJUNCTS used in brewing American Light Lagers?

Rice and Corn Which contributes to alcohol, but not flavor/color

What TEMPERATURE and TIME do "ale yeasts" ferment?

Saccharomyces cerevisiae Warmer temps, 55-75 F Ferments rapidly in a week, TOP fermenting at the top of the liquid, releasing fuller flavors than a lager, and fruity ESTERS

Characteristics of LAGER YEASTS

Saccharomyces uvarum -Derived from the German word for "storage" -spends long time in fermentation (~1 month) and then long time in cold storage / conditioning -sinks to the bottom = "Bottom Fermenting" -colder fermentation (~40 F) -Germany, Czech republic, Latin America, Asia -Very clean and smooth, NO ESTERS made

What is yeast

Single-celled fungus that produces alcohol and CO2 when it acts upon sugars in wort It can have an impact on the flavors, aromas, mouthfeel, and body of a beer (i.e. Hefeweizens)

How do STOUTS differ from PORTERS?

Stouts are brewed with FULLY ROASTED barley, produced similar to espresso beans - degrades all of the barley's starch - but results in an intensely dark beer with strong roasted flavors.

Whats the difference between a TOP vs. BOTTOM fermenting yeast?

TOP: Ales Saccharomyces cerevisiae BOTTOM: Lagers (with maturation in cold storage) Saccharomyces pastorianus*

What happens during beer "conditioning"

Temp is dropped to near freezing, yeast and other particles sink to the bottom. This occurs BEFORE it is filtered, and BEFORE it enters the "bright beer tank"

What is Grist?

Term for cracked barley kernels

Why were IPA's made with more hops and alcohol?

To increase the natural preservatives (hops and ABV) and prevent spoilage during travel to India during the English colonization.

Define a "brewpub"

small brewery attached to a restaurant, producing beer for that restaurant

What happens during the MASHING phase of beer brewing

starch in malted barley is converted into sugar

What happened in 1971 that started the unoffical micro-brewery movement?

the US federal gov't loosened regulations on establishing breweries, then Anchor Brewery in San Francisco was purchased after being closed for 90 years, and began making a traditional-style beer.