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Definition
| An alcoholic beverage, made from malted cereal grain, flavored with hops, and brewed by slow fermentation |
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Term
| Main Ingredients of beer? |
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Definition
| Malted barley, hops, yeast and water |
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Term
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Definition
| A grain, high in starch. Starch converts into sugar during the mashing process. To malt, it is soaked in water then germinated, rendering modified malt. It is dried and cured, or “kilned”. After kilning it is milled, mashed and brewing begins |
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Definition
| An ingredient to add flavor and aroma and balance the sugar of malt with bitterness. They function as a spice and a preservative and are ordinarily added during the brewing process |
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Definition
| It produces alcohol and carbonation as it consumes sugar – the process of fermentation. It controls the final component of the brewing process and determines much of the flavor. |
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Definition
| Beer is roughly 90% water, the quality and mineral content cannot be taken for granted. |
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Definition
| The yeast gathers and ferments at the top (hence, “top fermented”) of the vessel, at a high temperature so the yeast acts quickly. Some finish fermenting in less than 2 weeks. These types of beer are rich and complex, with more yeast-derived flavors than their counterparts. |
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Term
| What are the two kinds of beer? |
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Definition
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Term
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Definition
| The yeast sinks to the bottom of the vessel and ferments at a colder temperature, slowing the process down. At a colder temperature, bottom-fermenting yeast produces fewer “esters” (flavor compounds, basically). This creates a mild, crisp and clean tasting beer. Comes from the German word meaning “to store”. This process softens flavors and texture |
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Term
| What defines a Craft Brewer? |
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Definition
| It is small, independent, and traditional. |
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| What defines a Domestic Brewer? |
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Definition
| Large, public, and made in the U.S. |
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Term
| How should you store your beer? |
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Definition
| In a cool, dark place and upright. Light and temperature "skunk" or ruin the beer and the cap can oxidize/contaminate the beer. |
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Term
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Definition
| The frothy foam found at the top of your glass of beer. The foam’s density is dependent on the type of malts used. |
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Term
| How does one determine the color of beer? |
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Definition
| Brewers use the SRM scale (Standard Reference Measurement), which is how much light at 430nm can get through 1 centimeter of beer in a photometer |
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| What are generally the darkest beers? |
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Definition
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| What are generally the lightest beers? |
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Definition
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Term
| How should you pour beer? |
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Definition
| Gently run it down the side of the glass. Judge your pour speed based on the head that is forming. Aim to have about a two finger head when you're done. |
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| How should you judge beer? |
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Definition
| Appearance > Aroma > First Sip > Mouthfeel > Finish |
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Term
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Definition
| Generally gold or copper colored and dry with crisp hop flavor. (Sierra Nevada) |
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Term
| India or Imperial Pale Ale (IPA)? |
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Definition
| Intense hop flavor and aroma and slightly higher alcohol content. (Ranger) |
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Term
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Definition
| Has a strong, malty center and can be nutty, sweet and very lightly hopped. They are medium bodied and the name matches the color of the ale. (New Castle) |
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Definition
| Thick, black opaque, and rich. This ale draws its flavor and color from roasted barley. It often tastes of malt and caramel, with little to no hop aroma or flavor. (Guinness) |
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Definition
| Very similar to stout but this Ale is made from, or largely from, unroasted barley. Sweet and dark brown in color with hints of chocolate and a sometimes-sharp bitterness. (London Fullers) |
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Term
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Definition
| A hazy, or cloudy appearing ale, commonly unfiltered, leaving yeast sediment in the bottle. It is light colored, full flavored and the unique yeast strains produce flavors like banana, clove and vanilla. (Hoegaarden) |
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Term
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Definition
| The most commercially successful type of wheat beer. In the US they are regularly served with a lemon wedge to cut the intense yeast flavor. (Paulaner) |
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Definition
| Paler in color, modestly-hopped, and often using adjuncts, or grain substitutes, such as rice or maize. (Budweiser) |
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Definition
| More malt and darker, usually amber to copper colored. Flavor profiles vary considerably between breweries. Nine times out of ten when a beer label says no more than “Lager” it is an amber. (Yeungling/Killian's) |
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Term
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Definition
| Pale, straw colored and crisp with medium body and more hops than traditional lager, but typically smooth and clean. Easily the world’s most popular beer style (Beck's) |
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Definition
| A stronger lager with heavy malt, medium to full bodied, lightly hopped and dark amber to brown in color. Brewed in the fall to be enjoyed in the winter or spring. (Sam Adams Winter Lager) |
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Definition
| Is stronger and darker than bock (“double” bock), sweeter with more malt and a little higher in alcohol content. |
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Definition
| Has a toasted quality with a sweet tinge, robust malt flavors, and a deep amber hue. Brewed in the spring and stored to serve in autumn. |
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