Term
| What are the three primary purposes of the BJCP? |
|
Definition
ALE
Appreciation
Literacy
Evaluation and tasting skills |
|
|
Term
| What are the BJCP levels? |
|
Definition
| (from lowest to highest) Apprentice, Recognized, Certified, National, Master, Grand Master, Grand Master II (+) |
|
|
Term
| What is the minimum exam score for each BJCP level? |
|
Definition
Apprentice - <60
Recognized - 60
Certified - 70
National - 80
Master - 90
Grand Master - 90
Grand Master II (+) - 90 |
|
|
Term
| What are the total experience points needed for each BJCP level? |
|
Definition
Apprentice - 0
Recognized - 0
Certified - 5
National - 20
Master - 40
Grand Master - 100
Grand Master II (+) - Additional 100/level |
|
|
Term
| What are the minimum judging points for each BJCP level? |
|
Definition
Apprentice - 0
Recogniced - 0
Certified - 2.5
National - 10
Master - 20
Grand Master - 50
Grand Master II (+) - Additional 50/level |
|
|
Term
| Which BJCP levels have GM service requirements? |
|
Definition
| Grand Master and Grand Master II (+) |
|
|
Term
| What is the aroma of a Lite American Lager? |
|
Definition
Malt - little to none
Hops - None to light, spicy or floral
Esters - Low, optional
Other Aromatics - No diacetyl |
|
|
Term
| What is the appearance of a Lite American Lager? |
|
Definition
Color - Very pale straw to pale yellow
Clarity - Very clear
Head Retention - Seldom persists
Head Color - White
Head Texture - Frothy |
|
|
Term
| What is the flavor of a Lite American Lager? |
|
Definition
Malt - Crisp and dry
Hop - none to low
Fermentation Characteristics -
Balance - Slightly malty to slightly bitter, mostly even
Finish/Aftertaste - Slight acidity or dry sting
Other - No diacetyl, no fruitiness |
|
|
Term
| What is the mouthfeel of a Lite American Lager? |
|
Definition
Body - Very light
Carbonation - Very high
Warmth - None
Creaminess - None
Astringency - Slight
Other - May seem watery |
|
|
Term
| What distinguishes the Lite American Lager sub-style? |
|
Definition
| A lower gravity and lower calorie beer than standard international lagers. |
|
|
Term
| What is the aroma of a Standard American Lager? |
|
Definition
Malt - Little to none
Hops - None to slight, spicy/floral
Esters - Low, optional
Other - No diacetyl |
|
|
Term
| What is the appearance of a Standard American Lager? |
|
Definition
Color - Very pale straw to medium yellow
Clarity - very clear
Head Retention - Seldom persists
Head Color - White
Head Texture - Frothy |
|
|
Term
| What is the flavor of a Standard American Lager? |
|
Definition
Malt - Crisp and dry
Hops - None to low, bitterness low to medium-low
Fermentation characteristics -
Balance - Slightly malty to slightly bitter, mostly even
Finish/Aftertaste - Slight acidity or dry "sting" from carbonation
Other - |
|
|
Term
| What is the mouthfeel of a Standard American Lager? |
|
Definition
Body - Light
Carbonation - Very high
Warmth - None
Creaminess - None
Astringency - Slight (carbonic)
Other - |
|
|
Term
| What differentiates the Standard American Lager sub-style? |
|
Definition
| An international style including the standard mass-market lager from most countries. |
|
|
Term
| What is the aroma of a Premium American Lager? |
|
Definition
Malt - Low to medium-low
Hops - Very low to medium low, spicy or floral
Esters - Low levels optional
Other - No diacetyl |
|
|
Term
| What is the appearance of a Premium American Lager? |
|
Definition
Color - Pale straw to gold
Clarity - Very clear
Head Retention - May not be long lasting
Head Color - White
Head Texture - Frothy |
|
|
Term
| What is the flavor of a Premium American Lager? |
|
Definition
Malt - Crisp and dry, low levels of grainy/malty sweetness
Hops - None to low
Fermentation characteristics -
Balance - Slightly malty to slightly bitter, mostly even
Finish/Aftertaste - Slight acidity or dry "sting"
Other - No diacetyl, no fruitiness |
|
|
Term
| What is the mouthfeel of a Premium American Lager? |
|
Definition
Body - Medium-light
Carbonation - High
Warmth - None
Creaminess - None
Astringency - Slight (carbonic)
Other - None |
|
|
Term
| What distinguishes the Premium American Lager sub-style? |
|
Definition
| Tends to have fewer adjuncts than standard/lite lagers, can be all-malt |
|
|
Term
| What is the aroma of a Munich Helles? |
|
Definition
Malt - Grainy-sweet, Pils malt
Hops - Low to moderately-low, spicy noble hop
Esters - None
Other - Low DMS (from Pils), no diacetyl |
|
|
Term
| What is the appearance of a Munich Helles? |
|
Definition
Color - Medium yellow to pale gold
Clarity - clear
Head Retention -
Head Color - White
Head Texture - Creamy |
|
|
Term
| What is the flavor of a Munich Helles? |
|
Definition
Malt - Slightly sweet/malty - grain and Pils
Hops - Medium-low bitterness, low to moderately-low spicy noble hop flavor
Fermentation characteristics - Clean, no fruity esters, no diacetyl
Balance -
Finish/Aftertaste - Clean
Other - |
|
|
Term
| What is the mouthfeel of a Munich Helles? |
|
Definition
Body - Medium
Carbonation - Medium
Warmth - None
Creaminess -
Astringency - No trace
Other - |
|
|
Term
| What distinguishes the Munich Helles sub-style? |
|
Definition
| Created in Munich to compete with Pilsner-style beers. |
|
|
Term
| What is the aroma of a Dortmunder Export? |
|
Definition
Malt - Moderate Pils malt; grainy-sweet
Hops - Low to medium noble hop aroma
Esters -
Other - Sulfury (from water/yeast), DMS (Pils malt). No diacetyl. |
|
|
Term
| What is the appearance of a Dortmunder Export? |
|
Definition
Color - Light gold to deep gold
Clarity - Clear
Head Retention - Persistent
Head Color - White
Head Texture - |
|
|
Term
| What is the flavor of a Dortmunder Export? |
|
Definition
Malt - Balance of Pils malt/hops
Hops - Noble hops, bitterness lingers
Fermentation characteristics - Clean, no fruity esters, no diacetyl
Balance - Very balanced
Finish/Aftertaste - Crisp
Other - Some mineral character |
|
|
Term
| What is the mouthfeel of a Dortmunder Export? |
|
Definition
Body - Medium
Carbonation - Medium
Warmth - None
Creaminess - None
Astringency - None
Other - |
|
|
Term
| What distinguishes the Dortmunder Export sub-style? |
|
Definition
| Hallmark is balance and smoothness |
|
|
Term
| What is the aroma of a German Pilsner? |
|
Definition
Malt - Light grainy Pils malt
Hops - flowery/spicy noble hops
Esters - Clean, no fruity esters
Other - No diacetyl, initial sulfur, light DMS from Pils malt |
|
|
Term
| What is the appearance of a German Pilsner? |
|
Definition
Color - Straw to light gold
Clarity - Brilliant to very clear
Head Retention - Long-lasting
Head Color - White
Head Texture - Creamy |
|
|
Term
| What is the flavor of a German Pilsner? |
|
Definition
Malt - Moderate to moderately-low
Hops - Bitterness dominates, lingers - only German noble hops
Fermentation characteristics - Clean, no fruity esters
Balance - Towards hops
Finish/Aftertaste - Dry to medium-dry
Other - No diacetyl |
|
|
Term
| What is the mouthfeel of a German Pilsner? |
|
Definition
Body - Medium-light
Carbonation - Medium to high
Warmth - None
Creaminess - None
Astringency - None
Other - |
|
|
Term
| What distinguishes the German Pilsner sub-style? |
|
Definition
| German noble hop bitterness is accentuated by sulfates in the water |
|
|
Term
| What is the aroma of a Bohemian Pilsner? |
|
Definition
Malt - Complex
Hops - Spicy, floral Saaz
Esters - Restrained diacetyl OK, no fruity esters
Other - Clean |
|
|
Term
| What is the appearance of a Bohemian Pilsner? |
|
Definition
Color - Very pale gold to deep burnished gold
Clarity - Brilliant to very clear
Head Retention - Long-lasting
Head Color - white
Head Texture - Dense, creamy |
|
|
Term
| What is the flavor of a Bohemian Pilsner? |
|
Definition
Malt - Rich, complex
Hops - Pronounced, Saaz
Fermentation characteristics - Some diacetyl OK
Balance - Balanced between malt/hops
Finish/Aftertaste - No lingering bitterness
Other - |
|
|
Term
| What is the mouthfeel of a Bohemian Pilsner? |
|
Definition
Body - Medium
Carbonation - Medium
Warmth - None
Creaminess - None
Astringency - None
Other - |
|
|
Term
| What distinguishes the Bohemian Pilsner sub-style? |
|
Definition
| The original clear, light-colored beer. |
|
|
Term
| What is the aroma of a Classic American Pilsner? |
|
Definition
Malt - Low to medium
Hops - Medium to moderately high, often classic noble hops
Esters - No fruitiness or diacetyl
Other - Some DMS OK |
|
|
Term
| What is the appearance of a Classic American Pilsner? |
|
Definition
Color - Yellow to deep gold
Clarity - Bright
Head Retention - Long lasting
Head Color - White
Head Texture - Substantial |
|
|
Term
| What is the flavor of a Classic American Pilsner? |
|
Definition
Malt - Moderate to moderately high
Hops - Medium to high hop bitterness, medium to high hop flavor
Fermentation characteristics - No fruitiness or diacetyl
Balance - Balanced
Finish/Aftertaste - Should be smooth and well lagered.
Other - |
|
|
Term
| What is the mouthfeel of a Classic American Pilsner? |
|
Definition
Body - medium
Carbonation - Medium to high
Warmth - None
Creaminess - Yes
Astringency - None
Other - |
|
|
Term
| What distinguishes the Classic American Pilsner sub-style? |
|
Definition
| German brewers worked with native US ingredients - Rice, Corn |
|
|
Term
| What is the aroma of a Vienna Lager? |
|
Definition
Malt - Moderately rich, German malt
Hops - Low to none - noble
Esters - No fruity esters/diacetyl
Other - Caramel inappropriate |
|
|
Term
| What is the appearance of a Vienna Lager? |
|
Definition
Color - Light reddish amber to copper
Clarity - Bright
Head Retention - Persistent
Head Color - off-white
Head Texture - Large |
|
|
Term
| What is the flavor of a Vienna Lager? |
|
Definition
Malt - Soft, complex dominates, some toast
Hops - noble hops, flavor low to none, firm bitterness
Fermentation characteristics -
Balance - Balanced
Finish/Aftertaste - both malt & hop bitterness
Other - |
|
|
Term
| What is the mouthfeel of a Vienna Lager? |
|
Definition
Body - Medium-light to medium
Carbonation - Moderate
Warmth - Slight
Creaminess - Smooth
Astringency - None
Other - Moderately crisp |
|
|
Term
| What distinguishes the Vienna Lager sub-style? |
|
Definition
|
|
Term
| What is the aroma of an Oktoberfest? |
|
Definition
Malt - Rich (Vienna/Munich), light-moderate toast
Hops - None
Esters - No fruity esters/diacetyl
Other - Caramel inappropriate |
|
|
Term
| What is the appearance of an Oktoberfest? |
|
Definition
Color - Dark gold to deep orange-red
Clarity - Bright
Head Retention - stays
Head Color - off-white
Head Texture - solid |
|
|
Term
| What is the flavor of an Oktoberfest? |
|
Definition
Malt - Initial malty sweetness
Hops - Moderate bitterness, flavor low-none
Fermentation characteristics - no diacetyl/fruity esters
Balance - Toward malt
Finish/Aftertaste - Not sweet
Other - |
|
|
Term
| What is the mouthfeel of an Oktoberfest? |
|
Definition
Body - Medium
Carbonation - Medium
Warmth - None
Creaminess - Yes
Astringency - None
Other - No cloying finish |
|
|
Term
| What distinguishes the Oktoberfest sub-style? |
|
Definition
| Typically brewed in the spring and served in the autumn |
|
|
Term
| What is the aroma of a Dark American Lager? |
|
Definition
Malt - Little to none, medium-low to no roast/caramel.
Hops - None to light, spicy/floral
Esters - Low levels
Other - No diacetyl |
|
|
Term
| What is the appearance of a Dark American Lager? |
|
Definition
Color - Deep amber to dark brown, ruby highlights
Clarity - Bright
Head Retention - not long
Head Color - Light tan
Head Texture - foamy |
|
|
Term
| What is the flavor of a Dark American Lager? |
|
Definition
Malt - Low to moderate sweetness, medium-low to no caramel and/or roast
Hops - None to low flavor, none to low bitterness
Fermentation characteristics - No diacetyl, very light fruitiness
Balance - balanced
Finish/Aftertaste -
Other - Burnt or moderately strong roast is a defect |
|
|
Term
| What is the mouthfeel of a Dark American Lager? |
|
Definition
Body - Light to medium
Carbonation - High
Warmth - None
Creaminess - None
Astringency - None
Other - Smooth |
|
|
Term
| What distinguishes the Dark American Lager sub-style? |
|
Definition
| Commercial versions may use coloring agents |
|
|
Term
| What is the aroma of a Munich Dunkel? |
|
Definition
Malt - Rich, munich malt - bread crusts, sometimes toast. Hints of chocolate, nuts, caramel, and/or toffee.
Hops - Slight noble hop
Esters - No fruity esters/diacetyl
Other - |
|
|
Term
| What is the appearance of a Munich Dunkel? |
|
Definition
Color - Deep copper to dark brown, red/garnet tint
Clarity - Clear, sometimes murky/unfiltered
Head Retention -
Head Color - Light to medium tan
Head Texture - Creamy |
|
|
Term
| What is the flavor of a Munich Dunkel? |
|
Definition
Malt - Rich & complex, munich malt. Melanoidins (bread crusts). Mild caramel, chocolate, toast/nuttiness.
Hops - Bitterness - low, noble hop flavor low to none.
Fermentation characteristics - no fruity esters/diacetyl
Balance - Firmly malty
Finish/Aftertaste - remains malty, bitterness may become more apparent
Other - |
|
|
Term
| What is the mouthfeel of a Munich Dunkel? |
|
Definition
Body - Medium to medium-full
Carbonation - Moderate
Warmth - Slight
Creaminess - None
Astringency - Light
Other - Firm and dextrinous w/o heavy or cloying |
|
|
Term
| What distinguishes the Munich Dunkel sub-style? |
|
Definition
| Unfiltered versions from Germany can taste like liquid bread |
|
|
Term
| What is the aroma of a Schwarzbier? |
|
Definition
Malt - Low to moderate, hints of roast. Can be clean and neutral or rich. May have hint of caramel.
Hops - Low noble hop aroma optional
Esters - No fruity esters/diacetyl
Other - Light sulfur possible |
|
|
Term
| What is the appearance of a Schwarzbier? |
|
Definition
Color - Medium to very dark brown, deep ruby/garnet highlights; rarely truly black
Clarity - Very
Head Retention - Persistent
Head Color - Tan
Head Texture - Large |
|
|
Term
| What is the flavor of a Schwarzbier? |
|
Definition
Malt - Light to moderate - clean & neutral or rich & sweet. Roast can add chocolate.
Hops - Bitterness medium-low to medium, flavor light to moderate (noble)
Fermentation characteristics - No fruity esters/diacetyl
Balance -
Finish/Aftertaste - Dry out slowly & linger, bitterness w/ roast
Other - |
|
|
Term
| What is the mouthfeel of a Schwarzbier? |
|
Definition
Body - Medium-light to medium
Carbonation - Moderate to moderately high
Warmth - None
Creaminess - Smooth
Astringency - None
Other - |
|
|
Term
| What distinguishes the Schwarzbier sub-style? |
|
Definition
| Variant of the Munich Dunkel style |
|
|
Term
| What is the aroma of a Maibock? |
|
Definition
Malt - Moderate to strong, lightly toasted, low melanoidins.
Hops - Low to no aroma, spicy
Esters - No diacetyl, fruity esters low to none
Other - some alcohol, light DMS from Pils |
|
|
Term
| What is the appearance of a Maibock? |
|
Definition
Color - Deep gold to light amber
Clarity - Good
Head Retention - Persistent
Head Color - White
Head Texture - Creamy |
|
|
Term
| What is the flavor of a Maibock? |
|
Definition
Malt - Rich, Pils, little to no carmelization.
Hops - Moderate to no noble hop flavor, low spicy/peppery. Moderate bitterness.
Fermentation characteristics - No fruity esters/diacetyl.
Balance -
Finish/Aftertaste - Moderately dry, malty/hoppy
Other - |
|
|
Term
| What is the mouthfeel of a Maibock? |
|
Definition
Body - medium
Carbonation - moderate to moderately high
Warmth - Some
Creaminess - No
Astringency - No
Other - |
|
|
Term
| What distinguishes the Maibock sub-style? |
|
Definition
| Serving is associated with springtime and May |
|
|
Term
| What is the aroma of a Traditional Bock? |
|
Definition
Malt - Strong, moderate melanoidins/toast.
Hops - None.
Esters - No diacetyl, low/no fruity esters.
Other - Slight alcohol. |
|
|
Term
| What is the appearance of a Traditional Bock? |
|
Definition
Color - Light copper to brown
Clarity - Good
Head Retention - persistent
Head Color - Off-white
Head Texture - Creamy |
|
|
Term
| What is the flavor of a Traditional Bock? |
|
Definition
Malt - Complex, munich/vienna, melanoidins/toast. Some caramel.
Hops - Low bitterness, no flavor
Fermentation characteristics - No esters/diacetyl
Balance - malty
Finish/Aftertaste -
Other - No roast/burnt |
|
|
Term
| What is the mouthfeel of a Traditional Bock? |
|
Definition
Body - Medium to medium-full
Carbonation - Moderate to moderately-low
Warmth - Some, but not hot
Creaminess - Smooth
Astringency - None
Other - |
|
|
Term
| What distinguishes the Traditional Bock sub-style? |
|
Definition
| "bock" means billy-goat in German - often used in logos/ads |
|
|
Term
| What is the aroma of a Doppelbock? |
|
Definition
Malt - Very strong, melanoidins, toast, light caramel
Hops - No aroma
Esters - No diacetyl, some fruity esters
Other - Slight chocolate, no roast/burnt, moderate alcohol |
|
|
Term
| What is the appearance of a Doppelbock? |
|
Definition
Color - deep gold to dark brown, ruby highlights
Clarity - good
Head Retention - persistent
Head Color - White or off-white
Head Texture - creamy |
|
|
Term
| What is the flavor of a Doppelbock? |
|
Definition
Malt - very rich, melanoidins, toast. Slight chocolate.
Hops - Little to no flavor, bitterness moderate to moderately low.
Fermentation characteristics - No diacetyl, some fruitiness
Balance - Malt
Finish/Aftertaste - usually sweet, sometimes drier
Other - |
|
|
Term
| What is the mouthfeel of a Doppelbock? |
|
Definition
Body - Medium-full to full
Carbonation - Moderate to moderately low
Warmth - None
Creaminess - Smooth
Astringency - No
Other - |
|
|
Term
| What distinguishes the Doppelbock sub-style? |
|
Definition
| many end in "-ator" after popular beer (Salvator) |
|
|
Term
| What is the aroma of an Eisbock? |
|
Definition
Malt - Rich, intense.
Hops - No aroma.
Esters - No diacetyl, significant fruit.
Other - Strong alcohol, not harsh/solventy |
|
|
Term
| What is the appearance of an Eisbock? |
|
Definition
Color - Deep copper to dark brown, ruby highlights
Clarity - Good
Head Retention - Impaired by alcohol, low carb
Head Color - Off white to deep ivory
Head Texture - Pronounced legs |
|
|
Term
| What is the flavor of an Eisbock? |
|
Definition
Malt - Rich, sweet, melanoidins, toast, caramel, slight chocolate.
Hops - No flavor. Slight bitterness.
Fermentation characteristics - No diacetyl, significant fruitiness
Balance - Strong malt
Finish/Aftertaste - Malt, alcohol, certain dryness
Other - |
|
|
Term
| What is the mouthfeel of an Eisbock? |
|
Definition
Body - Full to very full
Carbonation - Low
Warmth - Significant, no heat
Creaminess - None
Astringency - None
Other - |
|
|
Term
| What distinguishes the Eisbock sub-style? |
|
Definition
| Traditionally made by freezing a doppelbock and removing the ice |
|
|
Term
| What should the OG be for an American IPA, Belgian Tripel, or Doppelbock? |
|
Definition
|
|
Term
| What should the OG be for every style except American IPA, Belgian Tripel, or Doppelbock? |
|
Definition
|
|
Term
| What should the final gravity be for a Doppelbock, Bohemian Pilsner, Robust Porter, or Oktoberfest? |
|
Definition
|
|
Term
| What should the FG be for every style except Doppelbock, Bohemian Pilsner, Robust Porter, or Oktoberfest? |
|
Definition
|
|
Term
| What are the IBUs for a Belgian Tripel, Doppelbock, and Oktoberfest? |
|
Definition
|
|
Term
| What are the IBUs for every style except Belgian Tripel, Doppelbock, and Oktoberfest? |
|
Definition
|
|
Term
| What is the standard batch size? |
|
Definition
|
|
Term
| What is the standard efficiency? |
|
Definition
|
|
Term
| How many pounds of grain in the standard grist? |
|
Definition
|
|
Term
| How many pounds of grain for an IPA, Tripel, or Doppelbock? |
|
Definition
|
|
Term
| What grist for an American IPA? |
|
Definition
2-row - 80%
Crystal 20L - 15%
Crystal 60L - 5% |
|
|
Term
| What grist for a Belgian Tripel? |
|
Definition
Pilsner Malt - 100%
Candi Sugar |
|
|
Term
| What grist for a Doppelbock? |
|
Definition
|
|
Term
| What grist for a Bohemian Pilsner? |
|
Definition
|
|
Term
| What grist for a Robust Porter? |
|
Definition
Maris Otter - 85%
Roast - 5%
Black - 5%
Chocolate - 5% |
|
|
Term
| What grist for an Oktoberfest? |
|
Definition
Vienna - 50%
Munich Pils - 45%
Crystal 15L - 5% |
|
|
Term
| What grist for a Dry Stout? |
|
Definition
Maris Otter - 65%
Roast Unmalted Barley - 8%
Flaked Unmalted Barley - 20%
Black 7% |
|
|
Term
| What grist for a German Pilsner? |
|
Definition
|
|
Term
| What grist for Classic American Pilsner? |
|
Definition
6-row - 70%
Flaked maize - 30% |
|
|
Term
| What grist for an English Pale Ale? |
|
Definition
Maris Otter - 90%
Crystal 60L - 10% |
|
|
Term
|
Definition
|
|
Term
| What is the standard hop alpha acid? |
|
Definition
|
|
Term
| What are Assumed Utilization Rates? |
|
Definition
| 25% bittering, 5% flavor, 0% aroma |
|
|
Term
| What hops should you use for an English beer? |
|
Definition
| Continental - East Kent Goldings, Fuggles |
|
|
Term
| What hops should you use for a German beer? |
|
Definition
| Noble - Hallertauer, Spalt, Tettnanger |
|
|
Term
| What hops should you use for a Czech beer? |
|
Definition
|
|
Term
| What hops should you use for a USA beer? |
|
Definition
| Pacific Northwest "C" - Centennial, Chinook, Cascade |
|
|
Term
| What hops should you use for a Belgian beer? |
|
Definition
|
|
Term
| How much water for a standard batch? |
|
Definition
|
|
Term
| How much/what temp strike water for a standard batch? |
|
Definition
| 3.5 gallons at 163F for mash of 150F |
|
|
Term
| How much/what temp sparge water for a standard batch? |
|
Definition
5.5 gallons at 168, acidified w/ 1tsp phosphoric acid
UNLESS IPA, Tripel, or Doppelbock - then use 1.5 times these amounts |
|
|
Term
| What is the yeast type & country of an American IPA? |
|
Definition
|
|
Term
| What is the yeast type and country of a Belgian Tripel? |
|
Definition
|
|
Term
| What is the yeast type & country of a Doppelbock? |
|
Definition
|
|
Term
| What is the yeast type & country of a Bohemian Pilsner? |
|
Definition
|
|
Term
| What is the yeast type & country of a Robust Porter? |
|
Definition
|
|
Term
| What is the yeast type & country of an Oktoberfest? |
|
Definition
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Term
| What is the yeast type & country of a Dry Stout? |
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Definition
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Term
| What is the yeast type & country of a German Pilsner? |
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Definition
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Term
| What is the yeast type & country of a Classic American Pilsner? |
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Definition
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Term
| What is the yeast type & country of an English Pale Ale? |
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Definition
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Term
| What is the yeast type & country of a Weizen? |
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Definition
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Term
| What is the standard mash technique? |
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Definition
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Term
| What is the standard vorlauf time? |
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Definition
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Term
| What is the standard sparge temp/volume/time? |
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Definition
| 168F, 5.5 gallons, 45 minutes |
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Term
| What is the classic mash type for an American IPA? |
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Definition
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Term
| What is the classic mash type for a Belgian Tripel? |
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Definition
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Term
| What is the classic mash type for a Doppelbock? |
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Definition
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Term
| What is the classic mash type for a Bohemian Pilsner? |
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Definition
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Term
| What is the classic mash type for a Robust Porter? |
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Definition
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Term
| What is the classic mash type for an Oktoberfest? |
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Definition
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Term
| What is the classic mash type for an Oktoberfest? |
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Definition
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Term
| What is the classic mash type for a Dry Stout? |
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Definition
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Term
| What is the classic mash type for a German Pilsner? |
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Definition
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Term
| What is the classic mash type for a Classic American Pilsner? |
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Definition
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Term
| What is the classic mash type for an English Pale Ale? |
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Definition
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Term
| What is the classic mash type for a Weizen? |
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Definition
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Term
| What is the standard boil? |
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Definition
| 75 minutes, full rolling boil to facilitate hot break, adding hops according to schedule above |
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Term
| What are the standard finings? |
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Definition
| Irish moss, added at 5 minutes before end of boil |
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Term
| What is the standard chill? |
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Definition
| Counter-flow method, to facilitate cold break, to 70F prior to pitching yeast |
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Term
| What is the standard time/temp for an ale during primary fermentation? |
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Definition
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Term
| What is the standard time/temp for an ale during secondary fermentation? |
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Definition
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Term
| What is the standard time/temp for a lager during primary fermentation? |
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Definition
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Term
| What is the standard time/temp for a lager during diacetyl rest? |
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Definition
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Term
| What is the standard time/temp for a lager during secondary fermentation? |
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Definition
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Term
| What are the standard packing conditions? |
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Definition
| Bottle condition, 3/4 cup of corn sugar at bottling |
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Term
| How do ingredients/procedure impact the style? |
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Definition
| The malt, hops, and yeast used in this recipe work together to produce the aroma, appearance, flavor and mouthfeel representative of a ____ style. |
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Term
| What are three distinct top-fermenting beer styles where original gravities are 1.070 or higher? |
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Definition
Russian Imperial Stout
Tripel
English Barleywine |
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Term
| What are three distinct German bottom-fermenting beers? |
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Definition
German Pilsner
Oktoberfest
Munich Dunkel |
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Term
| What are three distinct styles that contain wheat as at least 25% of the grist? |
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Definition
Weizenbock
Witbier
American Wheat Beer |
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Term
| What are three distinct Belgian beer styles? |
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Definition
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Term
| What are three distinct top-fermenting beer styles with original gravities that do not exceed 1040? |
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Definition
Standard/Ordinary Bitter
Mild
Scottish Light 60 |
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Term
| What is the style typical of Bamberg? |
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Definition
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Term
| What is the style typical of Berlin? |
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Definition
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Term
| What is the style typical of Burton-On-Trent? |
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Definition
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Term
| What is the style typical of Dublin? |
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Definition
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Term
| What is the style typical of Dusseldorf? |
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Definition
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Term
| What is the style typical of Edinburgh? |
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Definition
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Term
| What is the style typical of Einbeck? |
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Definition
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Term
| What is the style typical of Koln (Cologne)? |
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Definition
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Term
| What is the style typical of Newcastle? |
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Definition
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Term
| What is the style typical of San Francisco? |
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Definition
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Term
| What is the style typical of Senne Valley? |
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Definition
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Term
| What is the style typical of Vienna? |
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Definition
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Term
| What are the three main factors to consider when discussing water? |
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Definition
Water treatment
pH
3-4 famous brewing waters |
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Term
| What are the steps of the malting process? |
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Definition
Steeping
Germination
Heating
Kilning
Cooling
Resting |
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Term
| What are the different types of malt? |
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Definition
Base malt
Toasted malt
Crystal malt
Roast malt
Non-Barley |
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Term
| What are the main hop characteristics? |
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Definition
Antibacterial/Preservative
Bitterness
Flavor
Aroma - in boil
Aroma - dry hopping |
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Term
| What are the stages of yeast development? |
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Definition
Lag phase
Growth phase
Low krauesen
High Krauesen
Late Krauesen |
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Term
| What are five considerations in selecting the appropriate yeast strain for a given beer style? |
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Definition
Apparent attenuation
Alcohol tolerance
Flocculation
Temperature
Ester/Phenol Production
Diacetyl production |
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Term
| What are the steps of mashing (including optional ones?) |
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Definition
Milling grain
Dough-in
Acid rest
Protein rest
Saccharification - beta & alpha amylase
Mash-out |
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Term
| What are three mashing techniques? |
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Definition
Infusion mash
Step mash
Decoction Mash
Cereal mash (double mash) |
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Term
| What is the meaning of Hot Break? |
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Definition
| Flocculation of proteins and other materials during the boil |
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Term
| What is the meaning of Cold Break? |
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Definition
| Flocculation of proteins and other materials during cooling |
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Term
| What is body? How is it controlled? |
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Definition
| Subcharacteristic of mouthfeel |
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Term
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Definition
| Tactile character of beer. Controlled by amount of dextrins & medium length proteins. |
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Term
| What is body? How is it controlled? |
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Definition
| Viscosity of beer. Controlled by increasing/decreasing unfermented dextrins - more - use more grist, mash hotter |
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Term
| What is alcohol warmth? How is it controlled? |
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Definition
| Sensation of warmth or burning, control by increasing/reducing fermentables, temperature |
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Term
| What is creaminess? How is it controlled? |
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Definition
| Sensation of smoothness or roundness to a beer - opposite of crispness. Can be increased with oats. |
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Term
| What is astringency? How is it controlled? |
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Definition
| Puckery sensation, controlled by tannins, lingering hop bitterness. Reduce by not sparging too long or hot. |
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Term
| What is carbonation? How is it controlled? |
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Definition
| Sparkling sensation. Controlled by increasing CO2 pressure in kegs, or adding more sugar/yeast at bottling. |
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Term
| What is a proteolytic enzyme? |
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Definition
Works on - proteins
Temperature - works at Protein Rest
Description - works on proteins
Effect on beer - reduces cloudiness, can reduce head |
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Term
| What is a diastatic enzyme? |
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Definition
Works on - starches
Subset - Beta & Alpha amylase
Temperature - Saccharification
Description - beta removes small side chains, alpha breaks in the middle
Effect on beer - beta creates more fermentable beer, alpha creates thicker bodied beer |
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Term
| What is krausening? How does it affect beer? |
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Definition
Description - Addition of a portion of actively fermenting wort to a wort that has finished fermenting
Effect on beer - natural carbonation |
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Term
| What is gypsum? How does its addition affect beer? |
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Definition
Description - Calcium sulfate, key for Burtonization
Effect on Beer - increases calcium and sulfate, acidifies wort. Increases hop effect. |
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Term
| What are finings? How do they affect beer? |
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Definition
Compound added to the wort during hot break or during secondary
Effect on beer - coagulates proteins, precipiates tannins, clears beer |
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Term
| How do you get good head retention? |
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Definition
| Medium length proteins, mash process |
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Term
| How do you get good clarity in a beer? |
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Definition
| Protein rest, long boil, rapid chill, fining agents, sanitation |
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Term
| How do you get proper diacetyl level for style? |
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Definition
Yeast choice
Fermentation temperature - cold secondary can keep diacetyl high
Premature racking from yeast |
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