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HGMT 4300 Test 2
Terms in this set (54)
the process of aging beer at cool temperatures (35-50 degrees F) for several weeks or months. Light and crisp beers.
beer produced with bottom fermenting yeast strains at cooler temperatures. Low temp inhibits production of esters and other byproducts
the vessel in which wort from the mash is boiled with hops.
the addition of dry hops to fermenting or aging beer to increase its hop character or aroma
flavor and aroma of strawberries, apples, etc. High temp. fermentation/ certain yeast strains
small brewery generally producing less then 15,000 barrels per year
solution of grain sugars strained from the mash tun (sweet wort)
aroma and flavor associated with light struck beer
beers distinguished by use of top fermenting yeast strains. Yeast does well at warmer temp and produce by products that are fruity
collective equipment used to make beer. i.e. brewpub
aroma of hopes
one half barrel ( 15.5 gallons)
one half keg (7.75 gallons)
a tank where grist is soaked in water and heated in order to convert starch to sugar.
little oak aging white wine
common grape variety used for blending in France. Produces a very light, soft, floral style of wine. Usually non blended in Australia, white wine
made without any oak. typically a style to those from Germany. white wine
a medium bodied white, crisp, clean, citrus style of white that is unblended.
Portuguese grape used to make Madeira. Grown in Australia as an unblended, soft style white wine. Unique variety of Australia.
Known as Syrah in France and the United States, Shiraz is the same variety. The most famous produced of all Australian reds
usually an naked style similar to that of the U.S. used often to blend with Shiraz
starting to gain popularity in Australia. Mostly used for export to the U.S. originally from the Bordeaux region of France
most goes to production of champagne. popular unblended style. Red wine grape variety of the species Vitis vinifera
New South Wales
state of Australia. The smallest producing region in terms of volume.
most expensive wine areas. oldest wine region. lower Hunter 100 miles north of Sidney in the state of new south wales. greatest area for Shiraz and Semillon. upper hunter is predominately white wine.
small region, 100 miles west of Hunter in the State of New South Wales. creates full bodied wines with rich flavor due to elevation and climate.
state of Australia. second largest producing region in terms of volume.
grower of wine since 19th century. 30 miles east of Melbourne. Chard is the most planted white variety. Cab is the leading red grape for the area with Shiraz as a close second. This region is in the state of Victoria
small, historic area in the state of Victoria, oldest wineries. Shiraz is most widely planted
State of Australia largest producing region in terms of volume 60%
south australa's most talked about region. chard is most widely planted
oldest and most important region in south australia. settled in 1840. produces good all-round wines from some of australias largest producers
small prestigious area north of Barossa, high hills form couple wines such as Shiraz and Riesling.
remote area 250 miles from Adelaide. "Terra Rouge" produces the best most consistent wines. Most famous along with Hunter Valley
steps to make beer
1. wort is produced: slow cooking of malt, converts starch to sugar, the sugary broth is called wort.
2. liquid goes into later tub. the tub contains a strainer that separates the extracted grains from the wort.
3. flavoring and other substances are extracted from the wort by boiling them in the wort.
4. protein that causes clouding of the beer is removed
5. fermentation begins
6. carbon dioxide and yeast developed during fermentation is removed
7. the "green" beer is stored to develop flavor and carbonation
8. a small amount of carbonation may be added to the beer after it has been filtered
what is the first step in making beer?
slow cooking of malt, converts starch to sugar, the sugary broth is called wort.
what happens after the wort is produced?
liquid goes into later tub. the tub contains a strainer that separates the extracted grains from the wort.
what happens after grains are extracted from wort?
flavoring and other substances are extracted from the wort by boiling them in the wort.
what is removed when grains and substances are removed from the wort
protein that causes clouding of the beer is removed
what happens after grains, substances, and clouding causing protein is removed?
what is removed after fermentation begins?
carbon dioxide and yeast developed during fermentation is removed
after carbon dioxide and yeast is removed during fermentation what happens to the "green" beer
the "green" beer is stored to develop flavor and carbonation
what is the last step in making beer?
a small amount of carbonation may be added to the beer after it has been filtered
how is malt produced?
barley sprouts in water and is heated in a kiln to produce malt.
what is wort?
when water is added to malt it turns into mash when the mash is clarified it is then called wort.
at what temp are stouts served?
at what temp are ales served?
at what temp are lagers served?
42- 48 degrees
what is the problem if beer is too cold?
numbing of the tastebuds
how long do lagers take to brew?
6-8 weeks and they are bottom fermented
how long do ales take to brew?
2-4 weeks and they are top fermented
what is the german purity law?
made in 1516, a series of regulations limiting the ingredients in beer in Germany and its predecessor states
what do the 4 main ingredients in beer do?
barley malt adds nutrients, corn or rice for lightness, hops and feast for flavor and water. the last official ingredient is yeast.
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