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Week 13: End of Unit One Well done! Let's end Beer Hawk University Unit One with a quick recap of the answers from last week's quiz (we're confident you did well--great teachers, you know?) Multiple Choice 1.) What is the name of the Goddess of Beer? A.) Maggie B.) Ninkasi C.) Mother Louse D.) Brewster Remember that the ancient Sumerians named their goddess of beer Ninkasi. 2.) Which is not a basic flavour that the human
Well done! Let's end Beer Hawk University Unit One with a quick recap of the answers from last week's quiz (we're confident you did well--great teachers, you know?)
1.) What is the name of the Goddess of Beer?
A.) Maggie B.) Ninkasi
C.) Mother Louse D.) Brewster
Remember that the ancient Sumerians named their goddess of beer Ninkasi.
2.) Which is not a basic flavour that the human
2.) Which is not a basic flavour that the human tongue can taste?
A.) Sweet B.) Fat
C.) Umami D.) Metallic
The six basic flavours that the human tongue can taste are: sweet, sour, salty, bitter, umami and fat.
3.) What is malt responsible for in beer?
A.) Bitterness B.) Colour
C.) Converting sugar into alcohol D.) Preservative Qualities
Malt contributes to the colour and body of a beer as well as providing the SOURCE for sugars that yeast can then convert into alcohol.
4.) What causes a beer to taste like skunk or burning rubber?
A.) Exposure to skunks B.) High storage temperatures
C.) Exposure to UV rays D.) Beer is out of date
A beer that tastes like skunk or burning rubber has been "light struck" which means that UV rays from light have created a chemical reaction with some of the enzymes from the hops.
5.) Which beer is best served in a stange?
A.) Kölsch B.) Sweet Stout
C.) Pilsner D.) Witbier
This classic style from Cologne is served in a stange. Altbiers and Rauchbiers are other styles that are best served in them as well.
6.) Bitterness is measured in IBUs, which means .
7.) The two species of yeast strains responsible for making beer are Saccharomyces Cerevisiae and Saccharomyces Pastorianus.
8.) Oxidised beer tastes like wet cardboard.
9.) Bottle conditioning is a secondary fermentation process that creates CO2, otherwise known as carbonation in the bottle.
10.) The term "lager" comes from the old German word "lagern" which means to store.
11.) When pouring a beer it should be dumped down the middle of the glass until it is full. False
A beer glass should first be tilted at a 45 degree angle and straightened as it fills up.
12.) Yeast is the most important ingredient in beer. False
All ingredients are equally as important--otherwise you wouldn't have beer!
13.) Ale yeast ferments at a higher temperature than lager yeast. True
Ale yeast does ferment at a higher temperature than lager yeast and is called "top-fermenting."
14.) It's fine to age American IPAs for over a year. False
IPAs should be enjoyed as fresh as possible, no more than six months beyond the bottling date. Otherwise the hops start to fade and that makes us sad.
15.) Brown bottles filter out UV rays better than green bottles. True
Brown glass is the correct colour on the spectrum to filter out the harmful UV rays that would cause a beer to become lightstruck. It's not 100% though so always keep your beer away from the sun or flourescent lighting.
We touched on some styles in this unit (we'll get more in depth in later units) but try to identify the style based on the clues below:
16.) Renowned for its drinkability, enhanced hop bitterness and balancing malts. Yeast strains used in this style typically lend a bit of fruitiness while the hops used traditionally have an earthy or herbal character. English Pale Ale
17.) Recognised for its distinct hop profile which consists of grapefruit, pine, citrus and spice character. Expect a good balance of malt and hops. American Pale Ale
18.) This lager is pale in colour. It has a fabulously clean malt profile that is balanced out by spicy/floral noble hops with a lovely balancing bitterness. Munich Helles
19.) Soft water creates a suitable platform for presenting more spicy, herbal, floral hop character while a crisp bitter finish extends beyond a lovely malt profile. Clean, refreshing and bitter. German Pilsener
20.) This style of the India Pale Ale is most known for being hop-forward with assertive bitterness which generally present citrus, pine, floral and spice characteristics. It is medium-bodied with a moderate maltiness and a clean, dry and lingering bitter finish. American IPA
For the final question, fill in the missing basic style information (in your words) for the following beer:
German Pilsener
Brief History of the Style:
This style was first brewed in the old German-speaking Bohemia. It is, today, one of the most popular styles in the world.
Style Standards:
A German Pilsener is a clean, refreshing lager which showcases the classic herbal, spicy or floral hop character and has a firm bitter finish.
Fermentation:
Lager/bottom fermenting
Serving Temperature:
4-7C
Glassware:
Pilsner Glass or Mug/Stein
Storage Temperature:
Max Length of Storage:
2-6 months
That's it. We're done. We hope you enjoyed learning about beer in the taproom. Next week we're off to Unit Two and we'll be in one of our favourite places ever: the beer festival.
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