International Beer Styles an der Hochschule Weihenstephan-Triesdorf | Karteikarten & Zusammenfassungen

Lernmaterialien für International Beer Styles an der Hochschule Weihenstephan-Triesdorf

Greife auf kostenlose Karteikarten, Zusammenfassungen, Übungsaufgaben und Altklausuren für deinen International Beer Styles Kurs an der Hochschule Weihenstephan-Triesdorf zu.

TESTE DEIN WISSEN

What evidence was discovered at a late Hallstatt (Iron Age, early Celtic) site at
Eberdingen-Hochdorf, in what is now southwester Germany, which enabled the
people living there to make malt and brew beer? What would the beer have
been like?

Lösung anzeigen
TESTE DEIN WISSEN
  • They found a "kiln"
  • roasted barley which showed signs of germination, was found
  • Hochdorf Beer: full body(honey sweetened), sour (lactobacillus and yeast
    fermented)
Lösung ausblenden
TESTE DEIN WISSEN

How are the modern "opaque" beers of Africa similar to those brewed in ancient
Egypt and how are they different?

Lösung anzeigen
TESTE DEIN WISSEN
  • Similar
    • Malting process and brewing Bouzah is conducted
    • consumed sieved or unsieved
    • drunk through a straw
    • Similarity to bouza: unfiltered mash fermentation
  • Differences
    • today bouza is a drink for poorer people (acient: for everyone)
Lösung ausblenden
TESTE DEIN WISSEN

What is unique about the malting process used to produce the malt for kvass
production?

Lösung anzeigen
TESTE DEIN WISSEN
  • the rye, which is used is disinfected (law in Ukraine and Russia)-->breaks dormancy
  • steeping: air rest 2-4 h;aeration every 30minutes 3 to 5 minutes; final moisture 40-42% after at least 24h
  • germination 4 days in specific kiln or germination box: sometimes floor malting(rural), height of bed 20-30 cm, Turning 10 -12 h every day, Spraying 44 – 48 % at the end, rising temperature 13 first day to 18 last day
  • Fermentation 5 days: 50-55 °C, create an abundance of (lactic)acid; slowly turning after 2 days, no ventilation, avoiding mold
  • Kilning: Classic
Lösung ausblenden
TESTE DEIN WISSEN

Briefly describe what sahti is and how it is produced.

Lösung anzeigen
TESTE DEIN WISSEN
  • Sahti :malted and unmalted, including barley, rye, wheat, and oats; sometimes
    bread made from these grains is fermented instead of malt itself. Traditionally
    the beer is flavored with juniper berries in addition to, or instead of, hops; the
    mash is filtered through juniper twigs
    through a trough-shaped tun
Lösung ausblenden
TESTE DEIN WISSEN

Briefly describe the grain bill and the brewing process, including the microbes
used to brew a traditional witbier.

Lösung anzeigen
TESTE DEIN WISSEN
  • Grain Bill: Unmalted wheat 30-50%;malted wheat 0-20%;Floaked Oats 0-20%,Pale malt 50-60%
  • Infusion mashing (low mash-in temp), boiling for 1-1,5h, coriander and orange peels can be added at the end of the boil, whirlpool or at knockout
  • Microbes: Severall top fermenting Saccharomyces cerevisiae strains, Temperature 17-up to 22 °C, 4-10 days depends on yeast strains
  • Maturation is carried out with yeast from primary fermentation, or Brett 3-4 weeks (5-6°C)
Lösung ausblenden
TESTE DEIN WISSEN

Prior to water treatment methods, the liquor was a principal influence on how the
majority of European beer styles developed. Many of these styles are still being
brewed today. Discuss how the water available for brewing beer influenced the
development of each of the following styles: pilsner, dunkles, porter and pale ale

Lösung anzeigen
TESTE DEIN WISSEN
  • London and Munich are typical for hard water, so they used dark malt to lower the mash ph (Porter and Münchner Dunkles)
  • The water in Pilzen has nearly no carbonate hardness, so the malt and the hops from saaz created the typical pilsner style
  • The pale ale has its origin in Burton, where there is water with a great amount of calcium sulfate. It's best for brewing Pale Ale Beers.
  • Water hardness forces boiling wort to get darker
Lösung ausblenden
TESTE DEIN WISSEN

Which pieces of brewing equipment can only be found in a traditional British
brewhouse? What purpose do they serve?

Lösung anzeigen
TESTE DEIN WISSEN
  • Mashtun=Lautertun: unheated Mash-Lauter tun for single Infusion mash
  • Sometimes second wort kettle to boil sparge wort separately
  • Hopback, used for hot trub removal by filtering through whole hops
  • traditional fermenters such as Bourton union and Kentish Square
Lösung ausblenden
TESTE DEIN WISSEN

Describe Mild Ale. Where did it originate?

Lösung anzeigen
TESTE DEIN WISSEN
  • Roots in a time when most brewing was done by private citizens for own use
  • British beer style
  • diverged from other beer styles round about 1720
  • grew big in middle of 19th century when consumption of porter decreased (in London)
    • low gravity (~3.5ABV)
    • mildly hopped
    • contains basically pale malt
    • top fermented
Lösung ausblenden
TESTE DEIN WISSEN

Why is it advantageous for beer, indeed all perserved foods, tobe sour? This is
evidend, for example, when observing what happens with spontaneously
fermented beers or beers brewed with mixed cultures.

Lösung anzeigen
TESTE DEIN WISSEN
  • Low pH-level avoids growth of pathogenous bacteria -> no danger for human health
  • Foods last longer because they do not spoil due to microbial growth
Lösung ausblenden
TESTE DEIN WISSEN

Lager yeast is a hybrid. What do the current hypotheses about its origins tell
us? Which species most likely combined to form the hybrid?

Lösung anzeigen
TESTE DEIN WISSEN
  • Saccharomyces cerevisiae + Saccharomyces eubayanus -> S. pastorianus
  • Hypothesis:
    • S. cerevisiae is normal ale yeast, S. eubayanus was missing link to S.pastorianus
    • S. eubayanus found on southern beech trees in patagonia came to Bavaria across the atlantic ocean
    • S.e can tolerate cold temperatures and “infected” wort in cold cellars as bavarians started to store their beers in cellars/caves
Lösung ausblenden
TESTE DEIN WISSEN

What does spaciality brewers like brettanomyces for?

Lösung anzeigen
TESTE DEIN WISSEN
  • Adds new flavors and aromas to the beer
    • Sometimes complex and delicious or at least interesting to taste
  • Can metabolize nearly everything → last link in fermentation chain
Lösung ausblenden
TESTE DEIN WISSEN

Briefly describe the malting process the brewing scientists at the
archaeological site of Tal Bazi reconstructed using ancient sources and the
technology available to the ancient residents.

Lösung anzeigen
TESTE DEIN WISSEN
  • 4 days germination in vessels and on mats (24 °C, turned over twice a day)
  • kilning over a terracottaroofed hut
Lösung ausblenden
  • 53218 Karteikarten
  • 1089 Studierende
  • 87 Lernmaterialien

Beispielhafte Karteikarten für deinen International Beer Styles Kurs an der Hochschule Weihenstephan-Triesdorf - von Kommilitonen auf StudySmarter erstellt!

Q:

What evidence was discovered at a late Hallstatt (Iron Age, early Celtic) site at
Eberdingen-Hochdorf, in what is now southwester Germany, which enabled the
people living there to make malt and brew beer? What would the beer have
been like?

A:
  • They found a "kiln"
  • roasted barley which showed signs of germination, was found
  • Hochdorf Beer: full body(honey sweetened), sour (lactobacillus and yeast
    fermented)
Q:

How are the modern "opaque" beers of Africa similar to those brewed in ancient
Egypt and how are they different?

A:
  • Similar
    • Malting process and brewing Bouzah is conducted
    • consumed sieved or unsieved
    • drunk through a straw
    • Similarity to bouza: unfiltered mash fermentation
  • Differences
    • today bouza is a drink for poorer people (acient: for everyone)
Q:

What is unique about the malting process used to produce the malt for kvass
production?

A:
  • the rye, which is used is disinfected (law in Ukraine and Russia)-->breaks dormancy
  • steeping: air rest 2-4 h;aeration every 30minutes 3 to 5 minutes; final moisture 40-42% after at least 24h
  • germination 4 days in specific kiln or germination box: sometimes floor malting(rural), height of bed 20-30 cm, Turning 10 -12 h every day, Spraying 44 – 48 % at the end, rising temperature 13 first day to 18 last day
  • Fermentation 5 days: 50-55 °C, create an abundance of (lactic)acid; slowly turning after 2 days, no ventilation, avoiding mold
  • Kilning: Classic
Q:

Briefly describe what sahti is and how it is produced.

A:
  • Sahti :malted and unmalted, including barley, rye, wheat, and oats; sometimes
    bread made from these grains is fermented instead of malt itself. Traditionally
    the beer is flavored with juniper berries in addition to, or instead of, hops; the
    mash is filtered through juniper twigs
    through a trough-shaped tun
Q:

Briefly describe the grain bill and the brewing process, including the microbes
used to brew a traditional witbier.

A:
  • Grain Bill: Unmalted wheat 30-50%;malted wheat 0-20%;Floaked Oats 0-20%,Pale malt 50-60%
  • Infusion mashing (low mash-in temp), boiling for 1-1,5h, coriander and orange peels can be added at the end of the boil, whirlpool or at knockout
  • Microbes: Severall top fermenting Saccharomyces cerevisiae strains, Temperature 17-up to 22 °C, 4-10 days depends on yeast strains
  • Maturation is carried out with yeast from primary fermentation, or Brett 3-4 weeks (5-6°C)
Mehr Karteikarten anzeigen
Q:

Prior to water treatment methods, the liquor was a principal influence on how the
majority of European beer styles developed. Many of these styles are still being
brewed today. Discuss how the water available for brewing beer influenced the
development of each of the following styles: pilsner, dunkles, porter and pale ale

A:
  • London and Munich are typical for hard water, so they used dark malt to lower the mash ph (Porter and Münchner Dunkles)
  • The water in Pilzen has nearly no carbonate hardness, so the malt and the hops from saaz created the typical pilsner style
  • The pale ale has its origin in Burton, where there is water with a great amount of calcium sulfate. It's best for brewing Pale Ale Beers.
  • Water hardness forces boiling wort to get darker
Q:

Which pieces of brewing equipment can only be found in a traditional British
brewhouse? What purpose do they serve?

A:
  • Mashtun=Lautertun: unheated Mash-Lauter tun for single Infusion mash
  • Sometimes second wort kettle to boil sparge wort separately
  • Hopback, used for hot trub removal by filtering through whole hops
  • traditional fermenters such as Bourton union and Kentish Square
Q:

Describe Mild Ale. Where did it originate?

A:
  • Roots in a time when most brewing was done by private citizens for own use
  • British beer style
  • diverged from other beer styles round about 1720
  • grew big in middle of 19th century when consumption of porter decreased (in London)
    • low gravity (~3.5ABV)
    • mildly hopped
    • contains basically pale malt
    • top fermented
Q:

Why is it advantageous for beer, indeed all perserved foods, tobe sour? This is
evidend, for example, when observing what happens with spontaneously
fermented beers or beers brewed with mixed cultures.

A:
  • Low pH-level avoids growth of pathogenous bacteria -> no danger for human health
  • Foods last longer because they do not spoil due to microbial growth
Q:

Lager yeast is a hybrid. What do the current hypotheses about its origins tell
us? Which species most likely combined to form the hybrid?

A:
  • Saccharomyces cerevisiae + Saccharomyces eubayanus -> S. pastorianus
  • Hypothesis:
    • S. cerevisiae is normal ale yeast, S. eubayanus was missing link to S.pastorianus
    • S. eubayanus found on southern beech trees in patagonia came to Bavaria across the atlantic ocean
    • S.e can tolerate cold temperatures and “infected” wort in cold cellars as bavarians started to store their beers in cellars/caves
Q:

What does spaciality brewers like brettanomyces for?

A:
  • Adds new flavors and aromas to the beer
    • Sometimes complex and delicious or at least interesting to taste
  • Can metabolize nearly everything → last link in fermentation chain
Q:

Briefly describe the malting process the brewing scientists at the
archaeological site of Tal Bazi reconstructed using ancient sources and the
technology available to the ancient residents.

A:
  • 4 days germination in vessels and on mats (24 °C, turned over twice a day)
  • kilning over a terracottaroofed hut
International Beer Styles

Erstelle und finde Lernmaterialien auf StudySmarter.

Greife kostenlos auf tausende geteilte Karteikarten, Zusammenfassungen, Altklausuren und mehr zu.

Jetzt loslegen

Das sind die beliebtesten StudySmarter Kurse für deinen Studiengang International Beer Styles an der Hochschule Weihenstephan-Triesdorf

Für deinen Studiengang International Beer Styles an der Hochschule Weihenstephan-Triesdorf gibt es bereits viele Kurse, die von deinen Kommilitonen auf StudySmarter erstellt wurden. Karteikarten, Zusammenfassungen, Altklausuren, Übungsaufgaben und mehr warten auf dich!

Das sind die beliebtesten International Beer Styles Kurse im gesamten StudySmarter Universum

Internationales Personal

Universität Düsseldorf

Zum Kurs
Internationales Bauen

Universität Stuttgart

Zum Kurs
International Services

Fachhochschule Wedel

Zum Kurs
Internationales Bauen

Universität Stuttgart

Zum Kurs

Die all-in-one Lernapp für Studierende

Greife auf Millionen geteilter Lernmaterialien der StudySmarter Community zu
Kostenlos anmelden International Beer Styles
Erstelle Karteikarten und Zusammenfassungen mit den StudySmarter Tools
Kostenlos loslegen International Beer Styles