Beer and Brewing Midterm 1

Yuengling

is the brewing company recognized as the oldest operating brewery in the U.S

Widespread Immigration & Industrialization

led to the increase in annual beer production (>10-fold) in the U.S from 1865 to 1900

Volstead Act

FALSE: prohibited commercial brewing but allowed for homebrewing

Sweet Wort

sugary, unfermented liquid extracted from the mashing process before hops are added and fermentation begins

Malting

the controlled process of soaking grains in water to induce germination

Enzymes

natural biological catalysts produced during germination that break down grain into sugars

Endosperm

interior starchy mass of the grain kernel that serves as the primary source for fermentable carbohydrates for the beer

Germinate

stage where soaked grain begins to sprout, signaling the embryo to activate enzymes

Kilning

process of drying and heating germinated “green malt” to halt growth, stabilize grain, and develop custom flavors

Pale Malt

minimally kilned base malt dried at low temperatures to retain high enzymatic strength (light color and clean profile)

Lager/Pilsner Malt

lightest style of base malt, kilned very gently to yield a delicate, crisp flavor profile

Base Malts

provide bulk of the fermentable sugars and the necessary enzymes for mashing

Specialty Malts:

grains kilned under unique conditions to get flavors and colors like coffee, chocolate, or toast

Maillard Reactions

chemical reactions between amino acids and reducing sugars triggered by heat during kilning or boiling (rich flavor + darker color)

Crystal

caramel malt, stewed while wet to get sugars before being kilned

Brewing Liquor

source water used throughout the brewing process

Milling

mechanical crushing of malted grains to crack open the outer husks in order to expose the endosperm

Grist

collective term for the crushed malted grains post milled but pre mashing

Strike

initial volume of heated brewing water 

Mash

thick mixture of milled grist and hot strike water reacting together to break down scratches into sugars

Mash Tun

brewing vessel where the mashing process takes place

Rest

dedicated phase during the mash where it is held a certain temp to optimize the enzyme performance

Saccharification Rest

typically between 145-162 degrees to grain starches turn into fermentable sugar

Mash-out

raising the temperature of the entire mash to 168-170 to lock in the sugar profile

Lautering

process of separating the sweet, liquid wort from the solid, spent grain hulls

Sparging

rinsing the remaining spent grain bed with hot water to wash out any leftover fermentable sugars

Racking

process of transferring beer from one vessel to another while leaving the solids behind

Pitching

action of adding live yeast to cooled, oxygenated wort to kickstarter fermentation

Ale Yeast

top fermenting yeast strain (60-75) = fruity tastes

Lager Yeast

bottom fermenting yeast strain (45-55) = crisp, clean, heavier

Green Beer

young beer that has finished primary fermentation but hasn’t matured yet (popcorn)

Secondary Fermentation

optional aging phase where beer is transferred into a second vessel after primary fermentation finishes

Cold Crash

process of rapidly lowering the temperature of beer after fermentation complete

Lagering

extended cold-storage conditioning phase to get a crisp profile

Pasteurization

thermal processing method where the finished beer is briefly heated to destroy any live yeast

Brite Tanks

tanks used to store beer after fermentation and filtration

True or False: Beer was likely discovered after yeast spontaneously fermented a mixture of raw grain and water.

True. Beer may have developed accidentally when wild yeast fermented a mixture of grain and water.

What activities were the archaeological sites where the earliest evidence of beer brewing was discovered often used for?

Rituals and ceremonial gatherings. Some early brewing evidence is associated with ritual or burial sites.

What flavoring ingredient did Celtic Europeans use in beer that became prominent through most of the Middle Ages?

Hops. Hops add bitterness, flavor, and aroma to beer.

What does "alewife" or "brewster" refer to?

A woman who brewed and sold ale or beer.

What group is credited with larger-scale brewing and innovation during the Middle Ages?

Monks and monasteries. Monasteries helped develop brewing techniques and produce beer on a larger scale.

What ingredients did the Bavarian Beer Purity Law of 1516 require for brewing?

Barley, water, and hops. Yeast was not listed because its role in fermentation was not yet understood.

Who were the Aqllakuna, or "Chosen Women"?

Selected Inca women who prepared food and brewed chicha, a fermented corn drink, for religious ceremonies and the state.

Why was corn used in the first recorded brewing in the New World in 1587?

Corn was a locally available grain used by Indigenous peoples and could be used to make fermented beverages.

What contribution from German immigration to the United States changed brewing dramatically?

The introduction and popularization of lager beer and lager-brewing techniques.

Name one major change in the United States in the late 19th century that contributed to a major increase in beer production.

Refrigeration. It made it easier to keep beer cold during brewing, storage, and transportation. Improved transportation and industrialization also helped increase production

Aside from Prohibition (1920–1933), what decade had the fewest breweries in the United States?

The 1980s. The number of breweries had fallen dramatically before the craft beer industry began expanding.

What change is credited with starting the craft beer revolution in the United States around 1980?

The legalization of homebrewing in 1978. It helped people experiment with brewing and contributed to the growth of small, independent breweries.

What are the basic steps and purpose of malting?

• Steeping: Soak grains in water to begin germination.

• Germination: Allow the grain to begin sprouting and develop enzymes.

• Kilning: Dry the grain to stop germination and preserve the enzymes.

Purpose: To develop enzymes that convert grain starches into sugars during brewing.

Why do we need to kiln or dry grains during malting, and why must we be careful about temperature?

Kilning stops germination and dries the grain for storage. Temperature matters because excessive heat can destroy enzymes needed to convert starch into fermentable sugars.

Why are Maillard reactions beneficial to brewing?

They create color, flavor, and aroma compounds, contributing to the taste and appearance of beer.

What two processes are used to separate sweet wort from spent grain?

• Lautering: Separates liquid wort from the solid grain.

• Sparging: Rinses the grain with water to extract remaining sugars

Name three purposes for boiling wort.

• Sterilizes the wort by killing unwanted microorganisms.

• Extracts bitterness and flavor from hops.

• Helps coagulate proteins and remove unwanted compounds.

Hops contribute bitterness, flavor, and aroma to beer but also provide what major benefit?

Preservation. Hops have antimicrobial properties that help inhibit certain unwanted bacteria and improve beer's keeping quality.

What is the purpose of secondary fermentation and conditioning?

To allow the beer to mature, develop flavor, become clearer, and develop carbonation when applicable.

Which takes longer from start to finish: ales or lagers?

Lagers. They generally require cooler fermentation and longer conditioning periods than ales.

Why are styles important for brewers and consumers? (Two answers needed)

• For brewers: Styles provide guidelines for ingredients, brewing methods, and expected characteristics.

• For consumers: Styles help people understand what a beer may taste, look, and smell like before drinking it.

What genus and species of yeast is used to make ales?

Saccharomyces cerevisiae. This is commonly known as ale yeast.

Which beer would you expect to have a higher ABV?

This depends on the beers shown in the original slide. ABV means alcohol by volume. The beer with the higher alcohol concentration has the higher ABV.

Describe how the beers may differ in taste and color.

Beer color can range from pale gold to dark brown or black. Flavor can range from light and crisp to malty, roasted, bitter, or fruity, depending on the style and ingredients.

What style of beer is shown?

The specific beer cannot be identified without the image from the original slide.

Name one characteristic taste or flavor you might expect from this beer and one unique approach to brewing it.

This depends on the beer shown. For example, a stout may have roasted or coffee-like flavors, while a wheat beer may have a light, refreshing character. The brewing method depends on the specific style.