Show:
Off Flavors
Sensory Evaluation
Miscellaneous
Beer and Food
Malt
100

Diacetyl, a buttered popcorn aroma, is most often a result of __________ or ___________.

-Contamination

-Poor fermentation(underpitching, conditioning cut short, lack of diacetyl rest)

100
  • Which of our senses are known as the chemical senses?

Taste, smell, and mouthfeel

100
  • Bread dough, biscuits, coffee, and toast are all possible characteristics of _____ flavor.

Malt

100
  • (T/F) In general, the entree should aim for a moderate intensity beer flavor, while the appetizer should be an opportunity to go big on beer flavor intensity.


  • False
100

Convert 1.064 SG into Plato.

16 Plato

200
  • Excess Chlorine or Chloramine in a water source can lead to which off flavor?

Chlorophenols

200

What is the process of sniffing through our nose.

Orthonasal olfaction

200
  • The most important enzymes in the mash for producing fermentable sugars are…

alpha amylase and beta amylase

200
  • The carbonation in beer has a __________ effect, lifting fatty or greasy foods off of the tongue.

Cleansing

200

Can brewhouse efficiency ever reach 100%?

No, 75% is typical

300

How can we describe the aroma of isoamyl acetate?

Banana aroma

300
  • Mouthfeel is also known as __________  _______________, and it encompasses sensations that are not taste or aroma.

trigeminal sensation

300
  • Rheinheitsgebot, the German Beer Purity Law of ____, originally left out yeast, a main ingredient of beer. 

1516

300
  • Some terms which indicate mostly neutral beer and food interactions are…
  • Balancing, masking, like-like canceling
300

HALTing germination is the main purpose of this malting process

Kilning

400

In which beer styles would trans 2 nonenal potentially be appropriate?

1. Barleywine

2. old ale

3. barrel aged beers


400

What is the minimum quantity at which you can identify a compound?

Threshold

400
  • By 1973, there were fewer than _________ breweries left in the US.

100, and only about 50 brewing companies

400
  • Some terms which indicate mostly negative beer and food interactions are…

Overwhelming, Aggravating


400

Which has generally higher diastatic power, 2 row, or 6 row malt?

6 Row, which is why it is so good for use with adjuncts

500

Clovey spice aroma, a phenol, is more specifically known as _____________. 

4 vinyl guaiacol

500
  • When one chemical enhances or magnifies another, as salt/pepper does in food

Name the flavor related phenomenom

Potentiation

500

Simple sugars present in malt include....

1. 

2. 

3. 

Fructose, sucrose and glucose

500

What are 3 indicators that a cheese is a 'soft' cheese.

•Short production process

•Little to no aging

•High moisture content

•50-65%

•Mild aromas and flavors

•Spreadable

500

Which part of the barley kernel is germ viable, and would ordinarily grow into the barley plant.

Embryo