Brewing Ingredients Flashcards

What makes roasted barley (unmalted) unique in stout production compared to black malt?

Answer: It provides a dry, harsh coffee-like roast without the sweetness from malt kilning

Roasted barley is kilned to very dark color without malting first, producing an acrid, dry coffee-like roast character that defines Irish Dry Stout.

Which hop oil compound is primarily responsible for the tropical, fruity, and mango-like aromas in modern American hop varieties?

Answer: Myrcene

Myrcene is the dominant hop oil in many American varieties like Citra and Mosaic, contributing the tropical fruit, mango, and green hop character when added late or dry-hopped.

What water profile was historically associated with brewing classic English Bitter, contributing to its characteristic dryness?

Answer: High sulfate (gypsum-rich), moderate to low carbonate

Burton-on-Trent's naturally sulfate-rich water (from gypsum deposits) produces the dry, snappy bitterness characteristic of English Pale Ale and Bitter styles.

Which specialty malt is used to contribute a sweet, honey-like flavor with a warm golden hue?

Answer: Honey malt

Honey malt undergoes a special stewing step that converts all starches into sugars, producing a distinct sweet, honey-like flavor and light golden amber color.

What is the purpose of whirlpooling wort after the boil?

Answer: To create a cone of hop/protein trub in the center for clear wort runoff

Whirlpooling uses centrifugal force to concentrate hop matter and protein-tannin flocs (trub) into a compact cone in the kettle center, allowing clear wort to be drawn from the side.

Which Belgian candi sugar variety is traditionally used in Tripel production to boost alcohol while keeping the beer light and dry?

Answer: Clear/white candi sugar or syrup

Clear candi sugar is nearly 100% fermentable sucrose/fructose, adding alcohol potential without body or color, keeping Tripels golden, dry, and highly attenuated.