SOMM Beer, Sake, and Beverage Management 2 — Questions and Answers
Question 1: Which sake grade has the highest rice polishing ratio requirement, typically polished to 50% or less of the original grain?
- Junmai
- Honjozo
- Daiginjo (Correct answer)
- Nigori
Correct answer: Daiginjo
Daiginjo (and Junmai Daiginjo) sake requires rice to be polished to at least 50% of its original size (removing 50%+ of the outer grain), resulting in delicate, fruity, premium sake.
Question 2: What is the term for the foam or 'head' on a beer, and what factors influence its formation and retention?
- Krausen; influenced by malt, hops, and carbonation (Correct answer)
- Barm; influenced only by yeast strain
- Lacing; influenced by glass shape only
- Flocculation; influenced by fermentation temperature
Correct answer: Krausen; influenced by malt, hops, and carbonation
The beer head (Krausen in German) is formed by CO2 and foam-stabilizing proteins and iso-alpha acids from malt and hops; glass cleanliness and carbonation level also affect head retention.
Question 3: When decanting a wine at the table, what is the primary purpose for an older, aged red wine versus a young red wine?
- Both are decanted for the same reason: to aerate and soften tannins
- Old wines are decanted to separate sediment; young wines are aerated to open up aromas and soften tannins (Correct answer)
- Old wines are never decanted; only young wines benefit from decanting
- Decanting is only used for white wines to warm them up
Correct answer: Old wines are decanted to separate sediment; young wines are aerated to open up aromas and soften tannins
Older wines are carefully decanted over a candle to separate naturally precipitated sediment while preserving delicate aromas, whereas young robust wines are aerated vigorously to soften tannins.
Question 4: What is a 'Doppelbock,' and which country is it originally from?
- A double-hopped IPA from the United States
- A strong, malty lager originating from Germany (Correct answer)
- A double-fermented Belgian ale
- A high-alcohol wheat beer from Austria
Correct answer: A strong, malty lager originating from Germany
Doppelbock is a strong German lager (typically 7-12% ABV) with rich malty flavors, originating from Munich where Paulaner monks historically brewed it as 'liquid bread' during fasting.
Question 5: The Japanese term 'umami' describes which of the five basic tastes, and what wine pairing consideration does it raise?
- Sweet; umami-rich foods pair best with sweet wines
- Savory/meaty; umami can intensify the perception of tannin and bitterness in wine (Correct answer)
- Salty; umami foods pair best with high-acid wines
- Sour; umami foods need off-dry wines to balance
Correct answer: Savory/meaty; umami can intensify the perception of tannin and bitterness in wine
Umami (savory, glutamate-driven taste) can intensify the perception of tannins and bitterness in red wines, making high-tannin wines taste more astringent when paired with umami-rich foods.
Question 6: What does the term 'cask-conditioned' or 'real ale' mean in British brewing tradition?
- Beer filtered and force-carbonated before serving from sealed kegs
- Unfiltered, unpasteurized beer that undergoes secondary fermentation in the cask, served via handpump (Correct answer)
- Beer brewed with added wheat for haze and head retention
- Lager stored cold for extended lagering periods
Correct answer: Unfiltered, unpasteurized beer that undergoes secondary fermentation in the cask, served via handpump
Real ale (cask-conditioned beer) undergoes secondary fermentation in the cask using residual yeast, creating natural carbonation; it is served unpasteurized via a handpump or gravity tap.
SOMM Beer, Sake, and Beverage Management 2
Which sake grade has the highest rice polishing ratio requirement, typically polished to 50% or less of the original grain?