Beer, Sake, and Beverage Management Flashcards
6 cards from real SOMM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Beer, Sake, and Beverage Management flashcards as text
Which sake grade has the highest rice polishing ratio requirement, typically polished to 50% or less of the original grain?
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.
What is the term for the foam or 'head' on a beer, and what factors influence its formation and retention?
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.
When decanting a wine at the table, what is the primary purpose for an older, aged red wine versus a young red wine?
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.
What is a 'Doppelbock,' and which country is it originally from?
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.
The Japanese term 'umami' describes which of the five basic tastes, and what wine pairing consideration does it raise?
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.
What does the term 'cask-conditioned' or 'real ale' mean in British brewing tradition?
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.