WSET® Level 2 Beer > Mixed Fermentation Styles > Flashcards

Mixed Fermentation Styles Flashcards

Explores styles that use multiple fermentation agents, including wild yeast and bacteria. (50 cards)

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1
Q

What is the commonality of the mixed fermetnation styles?

A

The influence of different (or multiple) microorganisms during fermentation and maturation.

Usually involves yeast and bacteria.

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2
Q

What is the aroma range from Brettanomyces?

A
  • Fruity esters - tropical and stone fruits
  • Farmyard character (hay, horse blanket, earth, leather)
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3
Q

What are the common characteristics from lactic acid bacteria?

A

High levels of acidity.

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4
Q

What are the common characteristics from acetic acid bacteria?

A

Vinegar-like acidity and aromas.

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5
Q

What is meant by spontaneous fermentation?

A

The use of ambient yeast and bacteria in the air or holding vessels for fermentation.

As opposed to using cultured yeast.

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6
Q

What is a koelschip or coolship, and what is it used for?

A

Often associated with lambic and similar styles, it is a large shallow vessel used to cool the wort (slowly) after the boil.

It is exposed to the air which contains ambient yeast and bacteria, which act on the wort, producing alcohol, acids, and aromas.

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7
Q

What is a result of an extended maturation process that is used for some spontaneous fermentation beers, such as lambics?

A

The development of a very complex and distinctive aroma profile.

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8
Q

Where are lambics most commonly produced?

A

In and around Brussels, Belgium.

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9
Q

What are the two common production techniques used for lambic styles?

A
  • Spontaneous fermentation
  • Long maturation (up to 3 years) in wooden vessels
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10
Q

What are the common characteristics of base lambics?

A
  • Notable acidity
  • Uncarbonated
  • Low to no bitterness
  • Subtle bread crumb aromas
  • Fruity aromas (apple or lemon)
  • Farmyard-like notes (earth, horse-blanket, hay)
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11
Q

How is Geuze produced?

A

Typically a blend of lambics from various maturation periods.

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12
Q

What is the common appearance characteristics of Geuze?

A
  • Gold in color
  • Clear
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13
Q

What are the common aroma / flavor characteristics of Geuze?

A
  • Complex farmyard-like aromas (earth, hay)
  • Fruity aromas (grapefruit, orange, apple, apricot or rhubarb)
  • Subtle bread crumb from malt
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14
Q

What are the common palate characteristics of Geuze?

A
  • High acidity
  • Low to now bitterness
  • Medium to high alcohol
  • Light to medium body
  • High carbonation
  • Traditional versions are completely dry
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15
Q

How are Geuze typically finished for bottling?

A
  • Not filtered
  • Not pasteurized
  • Bottle conditioned

It is possible to make a filtered, sweetened and pasteurized Geuze.

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16
Q

What does the term oude or vieille/vieux on a bottle of Geuze or fruit lambic indicate?

A

All mean old, and indicate a traditional version of these beers.

Not all lambic producers use these terms.

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17
Q

How are fruit lambics produced?

A

Typically produced from a blend of lambics to which fruit is added during maturation.

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18
Q

In addition to fruit aromas, what will the addition of fruit to lambics contribute?

A

Also adds sugar, which can be fermented by yeast and bacteria.

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19
Q

What is kriek?

A

Flemish for cherry.

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20
Q

What is framboise?

A

French for raspberry.

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21
Q

What are the common palate characteristics of fruit lambics?

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A
  • Low to no bitterness
  • High alcohol
  • High acidity
  • High carbonation
  • Traditional versions tend to be dry
22
Q

What are the common style characteristics of traditional fruit lambics?

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A
  • Tend to be dry
  • Not pasteurized
  • Made with fresh fruit
  • Not filtered
  • Bottle conditioned

Some versions use puree or juice, may be filtred and pasteurized.

23
Q

What are mixed culture fermentations?

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A

Uses a combination of cultured yeast and bacteria as well as ambient yeasts and bacteria.

24
Q

What is the process in kettle souring?

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A

Adding lactic acid bacteria to the wort before fermentation with a cultured yeast.

25
What do lactic bacteria do to a wort that has **not been fermented**?
**Consumes** some of the sugar and **produces** acid, which makes the wort acidic or "sour".
26
What happens when a sour wort reaches **optimal acidity** level?
* It is **boiled** to kill the lactic bacteria. * **Cooled** and transferred to fermentation vessel. * **Yeast is added** for alcoholic ferment.
27
What are the **advantages** of a kettle/wort souring process?
* **Speed** of process (24-48 hours to create the "sour" acidity). * **Control** over the process by the brewer. * Boiling of the wort ensures **no contamination** of the fermenter by unwanted yeast or bacteria.
28
What is the difference between **wort/kettle souring** and **sour mashing**?
Sour mashing is similar to wort souring, but the lactic acid bacteria is added to the mash **in the mashing vessel**.
29
What is the process for **co-fermentation**?
Adding **cultured yeast** and **bacteria** (usually lactic acid bacteria) together in the wort for fermentation.
30
What does *yeast* and *bacteria* **add** to a beer in a co-ferment?
* **Yeast** creates aromas, alcohol and carbon dioxide. * **Bacteria** adds acid.
31
What are the common **variations** of mixed culture fermentation styles?
* Berliner weisse * Gose * Flanders red * Oud bruin
32
Where does **Berliner weisse** **originate**?
Berlin, Germany
33
Why are Berliner weisse often slightly **hazy**?
**Wheat** is used in the mash bill, in addition to pilsner malt.
34
What are the common **palate characteristics** of Berliner weisse?
* Moderately sour * Light body * Low alcohol * Dry on the palate * No bitterness * High carbonation ## Footnote Syrups are often served with this beer for sweetness and fruit flavor.
35
What are the **traditional syrup flavors** served with Berliner weisse?
* Raspberry * Woodruff (an herb with a slight bitterness and sweet hay aromas) ## Footnote In Germany, it is not allowed to add fruit or other ingredients to beer during production, so they are added to the beer at the time of service.
36
Where does the beer style **Gose** most likely come from?
Named for the river Gose in **Goslar**, Germany.
37
What is the typcial **appearance characteristic** of Gose?
* Straw or gold in color * Slightly hazy or hazy in appearance
38
What are the common **aroma and flavor characteristics** of Gose?
* Slightly sour in style * Aromas of bread dough (from wheat and pilsner malt) * Subtle fruity aromas * Corriander is sometimes used during contributing citrus and floral notes * Salt - either added or from local water sources - is also part of the recipe and style - mostly helping with mouthfeel rather than a salty taste
39
What are the common **palate characteristics** of Gose?
* **Bitterness** is low * **Alcohol** is medium * **Carbonation** is high * **Acidity** through the addition of lactic acid bacteria
40
Where does **Flanders Red** originate?
**Flanders** region of Belgium.
41
What are the common **appearance characteristics** of Flanders red?
* Copper to brown color * Clear
42
What are the common **aroma and flavor characteristics** of Flanders red?
* Fruit aromas of plum, redcurrant, cherry and orange (yeast and bacteria) * Toasted bread (highly kilned malts such as Vienna and Munich) * Caramel (caramel malts)
43
What are the common **palate characteristics** of Flanders red?
* Bitterness is low * Acidity is notable * Medium to high alcohol
44
What is the typical **fermentation vessel** for Flanders red?
Stainless steel vessels
45
What is the typical **maturation vessel** for Flanders Red?
Foeders ## Footnote These are large oak vessels that can often contain microorganisms to build complexity in the beer. can also be used to age wine.
46
What **additional** aromas or flavors can be achieved through the maturation in foeders?
* **Vinegar-like aromas** from acetic acid bacteria. * **Earth** and **horse blanket** like aromas from Brettanomyces.
47
What is **another** name for Flanders red?
Flemish red
48
What does **Oud bruin** translate to in English?
It is Flemish for **old brown**.
49
What style of beer is **Oud bruin**?
Similar to Flanders Red, but with more prominent malt character. ## Footnote The beer is also aged in stainless steel rather than foeders, before blending. Not quite as complex.
50
How are Flanders red **finished** before packaging?
Aged beers are **blended** with younger beers to achieve desired style. ## Footnote Some examples are pasteurised, filtered, sweetened.
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