Other Specialty Beers Flashcards

Vanilla and coconut

Either wood aromas directly from the barrel, or aromas from the previous contents of the barrel, such as whiskey, rum, wine, or brandy.

Traditionally, fruit, herbs, spice, and honey.

Corriander seed and orange peel.

Macerated to impart flavor and color.

1. Remove the alcohol.
2. Limit alcohol created during fermentation.
3. Dilution.

1. By using a filter.
2. By heating inside a vacuum to vaporize the alcohol without cooking the delicate fruit aomas of the beer.

1. By fermenting at very low temperatures to limit the activity of yeast.
2. Use a wort with very low original extract (limited sugar).
3. Choose a yeast that is inefficient at fermenting anything other than very simple sugars.

While adding water dilutes alcohol levels, it can also dilute aromas, body, and mouthfeel.

Refers to a specific protein often found in cereal grains such as barley.

1. Use malt from cereals naturally free of gluten (sorgham, buckwheat, rice).
2. Use standard grains but then add enzymes to break down the gluten.