"Beer & Cider Guide for Introductory Sommelier Level 1
Key Topics to Study for Beer and Cider
1. Beer Production
Key Ingredients:
Water:
Makes up 90-95% of beer.
Mineral content affects the beer’s flavor and style (e.g., Burton-on-Trent water for pale ales).
Malted Barley:
Provides fermentable sugars for alcohol production.
Malting Process: Barley is soaked, germinated, and dried to develop flavors.
Roasting: Determines the color and flavor of the beer (light roast for pale beers, dark roast for stouts).
Hops:
Adds bitterness, aroma, and flavor.
Acts as a natural preservative.
Common hop flavors: Citrus, pine, floral, herbal.
Yeast:
Converts sugars into alcohol and CO2 during fermentation.
Two main types:
Ale Yeast: Top-fermenting, warmer temperatures (e.g., ales, stouts).
Lager Yeast: Bottom-fermenting, cooler temperatures (e.g., lagers, pilsners).
Beer Production Process:
Malting: Barley is germinated and roasted.
Mashing: Malted barley is mixed with hot water to extract sugars, creating wort.
Boiling: Wort is boiled, and hops are added for bitterness and flavor.
Fermentation: Yeast is added to convert sugars into alcohol and CO2.
Conditioning: Beer is aged to develop flavors and carbonation.
Packaging: Beer is bottled, canned, or kegged.
Beer Styles:
Ales:
Top-fermented, warmer fermentation temperatures.
Examples:
Pale Ale: Light, hoppy, and refreshing.
IPA (India Pale Ale): Stronger, hoppier pale ale.
Stout: Dark, rich, with roasted malt flavors (e.g., Guinness).
Porter: Similar to stout but lighter in body.
Wheat Beer: Made with a high proportion of wheat, often unfiltered and cloudy.
Lagers:
Bottom-fermented, cooler fermentation temperatures.
Examples:
Pilsner: Crisp, light-bodied, with floral and herbal hop notes.
Amber Lager: Richer, malt-forward lager.
Dark Lager: Toasty, caramel flavors.
Specialty Beers:
Sour Beers: Tart and acidic, often made with wild yeast or bacteria (e.g., Lambic, Gose).
Fruit Beers: Flavored with fruits like cherries, raspberries, or citrus.
Spiced Beers: Flavored with spices like coriander or cinnamon.
2. Cider Production
Key Ingredients:
Apples:
The primary ingredient in cider.
Cider Apples: High in tannins and acidity, often used for traditional styles.
Dessert Apples: Sweeter, used for modern styles.
Yeast:
Converts apple sugars into alcohol and CO2 during fermentation.
Water:
Sometimes added to dilute the juice in commercial ciders.
Cider Production Process:
Harvesting: Apples are picked and sorted.
Crushing and Pressing: Apples are crushed to extract juice.
Fermentation: Yeast is added to convert sugars into alcohol.
Aging: Cider is aged to develop flavors (optional for some styles).
Sweetening and Carbonation:
Some ciders are sweetened or carbonated before bottling.
Cider Styles:
Dry Cider:
Fermented to dryness, with little to no residual sugar.
Crisp and refreshing.
Sweet Cider:
Contains residual sugar, often from dessert apples.
Fruity and easy-drinking.
Sparkling Cider:
Carbonated, either naturally or artificially.
Still Cider:
Non-carbonated, traditional style.
Perry:
Made from pears instead of apples.
Delicate and aromatic.
3. Key Terms to Know
Wort: The sugary liquid extracted from malted barley during mashing.
Hops: Flowers that add bitterness, aroma, and flavor to beer.
Conditioning: The process of aging beer to develop flavors and carbonation.
Pasteurization: Heating beer or cider to kill bacteria and extend shelf life.
Cask Conditioning: Beer is naturally carbonated in the cask, often served unfiltered.
4. Service and Pairing
Beer Service:
Serve beer in clean, appropriate glassware to enhance aromas and flavors.
Ideal serving temperatures:
Lagers: 4-7°C (39-45°F).
Ales: 10-13°C (50-55°F).
Cider Service:
Serve chilled, typically in a wine glass or pint glass.
Food Pairing:
Beer:
Pale Ale: Grilled meats, burgers, fried foods.
Stout: Chocolate desserts, roasted meats, oysters.
Wheat Beer: Salads, seafood, light dishes.
Cider:
Dry Cider: Pork, cheese, charcuterie.
Sweet Cider: Spicy dishes, desserts.
Deductive Tasting for Beer and Cider
Sight: Assess color (pale, amber, dark) and clarity (filtered or unfiltered).
Nose: Identify aromas (hops, malt, fruit, spice).
Palate: Evaluate sweetness, bitterness, carbonation, and body.
Tips for Studying Beer and Cider
Understand Production: Focus on the key steps in beer and cider production and how they influence the final product.
Learn Styles: Be familiar with the main styles of beer and cider and their flavor profiles.
Taste Examples: Try a variety of beers (e.g., IPA, stout) and ciders (e.g., dry, sweet) to understand their characteristics.
