Spirits & Beer
The CMS Intro exam includes basic knowledge of spirits and beer.
Spirits Basics
Distillation
- Process: Heating fermented liquid to separate alcohol from water
- Principle: Alcohol evaporates at lower temperature than water
- Types:
- Pot still: Batch distillation, more flavourful (Cognac, Scotch malt)
- Column still: Continuous, higher alcohol, lighter flavour (vodka, grain whisky)
Ageing
- Barrel ageing: Adds colour, flavour, smoothness
- New oak: More flavour impact
- Used oak: Subtler influence
Brandy
Cognac (France)
- Region: Cognac, southwest France
- Grape: Ugni Blanc (Trebbiano)
- Distillation: Double pot still
- Ageing: French oak barrels
Quality Levels (minimum age in barrel): | Grade | Minimum Age | |-------|-------------| | VS (Very Special) | 2 years | | VSOP (Very Superior Old Pale) | 4 years | | XO (Extra Old) | 10 years (since 2018) |
Cru hierarchy: Grande Champagne > Petite Champagne > Borderies > Fins Bois
Armagnac (France)
- Region: Gascony, southwest France
- Difference: Single distillation (pot or column), earthier, more rustic
- Ages well: Can be more complex than Cognac
Other Brandies
- Calvados: Apple brandy from Normandy
- Pisco: Grape brandy from Peru/Chile
- Grappa: Italian pomace brandy
Whisky/Whiskey
Scotch Whisky
Types: | Type | Definition | |------|------------| | Single Malt | One distillery, 100% malted barley, pot still | | Single Grain | One distillery, other grains allowed, column still | | Blended Malt | Multiple distillery malts blended | | Blended Scotch | Malt + grain whiskies blended |
Regions (flavour generalizations): | Region | Character | |--------|-----------| | Speyside | Fruity, elegant, often sherried | | Highland | Diverse, full-bodied | | Islay | Peated, smoky, maritime | | Lowland | Light, grassy | | Campbeltown | Briny, complex (few distilleries) |
Requirements: Aged minimum 3 years in oak, in Scotland
Irish Whiskey
- Spelling: Whiskey (with "e")
- Difference: Often triple distilled (smoother), typically unpeated
- Types: Single pot still (unique to Ireland), single malt, blend
American Whiskey
| Type | Requirements |
|---|---|
| Bourbon | 51%+ corn, new charred oak, made in USA (mostly Kentucky) |
| Tennessee | Bourbon filtered through maple charcoal (Lincoln County Process) |
| Rye | 51%+ rye grain |
Bourbon flavour: Vanilla, caramel, corn sweetness, charred oak
Other Whiskies
- Japanese: Scotch-style, often excellent single malts
- Canadian: Typically lighter, blended
Gin
- Base: Neutral grain spirit
- Flavour: Botanicals, must include juniper
- Common botanicals: Coriander, citrus peel, angelica root, orris root
Styles: | Style | Character | |-------|-----------| | London Dry | Juniper-forward, dry, no added sugar | | Plymouth | Slightly sweeter, earthier | | Old Tom | Sweeter, historical style | | Navy Strength | Higher ABV (57%+) | | New Western/Contemporary | Less juniper, more creative botanicals |
Rum
- Base: Sugarcane juice or molasses
- Origin: Caribbean, Latin America
Styles: | Style | Character | |-------|-----------| | White/Silver | Unaged or lightly aged, filtered, clean | | Gold/Oro | Some ageing, caramel colour | | Dark/Black | Longer aged, molasses-rich | | Aged/Añejo | Extended barrel ageing, complex | | Rhum Agricole | French Caribbean, fresh sugarcane juice, grassy | | Cachaça | Brazilian, sugarcane juice |
Tequila & Mezcal
Tequila
- Base: Blue Weber agave only
- Region: Jalisco, Mexico (mainly)
- Production: Roast agave hearts (piñas), ferment, distill
Categories: | Category | Ageing | |----------|--------| | Blanco/Silver | Unaged or <2 months | | Reposado | 2-12 months | | Añejo | 1-3 years | | Extra Añejo | 3+ years |
100% Agave: Best quality (vs mixto with other sugars)
Mezcal
- Base: Any agave species (not just blue)
- Production: Often pit-roasted (smoky character)
- Character: Typically smokier than tequila
Vodka
- Base: Any fermentable material (grain, potato, grape)
- Character: Neutral, clean (by definition)
- Filtering: Often carbon-filtered for purity
- Countries: Russia, Poland, Sweden (traditional)
Liqueurs
Definition: Spirit + sugar + flavouring
| Liqueur | Base Flavour |
|---|---|
| Triple Sec/Curaçao | Orange |
| Cointreau | Orange (premium) |
| Grand Marnier | Orange + Cognac |
| Amaretto | Almond |
| Kahlúa | Coffee |
| Baileys | Cream + whiskey |
| Chartreuse | Herbal (130 botanicals) |
| Campari | Bitter orange |
| Aperol | Bitter orange (lighter) |
| Sambuca | Anise |
Beer Basics
Ingredients
- Water: Mineral content affects style
- Malted barley: Provides sugar, flavour, colour
- Hops: Bitterness, aroma, preservation
- Yeast: Fermentation, flavour
Two Main Categories
| Category | Yeast | Temperature | Character |
|---|---|---|---|
| Ale | Top-fermenting | Warm (15-24°C) | Fruity, complex |
| Lager | Bottom-fermenting | Cold (7-13°C) | Clean, crisp |
Common Styles
Ales: | Style | Character | |-------|-----------| | Pale Ale | Balanced, hoppy, amber | | IPA (India Pale Ale) | Very hoppy, bitter, high ABV | | Stout | Dark, roasted, coffee, chocolate | | Porter | Dark, less roasted than stout | | Hefeweizen | Wheat beer, cloudy, banana, clove | | Belgian | Fruity, spicy, high ABV | | Saison | Farmhouse, dry, peppery |
Lagers: | Style | Character | |-------|-----------| | Pilsner | Pale, crisp, hoppy, Czech/German | | Helles | Pale, malty, Munich | | Märzen/Oktoberfest | Amber, malty | | Bock | Strong, malty | | Dunkel | Dark lager, malty |
IBU (International Bitterness Units)
- Measures hop bitterness
- Light lager: 5-15 IBU
- IPA: 40-70+ IBU
Quiz Yourself
- What's the difference between Cognac and Armagnac?
- What grain must Bourbon contain at least 51% of?
- What is gin's essential botanical?
- What's the difference between tequila and mezcal?
- What's the difference between ales and lagers?