Beer

Question 1

Lager beers should be served at what temp?

Answer 1

48˙-52˙ F

Question 2

Ales should be served at what temp?

Answer 2

54˙-57˙ F

Question 3

Cask Conditioned beers should be served at what temp?

Answer 3

55˙-58˙ F

Question 4

What are hops and what purpose do they have in the production of Beer?

Answer 4

A flower that adds flavor and bitterness

They have both preservative and antiseptic qualities that prohibit bacterial growth.

Question 5

What is Amylase?

Answer 5

An enzyme that is produced when Barley is malted that converts starchy carbohydrates from grain into fermentable sugar.

Question 6

How is the head of a beer formed?

Answer 6

As carbondioxide rises it collects proteins derived from the grain to form the head.

Question 7

What are the two enzymes that are produced by malting barley?

Answer 7

• Diastase*
• &*
• Amylase*

Question 8

Define an Ale Beer?

Answer 8

Beer distinguished by the use of top fermenting yeasts. (Saccharomyces Cerevisiac) Top fermenting yeasts performs at warmer temperatures. By products are more evident in taste, aroma and fruitiness.

Question 9

What is a Black & Tan?

Answer 9

A mix of light and dark beer such as a Stout or Porter and Lager or Pilsner.

Question 10

A barrel of beer is how many gallons?

Answer 10

36 gallons

Question 11

What is a Trappist Beer?
Name 4 producers?

Answer 11

Beer brewed in Trappist Monasteries. Cistercian monks.

• *Orval** (Belgian)
• *Chimay** (Belgian)
• *Rochefort** (Belgian)
• *Westmalle** (Belgian)
• *Mariawald** (Germany)
• *Koningshoeven** (Netherlands)
• *St. Joesph’s Abbey** (Massachusett’s)

Question 12

What is wort?

Answer 12

It is a sugar-rich liquid from malted grain. (turning starch into fermentable sugar)

Question 13

What is Green Malt?

Answer 13

Grain softened by steeping in water and allowed to germinate but not yet subjected to drying.

Question 14

What is Sparging?

Answer 14

Rinsing the spent grains in water to get additional sugar and flavor for the beer. It will also extract more bitterness.

Question 15

What is Reinheitsgebot?

Answer 15

Bavarian Purity Law. Codified the three ingredients allowed for beer production to be Barley, Hops and Water.

Question 16

What are the two different beer yeasts that set ales and pilsners apart?

Answer 16

• Saccharomyces Cerevisiae -* Top fermenting yeast for Ales
• Saccharomyces Pastorainus -* Bottom permenting yeasts for Lagers

Question 17

What is Gueze?

Answer 17

A style of mixing one-year-old Lambic beers with beers that have ages for two to three years.

Question 18

What style of yeasts are used for Lambic beers?

Answer 18

Brettanomyces Bruxellensis
Brettanomyces Lambicus

Question 19

What is the Bavarian Purity Law?

Answer 19

Reinheitsgebot
1516

Allows for only Barley, Hops and Water to be used in the production of beer.

Question 20

How does the act of drying the malted barley impact the style of beer?

Answer 20

The length and degree of roasting will affect the character of the malt - heavy roasting for porters and light toasting for pale ales.

Question 21

What is Grist?

Answer 21

Germinated barley before drying.

Question 22

What is a copper?

Answer 22

A brew kettle. A vessel for boiling the wort.

Question 23

How long is the Wort boiled and why?

Answer 23

At least for one hour to stabilize and sterilize, darken the color and evaporate excess water.

Question 24

What is Latin for top fermenting yeasts?

Answer 24

Saccharomyces Cerevisiae

Question 25

What is Latin for bottom fermenting yeasts?

Answer 25

*Saccharomyces Pastorianus*

Question 26

Top and bottom fermenting yeast are used for what two styles of Beer?

Answer 26

Top fermenting yeast for Ales. Bottom fermenting yeasts for Lagers.

Question 27

What are Lambic Beers?

Answer 27

A specialty of Belgium and are spontaneously fermented in open top containers with wild yeast and then ages in cask for at least three years.

Question 28

What is Kriek?

Answer 28

Fruit Lambic Beers

Question 29

What is the oldest fermented beverage in history? What is the second-oldest?

Answer 29

Mead Beer is the second-oldest

Question 30

At the heart of beer fermentation, what conversion must take place in a grain before fermentation?

Answer 30

Conversion of starching fermentable sugars

Question 31

What is the name of the sugar-rich liquid that is fermented into beer?

Answer 31

Wort

Question 32

What are the four basic ingredients that are utilized in the production of beer?

Answer 32

Water Yeast a starch source hops

Question 33

What is the cereal grain of choice for most beer production? What other grains are used?

Answer 33

Barley is the most used for beer production. Wheat is also used.

Question 34

How is the green malt processed prior to the mashing process?

Answer 34

The green malt is roasted with hot air in a kiln to halt further growth

Question 35

What does the mashing process consist of? What is sparging? What's the product of this process?

Answer 35

The mashing process involves combining the grist with hot water for the purpose of converting and extracting fermentable sugars from the malt? Sparging is an additional rinse of the rinsed grist for additional sugar extraction. The product of this entire process is the derivation of the wort, the sug-rich liquid that will serve as the source of fermentable sugars for alcoholic fermentation.

Question 36

How does roasting the green malt affect the style of the beer? Two types of malts?

Answer 36

The heavier the roast and degree of roasting will create black malts that used for porter-style beers Lighter roasting creates pale malt and it will be used for the production of the pale ales

Question 37

What is the grist?

Answer 37

The product of grinding or cracking the roasted malt.

Question 38

Following derivation of the wort, the wort is boiled. Why?

Answer 38

To stabilize and sterilize the brew, darken the color, and cause excess water to evaporate.

Question 39

What does "bottle-conditioned" indicate?

Answer 39

Beers are unfiltered and undergo partial fermentation in the bottle.

Question 40

Stouts, porters and Abbey Beers are all types of what style?

Answer 40

Ale

Question 41

Schwartz, Vienna Stylem & Dortmund's are all what style of beer?

Answer 41

Lager

Question 42

What is a Mars Beer?

Answer 42

Mild Lambic produced by reusing the malt from previous lambic fermentations.

Question 43

Where is Biere de Garde prodcued?

Answer 43

Belgium & Northern France

Question 44

Where is Kölsch traditonally produced? Is it a lager or ale? What is the peculiar about its fermentation temperature?

Answer 44

an Ale, traditionally produced in Cologne (Germany) It's fermented at cooler than average temperatures for most ales.

Question 45

What is Kvass?

Answer 45

Rye-based Russian beer usually fermented with fruit juices.

Question 46

What is Rauchbier and where is it traditionally produced?

Answer 46

Smoked beer, famously produced in Bamberg within Franken, Germany

Question 47

What is the ITA?

Answer 47

International Trappist Association protects Trappist trademark

Question 48

What is the significance of Mont des Cats and San Pedro de Cardena?

Answer 48

Trappist Monasteries with beers not produced within the walls of the monastery. The ITA allows the use of the Trappist term on the label, but cannon use Trappist logo.

Question 49

Name three Trappist monasteries located within Belgium?

Answer 49

Orval Chimay Westvleteren Rochefort Westmalle Archel

Question 50

What is the oldest Trappist Brewery?

Answer 50

Rochefort (est. 1595)

Question 51

Amylase is an important enzyme that does what?

Answer 51

An Enzyme that is produced when you malt barley that converts the starchy carbohydrates material in dextrin and maltose (sugars)

Question 52

When are the hops added in beer production?

Answer 52

Before fermentation, while low boiling the wort

Question 53

What is the next step in the beer making process after fermentation?

Answer 53

Conditioning in tank (resting/maturing)

Question 54

What is a Steam Beer?

Answer 54

A lager brewed at ale temperatures. 30-40 IBU

Question 55

What is Schwarzbier?

Answer 55

Black Beer. A response to English Porter.

Question 56

When is Oktoberfest typically brewed?

Answer 56

In March. Aged over the summer and released in September.

Question 57

What is the Standard Reference Method in terms of beer production?

Answer 57

It is a method of color assessment of the wort or beer. 10-50 SPM with Stout being the highest or darkest.

Question 58

What is the typical SRM for an American Stout?

Answer 58

40-50 SRM

Question 59

What is a “Session” Beer?

Answer 59

It's basically a lower ABV beer, placing refreshment over complexity.

Question 60

75% of the entire US Hops come from an area which is also a wine AVA. What is the AVA and name two varietals of hops.

Answer 60

Yakima Valley AVA Amarillo Cascade Crystal Magnum

Question 61

What are *Fuggles* and *Goldings*? What country are they most associated with?

Answer 61

Hops - United Kingdom

Question 62

Name two requirements needed for a bottle to be labeled "Authentic Trappest Product"?

Answer 62

Production carried out under the supervision of monks or nuns Products are made within the immediate surroundings of the abbey Profits go to monastic community or charitable works

Question 63

What is the name of the enztme released during the malting process?

Answer 63

Amylase

Question 64

What is another name for California Common? Describe the style?

Answer 64

Steam Beer - lager fermented at warmer temperatures

Question 65

Grist for German wheat beers must be made up of at least what % of wheat?

Answer 65

50%

Question 66

Name four styles of wheat beer?

Answer 66

Hefe Weizen Dunkel / Dark Weizen Kristall Weizen White Beer

Question 67

What additional ingredients are often used in the production of White Beer?

Answer 67

Orange peel and/or Coriander

Question 68

What are the noble hop varietals and where do they come from?

Answer 68

Hallertauer Mittelfrüh Tettnang Spalt (all from Germany) Saaz - Chech