Cicerone

Question 0

3 tier system

Answer 0

1. Supplier 2. Wholesaler/Distributor 3. Retailer

Question 1

Prohibition lasted from:

Answer 1

Jan. 16, 1919- Dec. 5, 1933

Question 2

Federal excise tax: Less than 2,000,000 bbl.

Answer 2

$7.00/bbl

Question 3

Federal excise tax: Greater than 2,000,000 bbl

Answer 3

$18/bbl

Question 4

BAC legal limit

Answer 4

.08% nationwide

Question 5

Women absorb ____% more alcohol than men who drink the same amount

Answer 5

30%

Question 6

Women have less of this stomach enzyme

Answer 6

Dehydrogenase

Question 7

Reinheitsgebot went into effect on this date

Answer 7

April 23rd, 1516

Question 8

Responsible for all the roasted color and flavor in grain

Answer 8

Maillard browning

Question 9

Mash phase enzymes (2)

Answer 9

Beta amylase Alpha amylase

Question 10

Mashing at this temperature produces highly fermentable wort, lighter body, dry finish

Answer 10

Beta amylase (140-150•F)

Question 11

Mashing at this temperature produces less fermentable wort, more body, sweeter finish

Answer 11

Alpha amylase (150-160•F)

Question 12

This yeast is fermented at 60-60•F and produces fruity flavors

Answer 12

Ale yeast

Question 13

This yeast is fermented at 40-50•F and produces a mild flavor allowing hops and grains to stand out.

Answer 13

Lager yeast

Question 14

A wort with 1.050 original gravity will likely produce a beer that is ___ ABV

Answer 14

5%

Question 15

Adjuncts

Answer 15

Anything other than the 4 main ingredients added to the brewing process.

Question 16

Additives

Answer 16

Anything added after the brewing process

Question 17

The process of hearing food to a specific tho erasure then immediately cooling it to slow spoilage

Answer 17

Pasturization

Question 18

Pasteurized beer shelf life (refrigerated)

Answer 18

90-120 days

Question 19

Unpasteurized beer shelf life (refrigerated)

Answer 19

45-60 days

Question 20

OFF FLAVOR: Wet cardboard

Answer 20

Caused by oxygen/oxidation. Usually detected in old or stale beer. Result of the TRANS-2 NONEAL compound

Question 21

OFF FLAVOR: green apple, green leaves

Answer 21

Acetaldehyde. Byproduct of growing and dying yeast cells. Should never be detected in beer.

Question 22

OFF FLAVOR: Band-aid, plastic, clove

Answer 22

Phenolic. Formed during fermentation from ferulic acid formed during malt kilning.

Question 23

OFF FLAVOR: Butter popcorn

Answer 23

Diacetyl. Formed by yeast or bacteria, can be indicative of too short a brewing period.

Question 24

OFF FLAVOR: Vegetal, asparagus, corn, tomato juice

Answer 24

DMS or Dimethyl sulfide. Byproduct of mashing and fermentation. Should be boiled off in the kettle.

Question 25

OFF FLAVOR: Cheesy, stinky feet

Answer 25

Isovaleric acid. Formed by old and/or improperly stored hops.

Question 26

OFF FLAVOR: barnyard flavors, grassy

Answer 26

Caused by brettanomyces (wild yeast). Oxidizes malt components, creating TRANS- NONENAL.

Question 27

OFF FLAVOR: Skunk

Answer 27

Formed as a reaction when hop components are exposed to blue light (light struck)

Question 28

Refrigerated beer is good for

Answer 28

Up to 6 months

Question 29

Unrefrigerated beer is good for

Answer 29

Up to 3 months

Question 30

Serving temperature

Answer 30

38-55•F

Question 31

Cooler temperature

Answer 31

34-38•F

Question 32

For kegs, allow _____ hr/s for every ____ degree/s of change

Answer 32

1, 1

Question 33

DRAFT LINE GAS: Short runs

Answer 33

100% CO2

Question 34

DRAFT LINE GAS: Direct draws with applied pressure of 15psi or less

Answer 34

100% CO2

Question 35

DRAFT LINE GAS: Long runs (50ft.+)

Answer 35

60% CO2 / 40%N2

Question 36

DRAFT LINE GAS: Nitrogen tap

Answer 36

75% N2 / 25% CO2

Question 37

Coupler valve components (3):

Answer 37

Thomas valve: prevents beer from backing up into into gas line. Check valve: prevents beer from the beer line from flowing out through the coupler. Jumper line: short vinyl tuning connecting keg to faucet.

Question 38

No beer? (3)

Answer 38

1. Coupler not engaged 2. Gas might be turned off 3. Empty keg?

Question 39

Foamy beer? (4)

Answer 39

1. COOLER TEMP. TOO WARM 2. Pressure too high 3. 'Hot spots' in beer line 4. Break in the seal on keg valve, coupler, or faucet.

Question 40

Flat beer? (3)

Answer 40

1. Gas pressure too low. 2. Cooler temp set too high. 3. Dirty glasses!

Question 41

Cloudy beer? (3)

Answer 41

1. cooler or glycol temperature set too cold. 2. Cleaning issue with lines/ dirty lines. 3. Dirty glasses.

Question 42

The 5 tastes:

Answer 42

Salty Sweet Sour Bitter Umami