Day 1

Question 1

Mention 4 ingredients in beer

Answer 1

Water, Barley Malt, Adjuncts, Hops

Question 2

Why do we mill the malt?

Answer 2

To open the husk and break down some f the starch and protein structure

Question 3

2 different mills for lauter tun, and advandeces

Answer 3

Dry milling, wet milling

Question 4

Mention 2 types of mashing

Answer 4

INfusion mashing, and decoction mashing

Question 5

Describe 4 steps in lautering process

Answer 5

first wort, sparging, lust running, spent grain removal

Question 6

How long does the wort boil and amout of evapuration

Answer 6

60 min, 4-10% evap.

Question 7

What does the wor pool?

Answer 7

The wort is moved in circular rotation, wich will make the teacup effect and the solids will gather in the middle

Question 8

How does we cool the wort?

Answer 8

Plate heat exchanger

Question 9

Why do we aerate the wort?

Answer 9

To provide oxygen for the yeast

Question 10

Top fermenting yest, type and temp.?

Answer 10

Ale, higher temp. (14-18 grader)

Question 11

Bottom fermenting yeast, type and temp.

Answer 11

Lager, lower temp (10-14 degrease)

Question 12

How to get rid of haze, mention 4 methods

Answer 12

Kieselghr, membrane filter, coolcrash, PVPP and sillicagel

Question 13

What does high gravity beer mean?

Answer 13

Brew strong beer to dilute later

Question 14

Mention 4 importent inventions

Answer 14

Isolation of yeast, Frindge (cooling system). pasterastion, sacchrometer

Question 15

What is importen to consider when milling the malt?

Answer 15

Too fine grains will make a to compact grainbed in th elauter tun and the water and wort will have a hard tme running througt. To big will make the starch less availeble.

Question 16

What type of water weere used for pilsner

Answer 16

Soft water

Question 17

What type of water is used for hoppy pale ales

Answer 17

Hard water but nonalkaline

Question 18

What do we do today to create consisdency and good quality

Answer 18

revershed osmosis

Question 19

What is the different between surface an municipalti water

Answer 19

The amount of microorganisms, and more alkaline in surface water beacause of agricultre

Question 20

Why use hops?

Answer 20

bitternes, essential olies, tastestbility, antimicrobial

Question 21

What conditions do hops need?

Answer 21

min. 13 hour daylight between 25- 30 deagrese

Question 22

What country grows the most hops

Answer 22

USA, Germany and China

Question 23

4 ways to add hop

Answer 23

Natrual hopleafs, Hoppellets, Hop extracts, Isomerized hop extract

Question 24

What creates suns struck flavour?

Answer 24

Iso alpha acids is convertedinto 3-methyl 2- buthen-1-thiol. when struck by the sun

Question 25

Typical hop flavour

Answer 25

linalool

Question 26

Where are the bitter and aroma compounds loacated?

Answer 26

In the hop cone in the lupulin glands. Only in female hop bines

Question 27

mention 3 types of hoping

Answer 27

kettel hoping, late hoping, dry hoping

Question 28

How does hop grow?

Answer 28

up and always clockwise

Question 29

Mention 3 types of carbohydrates in malt

Answer 29

maltose, matriose, sucrose, fructose, glucose

Question 30

Enzymes and their job?

Answer 30

alfa amylase: cleaves starch. beta amylase: cutts maltose

Question 31

Categories of barley

Answer 31

2 rows, Spring, malt barley

Question 32

Where is the starch located and where is the enzymes located in barley?

Answer 32

starch in endosperm, enzymes in embroy

Question 33

mention the 3 steps in malting process

Answer 33

1. steeping, 2. germanation, 3. kilning

Question 34

Describe steeping

Answer 34

barley is covered in water in 24-48 hours, in around 14-18 degrease. water content on 44-46%

Question 35

Describe germanation

Answer 35

barley is spread out th germinat, 3-7 days, 14-20 degrease, aeration

Question 36

Descibe kilning

Answer 36

barley is dryed, 12-48 hours, 45-85 degrease, ventilation. also roasting if necsarry

Question 37

Hoe is malt color measured?

Answer 37

EBC

Question 38

Why add adjuncts?

Answer 38

taste stability, degree of fermentation, price, energy savings, traditions

Question 39

what does the gelations tempeture mean? and what is the udfordring?

Answer 39

it is the tempeture where the starch takes up water, this is sometimes not the same as for barlay wich can make it difficult