Hops Test Flashcards

1
Q

What female flowers do hops come from

A

Humulus Lupulus

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2
Q

What are hops used for

A

flavoring

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3
Q

3 forms of hops to brewers

A

whole, pellet and plug

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4
Q

2 hops categories

A

aroma/flavoring and bittering

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5
Q

what lupulin

A

small glands that are waxy and antibacterial

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6
Q

2 acid categories

A

alpha and beta

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7
Q

what kind of acid is in bittering hops

A

alpha

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8
Q

what happens in isomerization

A

the atoms of the hops are rearranged which causes the hop to become more bitter and quicker to dissolve in the
wort

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9
Q

which acid doesnt isomerize during the boil

A

beta

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10
Q

what country is top in hop production

A

germany

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11
Q

what # is US in hop production

A

2

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12
Q

the three c’s

A

cascade, centennial, and columbus

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13
Q

cascade flavor

A

spicy citrusy and floral

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14
Q

Wet/Fresh Hopping

A

the use of fresh hops that have recently been picked (not dried).

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15
Q

Dry Hopping-

A

the process of adding hops to the beer to the wort after it has cooled and also after the onset of
fermentation (in the primary or secondary fermenter).

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16
Q

IBU’s:

A

(International Bitterness Units) determine the actual bitterness of beer by measuring the concentration of
bitter hop acids in parts-per-million.

17
Q

Bittering hops-

A

varieties of hops with a higher alpha acid percentage that are used during the boiling process to
extract bitterness

18
Q

Aroma/Flavoring Hops-

A

varieties of hops with lower alpha acid percentages and oil profiles that are added
during late stages of the brewing process

19
Q

2 australian/new zealand hops

A

galaxy and nelson

20
Q

2 german hops

A

hallertau and tettnanger

21
Q

3 english hops

A

fuggle, challenger, and golding

22
Q

single hopping

A

using one variety of hops

23
Q

late hopping

A

adding hops in the last 15-30 min of boil