Ingredients

Question 1

What part of the barley kernel makes it uniquely attractive for use in brewing when compared to a grain like wheat?

Answer 1

Plumpness in the husk

Question 2

The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?

Answer 2

Malting

Question 3

Barley comes in two broad types (actually separate species) based on the number of rows the kernels form on the head. What are those two broad types?

Answer 3

two row and six row

Question 4

Name two countries where brewing barley is grown?

Answer 4

Germany, France, England

Question 5

Crystal and chocolate are names for two examples of what ingredient?

Answer 5

Malt

Question 6

Using common words, give the range of colors from lightest to darkest found in the malts used by brewers: _______________ to ______________

Answer 6

Pale Malt, Black Malt

Question 7

How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?

Answer 7

Cooked to gelatinize the starch.

Question 8

Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers:

Answer 8

Malt Roaster

Question 9

What sort of plant structure (like tree, bush, grass, etc.) do hops grow on?

Answer 9

Bine

Question 10

To ensure that they don’t decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?

Answer 10

Dried

Question 11

Name the Washington-state valley best known for hop cultivation:

Answer 11

Yakima

Question 12

Name three European hop producing countries:

Answer 12

Germany, Poland, Slovenia

Question 13

Name one other US state that produces hops commercially:

Answer 13

Oregon

Question 14

Name a southern hemisphere country that produces hops commercially?

Answer 14

New Zealand

Question 15

In order to impart hop aroma in a beer would you add hops at the beginning or near the end of wort boiling?

Answer 15

End

Question 16

Hop oil contains compounds that contribute to what attributes of beer?

Answer 16

Bitterness and Aromatic Complexity

Question 17

The alpha acids typically constitute what percentage, by weight of the hops used by brewers? (Please give a range)

Answer 17

2% (Saaz) to 11.5% (Cascade)

Question 18

Some brewers use whole hops, but these days many use a more compressed physical form known as what?

Answer 18

Pellets

Question 19

Name two American hop varieties other than Cascade:

Answer 19

Centennial
Columbus
Citra
Chinook
Cluster
Amarillo
Ahtanum

Question 20

Name two English hop varieties?

Answer 20

Golding
Fuggle
Northern Brewer

Question 21

Name one European hop variety?

Answer 21

Golding
Saaz
Hallertau
Styria

Question 22

What temperature range is beer likely to be in when it is dry hopped?

Answer 22

60-70 degrees F

Question 23

During fermentation, sugar is converted into what two major chemical products?

Answer 23

CO2, Alcohol

Question 24

Compared to ales, lager fermentations are conducted at _________________ temperatures.

Answer 24

Lower

Question 25

What is the temperate range for brewing lagers? Ales?

Answer 25

35-45 degrees F | 65-75 degrees F

Question 26

A fermenter being held at 68 deg F is most likely using which of the two major yeast types?

Answer 26

Saccharomyces Cerevisiae

Question 27

Fruity aromas and flavors are most commonly produced by which of the two major yeast types?

Answer 27

Saccharomyces Cerevisiae

Question 28

A fermenter being held at 35 deg F is most likely using which of the two major yeast types?

Answer 28

Saccharomyces Pastorianus

Question 29

Weizen yeast produce what sorts of flavor attributes in beer?

Answer 29

Clove and Banana

Question 30

Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis.

Answer 30

Flanders Red Ale, Gueze

Question 31

Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?

Answer 31

No, it's a lactic acid bacteria and is not found in APAs.

Question 32

Would the flavor attributes contributed by Acetobacter species be desirable in an outstanding example of Flanders red ale?

Answer 32

Yes

Question 33

Name a mineral found in water that may have a desirable effect on beer flavor:

Answer 33

Calcium, Dortmunder Export

Question 34

``` Please number the following brewing processes from 1 to 5 in the order that they occur during brewing: Wort Chilling and Aeration Boiling and Whirlpooling Mashing and; Lautering Fermentation and Lagering Grain Milling ```

Answer 34

``` Grain Milling Mashing and Lautering Boling and Whirlpooling Wort Chilling and Aeration Fermentation and Lagering ```

Question 35

If the goal is to make a sweeter, richer beer would the wort temperature be higher or lower?

Answer 35

Higher

Question 36

To initiate mashing, what gets mixed with malt?

Answer 36

Hot Water

Question 37

What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?

Answer 37

Rolling Boil

Question 38

What most commonly gets "pitched" in a brewery

Answer 38

Yeast

Question 39

A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?

Answer 39

Settling Tank, seperating dross from the chilling wort.

Question 40

What stage of the brewing process occurs when a bottom fermented beer is held at 3-5°C (35-41°F) for several weeks in the presence of yeast?

Answer 40

Lagering

Question 41

If a brewer adds gelatin or Isinglass to a beer, what are they trying to achieve?

Answer 41

Clarity

Question 42

Would gelatin or Isinglass ingredients be added before or after primary fermentation?

Answer 42

After

Question 43

What gas do brewery bottling operations try to minimize the presence of inside the sealed bottle?

Answer 43

Oxygen

Question 44

Why do some brewers include yeast in their bottled product?

Answer 44

Devolops additional flavors through autolysis

Question 45

Do most US-produced kegs contain pasteurized beer?

Answer 45

No

Question 46

Name a benefit of pasteurization for a brewer?

Answer 46

Less chance of off flavors created by unwanted yeast or bacteria

Question 47

Name a disadvantage of pasteurization for the brewer?

Answer 47

Lose of flavor and aromatic complexity

Question 48

Using a commonly used measure of carbonation, list typical values found in various styles of beer. To the best you are able state the beer style, a commercial brand in that style and the carbonation level of that style or brand.

Answer 48

Volumes of CO2. Typically range is 2.2 - 2.8. - Budwieser 2.6 - Paulaner Hefewiezen 3.2 - Lindemans Framboise 1.8