Production - Learning Outcome #2

Question 1

What are 4 things Malting provides for the Brewer

Answer 1

• Starch
• Enzymes
• Proteins
• Nutrients for Yeast

Question 2

List the 3 Steps to the Malting Process

Answer 2

• Steeping
• Germination
• Kilning

Question 3

What is ‘Wet Stand’ and ‘Dry Stand’

Answer 3

during the Steeping Process;

‘Wet Stand’ the Barley is soaked in warm water
‘Dry Stand’ the water is drained away.

This is alternated to attain proper moisture level to set up the Germination Stage

Question 4

Why is the Barley turned during the germination phase?

Answer 4

To ensure that temperature and humidity are controlled for even growth (Gemination)

Question 5

What happens in the Endosperm during germination?

Answer 5

Cell walls and proteins securing the starch granules begin to break down, making the starch, proteins and nutrients accessible for the brewing process

Question 6

What happens in the Embryo during germination?

Answer 6

Enzymes are released and the grain starts to ‘grow’

Question 7

What are the barley grains called after germination

Answer 7

Green Malt

Question 8

how do we stop the growth phase during germination

Answer 8

Kilning
- heating and drying stops the growth

(lowers required moisture level in grain for germination)

Question 9

What do lower kilning temperatures do for the malt?

Answer 9

Maximize the enzyme level in the malt. It does not create dark colours or roasted aromas

(the high heat can kill some enzymes during killing)

Question 10

What do high kilning temperatures do for the malt?

Answer 10

High temperatures lead to more colour and flavour, but steadily destroy enzymes

Question 11

Once the malting process is complete, the malted barley should be… (3)

Answer 11

• A stable product
• Provide enzymes, starch, proteins, and nutrients
• Have some degree of colour and flavour

Question 12

The amount of enzymes, colour and flavour in the malted barley will depend on what?

Answer 12

Time and temperature in the kilning process

Question 13

What is Maillard Reaction?

Answer 13

It is a reaction between sugar and amino acids (molecules that combine to make proteins)
-it can happen at a range of temperatures with high temp increasing reaction.

Creates Aromas of toasted bread, bread crust, chocolate, coffee etc

Happens in kiln and wort boil.

More Maillard means darker colour.

Question 14

Caramelization

Question 15

What is the purpose of Milling

Answer 15

To break down the whole grain into small pieces and make the Starch more available

Question 16

What is Grist

Answer 16

The name for malted barley after milling

Question 17

What is mashing

Answer 17

Mixing grist in hot brewing water

The mixture now called ‘Mash’ becomes a loose porridge or congee-like mixture

Question 18

What happens during mashing?

Answer 18

In the mash, at the right temperature. enzymes break down the starch into sugars.

Question 19

What kind of sugar is the starch broken down into during mashing?

Answer 19

Into Fermentable Sugars and Dextrins

-Fermentable Sugars- contain up to 3 glucose molecules and are easy for Yeast to consume.

-Dextrins contain hundreds of glucose molecules (Complex Sugar) too large for yeast to consume

Question 20

What is Wort?

Answer 20

During mashing, the sugars and dextrins dissolve in the brewing water, creating a sugary liquid called Wort

Question 21

What is an optimal mashing temperature

Answer 21

61℃ - 67℃.
- Enzymes work best breaking down starch into sugar at this temperature

Question 22

Why would the Husks of the malted barley be useful during mash separation?

Answer 22

When Mashing is complete and the Wort is being drained off, the solid matter, mostly Husks acts as a filter bed.

Question 23

What is Sparging?

Answer 23

As the Wort is being extracted into a kettle, the grain bed is rinsed with hot water. This will extract any remaining sugars.

Question 24

List the 12 main stages of Brewing

Answer 24

• Milling
• Mashing
• Mash Separation
• Wort boiling & Hop Additions
• Wort Clarification
• Wort Cooling
• Fermentation
• Maturation
• Carbonation
• Filtration
• Packaging
• Pasteurization

Question 25

List the four main containers for packaging Beer

Answer 25

Cans, Bottles, Growlers, Kegs

Question 26

What is Green Beer

Answer 26

After fermentation but before the Beer has had time to stabilize and remove undesirable aromas.

Question 27

What is the character of Diacetyl

Answer 27

a by-product of fermentation, it has a butter or butter popcorn aroma. It can be removed by the yeast during the maturation or conditioning phase.

Question 28

What is the character of Acetaldehyde

Answer 28

a by-product of fermentation, it has the aroma of green apple, raw pumpkin, or emulsion paint. It can be removed by the yeast during the maturation or conditioning phase.

Question 29

What is attenuation?

Answer 29

the amount of sugar that is converted into alcohol by the yeast during fermentation

Question 30

What are three ingredients that will make green beer cloudy?

Answer 30

Green beer looks cloudy because it still has suspended particles including proteins, yeast cells, and hop material.

Question 31

What temperature is an Ale matured at?

Answer 31

Ales mature at warmer temperatures ( around fermentation temperatures) as the Ale yeast breaks down undesirable aromas best at warm temperatures.

Question 32

Describe Lager Maturation

Answer 32

Today, many lagers are matured in the same way as ales. However, traditional lager maturation takes place at cold temperatures for several weeks or even months. This process is also called lagering. During lagering, lager yeast continues to slowly ferment sugars left over from fermentation and slowly reduces the levels of unwanted aroma compounds. This long, cold maturation also helps to remove compounds that cause haze, and therefore gives a clear beer.

Question 33

What significant difference is there to maturing beer in oak vessels and why would some beer styles benefit from this?

Answer 33

Stainless Steel is inert whereas Oak is not, this allows wild yeast and bacteria to inhabit the vessels. This will contribute significantly to beers matured in them, such as to the benefit of mixed fermentation style beers.

Question 34

What are the two key sources of carbon dioxide for carbonating beer

Answer 34

retaining or recovering natural carbonation created during fermentation, or purchasing carbon dioxide.

Question 35

What are the two most common ways to add or top off carbonation levels in the final beer?

Answer 35

- force carbonation - bottle conditioning

Question 36

Describe why beer goes through cold maturation.

Answer 36

The beer (typically clear, lighter-coloured ales) will be bought down to 0℃. At this temperature, the compounds that could later cause chill haze will come out of the solution and be removed. This process takes 1-2 weeks

Question 37

Describe Cask conditioning

Answer 37

A beer that is still fermentation is transferred directly to cask (historically oak but now stainless) where it will finish fermentation carbonating the beer, and conditioning to remove the undesirable aromas post-fermentation. Sadly, this is rare and hard to find.

Question 38

What is the main concern for the brewer when packaging beer

Answer 38

The introduction of air (including oxygen, microbes, bacteria, etc) into the beer which could spoil the product.

Question 39

What is Diacetyl a by-product of?

Answer 39

Diacetyl is a byproduct of fermentation. It can be reabsorbed by the yeast during maturation. it results in butter or buttered popcorn notes

Question 40

Where does DMS come from?

Answer 40

DMS (dimethyl sulfide) is a malt-derived compound naturally present in wort. Minimized by evaporation during the boil Character of cooked sweetcorn, cooked cabbage or tomato juice.

Question 41

Where does Acetaldehyde come from?

Answer 41

Acetaldehyde is produced by yeast during fermentation. Minimized during maturation Characters of green apple, raw pumpkin, or emulsion paint.

Question 42

What 3 things does the killing step aim to accomplish?

Answer 42

- Stop growth - Reduce moisture level - Produce colour and aroma

Question 43

What happens during maturation

Answer 43

-Green beer is converted to finished beer -Removes some undesired aromas -Helps stabilize beer, removes unwanted haze

Question 44

List 6 things that happen during the wort boil

Answer 44

-Browning from Maillard reactions -Hop additions -Evaporation that concentrates wort -Hot Break- excess proteins coagulate -Sterilization of the wort due to heat -boil removes some undesirable aromas such as DMS

Question 45

What does the German word Trüb mean

Answer 45

Trüb in German means cloudy. Trub is the name given to coagulated proteins, hop matter and yeast cels that may be collected during the whirlpool step.

Question 46

What is a bright tank? What us happening and what is kept inside