Unit 1: Beer and history of brewing

Question 1

What is the average range of alcohol in beer?

Answer 1

1.2-10% abv

(eg) 6-50ml per 500ml

Question 2

Name 6 types of cereals?

Answer 2

Barley
Wheat
Oats
Rye
Maize
Rice

Question 3

Simple definition of beer?

Answer 3

“An alcoholic beverage that Produced by the fermentation of sugars coming from cereals which is flavoured with hops”

Question 4

What are the first 3 steps found in a typical brewery layout and briefly explain what they do?

Answer 4

1) Malt storage: Stored your cereals

2) Mill (Milling): Grounds the malt or other cereal into a powder called “GRIST”

3) Mashing: Water is added to the grist to make a porridge like substance called “MASH”, then left to sit for a time at a required temp to extract sugars from the ground cereal.

Question 5

What are steps 4-6 in a typical brewery layout and briefly explain what they do?

Answer 5

4) Wort separation: The mash gets separated into the sugary liquid “WORT” and the leftover solids “SPENT GRAINS”

5) Wort boiling: The wort gets boiled and hops are added for bitterness

6) Trub separation: Wort gets clarified by removing any unwanted hop material “TRUB”

Question 6

What are steps 7-10 in a typical brewery layout and briefly explain what they do?

Answer 6

come back to this

Question 7

What are the key elements of a glass of beer?

Answer 7

1) Clarity
2) Colour
3) Carbonation
4) Aroma
5) Taste
6) Foam

Question 8

Where does clarity in beer come from?

Answer 8

Final filtration step

Question 9

Where does the colour of a beer come from?

Answer 9

Comes from the malt or other cereals used

Question 10

Where does the carbonation in beer come from?

Answer 10

CO2 produced by the fermentation of sugars by yeast

Question 11

Where does the aroma of beer come from?

Answer 11

Hops, cereals, yeast

Question 12

Where does the taste of beer come from?

Answer 12

Bitterness and freshness from the hops, sweetness and body from the cereals

Question 13

Where does the foam come from?

Answer 13

Materials extracted from the malts and hops that don’t like being in water so hold onto the CO2 bubbles and get trapped in them (causing the foam not to completely dissipate like most sodas)

Question 14

How many styles of beer are there across the world?

Answer 14

over 200

Question 15

What styles of beers are in the Lager (Saccharomyces pastorianus) family?

Answer 15

Czech pilsner
German pilsner
Dark lager
Amber lager
American light

Question 16

What styles of beer are in the Ale (Saccharomyces cerevisiae) family?

Answer 16

German ale (Kolsch)

Farmhouse (Saison)

Wheat (HefeWeissen/ wit beer)

Aus/ UK/ USA (Mild, IPA, Stout/ porter, pale ale/ bitter, barely wine, new England IPA, imperial stout)

Question 17

What styles of beer are in the Mixed Fermentation (Wild yeast + bacteria) family?

Answer 17

Mixed fermentation (Flanders oud bruin)

Spontaneous fermentation (Fruit, gueuze, lambic)

Question 18

Where does lager yeast collect in the vessel at the end of fermentation?

Answer 18

At the bottom

Question 19

When are where was the earliest recorded beer?

Answer 19

5000 B.C. in whats now called Iran

Question 20

What is the “Tablet of Stone”?

Answer 20

In 4000 B.C archaeologists found a stone tablet showing people drink beer through a straw

Question 21

Pyramid builders

Answer 21

In 2500 B.C. Ancient egyptians were given 4-5 L of beer a day while building the pyramids. (i think because it was safer than drinking the water)

Question 22

Beer makes it into verse

Answer 22

In 1800 B.C. a sumerian poem and recipes celebrate the goddess Ninkasi (goddess of beer)

Question 23

Start of commercial brewing

Answer 23

In the 700’s the Europeans monasteries brewed beer for sale

Question 24

When were hops first added to beer?

Answer 24

1100

Question 25

Beer law

Answer 25

In 1516 the Rheinheitsgebot Law defines beer and beer ingredients in Germany

Question 26

Steam power

Answer 26

in 1760 steam engines were first used in breweries to help industrialize the brewing process.

Question 27

Louis Pasteur

Answer 27

In 1857 the famous scientist who worked mainly in beer discovered yeast as a microorganism

Question 28

Lets form a club

Answer 28

In 1886 the “Laboratory Club” was formed in the UK which was the predecessor of the Institute of brewing and distilling

Question 29

Can we have a beer?

Answer 29

In 1959 the USA launched the first ever aluminum beer can

Question 30

The rise of the keg

Answer 30

In 1960 the growth of beer in kegs starts in the United Kingdom, where before beer was served in casks