A) Water B) Hops C) Malt D) Yeast
A) Adds aroma B) Clears the beer C) Provides sugars for fermentation D) Adds bitterness
A) Provides alcohol B) Adds bitterness and aroma C) Creates carbonation D) Adds sweetness
A) Cleans the wort B) Adds flavor to the beer C) Converts sugars into alcohol and CO2 D) Preserves the beer
A) Finished beer B) Hops extract C) Yeast culture D) Sugar-rich liquid extracted from malt
A) Conditioning B) Fermenting C) Boiling D) Mashing
A) 200-212°F (93-100°C) B) 100-110°F (38-43°C) C) 32-40°F (0-4°C) D) 148-158°F (64-70°C)
A) To sanitize the wort and isomerize hop acids B) To remove the hops C) To add more sugar D) To cool the wort quickly
A) Conversion of hop acids into bitter compounds B) Conversion of water into steam C) Conversion of sugars into alcohol D) Conversion of starch into sugar
A) To rapidly cool the wort B) To add oxygen to the wort C) To heat the wort D) To filter the wort
A) To increase alcohol content B) To improve the flavor C) To stop fermentation D) To prevent bacterial contamination
A) Pitching B) Racking C) Sparging D) Priming
A) To filter the beer B) To add flavor to the beer C) To allow CO2 to escape while preventing oxygen from entering D) To measure the alcohol content
A) 60-72°F (16-22°C) B) 35-50°F (2-10°C) C) 100-110°F (38-43°C) D) 80-90°F (27-32°C)
A) 48-58°F (9-14°C) B) 100-110°F (38-43°C) C) 60-72°F (16-22°C) D) 80-90°F (27-32°C)
A) Sugar Granularity B) Starting Glucose C) Solution Grade D) Specific Gravity
A) Thermometer B) pH meter C) Refractometer D) Hydrometer
A) Adding yeast to the wort B) Adding sugar before bottling to create carbonation C) Adding hops to the boil D) Filtering the beer
A) To add more hops B) To increase the alcohol content C) To kill any remaining yeast D) To clarify the beer and allow flavors to mellow
A) Hop residue B) Yeast starter C) Malt extract D) Sediment formed during boiling and fermentation
A) Heating beer B) Adding sugar to beer C) Filtering beer D) Transferring beer from one vessel to another
A) Cooling the wort B) Adding hops to the beer C) Boiling the wort D) Allowing beer to mature and develop flavor
A) Star San B) Dish soap C) Vinegar D) Bleach
A) To clarify the beer B) To prevent off-flavors and spoilage C) To increase alcohol content D) To speed up fermentation
A) The recipe listing the types and amounts of grains used B) The amount of alcohol in the beer C) The total cost of ingredients D) A list of hops used in the beer
A) International Bitterness Units B) Ingredient Breakdown Units C) Ideal Brewing Utility D) Internal Brewing Units
A) To help clarify the wort B) To add bitterness C) To increase alcohol content D) To add aroma
A) A type of hop B) The vessel used for mashing grains C) A bottling device D) A fermentation vessel
A) 0-1% B) 30-40% C) 15-20% D) 3-10%
A) Insufficient yeast or poor yeast health B) Boiling the wort for too long C) Too much sugar D) Too much hops |