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