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