A) Oats B) Rye C) Wheat D) Barley
A) Mashing B) Lautering C) Fermenting D) Boiling
A) Provide alcohol B) Provide bitterness, aroma, and flavor C) Provide sweetness D) Provide carbonation
A) Grist B) Mash C) Must D) Wort
A) To add carbonation B) To sterilize the wort and isomerize hop acids C) To add yeast D) To cool the wort quickly
A) Racking B) Sparging C) Priming D) Pitching
A) To add bitterness B) To convert sugars into alcohol and CO2 C) To clarify the beer D) To add aroma
A) 40-50°F (4-10°C) B) 60-72°F (15-22°C) C) 100-110°F (38-43°C) D) 80-90°F (27-32°C)
A) 48-58°F (9-14°C) B) 60-72°F (15-22°C) C) 100-110°F (38-43°C) D) 80-90°F (27-32°C)
A) Pitching B) Mashing C) Priming D) Racking
A) To boil the wort B) To add yeast C) To mash the grains D) To clarify the beer and allow flavors to mature
A) Racking B) Priming C) Pitching D) Mashing
A) 20-30% B) 3-10% C) 10-20% D) 0-3%
A) International Bitterness Units B) Ideal Brewing Units C) Internal Brewing Units D) Instant Bitterness Units
A) Measuring the specific gravity of the wort B) Measuring the pH of the wort C) Measuring the color of the wort D) Measuring the temperature of the wort
A) To add flavor to the beer B) To speed up the fermentation process C) To add carbonation to the beer D) To prevent unwanted bacteria and wild yeast from spoiling the beer
A) A metallic flavor, prevented by using stainless steel equipment B) A buttery flavor, prevented by proper sanitation C) A corn-like flavor, prevented by a vigorous boil D) A banana-like flavor, prevented by higher fermentation temperatures
A) Standard Reference Method B) Specific Reference Method C) Specific Recipe Method D) Standard Recipe Method
A) Beer gravity B) Beer alcohol content C) Beer bitterness D) Beer color
A) To clarify the wort by aiding in protein coagulation B) To add flavor C) To increase alcohol content D) To add bitterness
A) Using a wort chiller B) Leaving it to cool at room temperature C) Putting it in the freezer D) Adding ice to the wort
A) Must B) Wort C) Spent grain D) Trub
A) Filtered water B) Softened water C) Distilled water D) Tap water
A) Oxygen (O2) B) Nitrogen (N2) C) Hydrogen (H2) D) Carbon dioxide (CO2)
A) Adding hops before fermentation B) Adding hops to the fermenter after primary fermentation C) Adding hops during the boil D) Adding hops to the mash
A) Sparging B) Vorlauf C) Mashing D) Lautering
A) To add oxygen to the wort B) To measure the specific gravity C) To vent excess CO2 and krausen during active fermentation D) To control the temperature of the fermentation
A) Insufficient yeast or nutrients B) Too much hops C) Too much sugar D) Too much water
A) Cold and bright B) Warm and dark C) Cool and dark D) Warm and bright
A) To control the temperature B) To add oxygen to the wort C) To add flavor D) To allow CO2 to escape while preventing air from entering |