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