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