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