How to brew beer - Quiz
  • 1. What is the primary grain used in most beer brewing?
A) Oats
B) Wheat
C) Rye
D) Barley
  • 2. What is the process of steeping grains in hot water to extract sugars called?
A) Fermenting
B) Mashing
C) Lautering
D) Boiling
  • 3. What is the role of hops in beer?
A) Provide sweetness
B) Provide bitterness, aroma, and flavor
C) Provide carbonation
D) Provide alcohol
  • 4. What is the name for the liquid extracted from the mash?
A) Mash
B) Must
C) Wort
D) Grist
  • 5. What is the purpose of boiling the wort?
A) To cool the wort quickly
B) To add carbonation
C) To add yeast
D) To sterilize the wort and isomerize hop acids
  • 6. What is the process of adding yeast to wort called?
A) Racking
B) Priming
C) Sparging
D) Pitching
  • 7. What is the purpose of fermentation?
A) To add aroma
B) To convert sugars into alcohol and CO2
C) To clarify the beer
D) To add bitterness
  • 8. What is the ideal temperature range for ale fermentation?
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)
  • 9. What is the ideal temperature range for lager fermentation?
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)
  • 10. What is the process of transferring beer from one vessel to another called?
A) Mashing
B) Priming
C) Racking
D) Pitching
  • 11. What is the purpose of secondary fermentation?
A) To clarify the beer and allow flavors to mature
B) To add yeast
C) To boil the wort
D) To mash the grains
  • 12. What is the process of adding sugar to beer before bottling to create carbonation called?
A) Racking
B) Mashing
C) Pitching
D) Priming
  • 13. What is the typical alcohol by volume (ABV) of most beers?
A) 10-20%
B) 3-10%
C) 0-3%
D) 20-30%
  • 14. What does IBU stand for?
A) International Bitterness Units
B) Internal Brewing Units
C) Ideal Brewing Units
D) Instant Bitterness Units
  • 15. What is a hydrometer used for?
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
  • 16. What is the importance of sanitation in brewing?
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
  • 17. What is DMS (Dimethyl Sulfide) and how is it prevented?
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
  • 18. What does SRM stand for?
A) Standard Recipe Method
B) Specific Recipe Method
C) Specific Reference Method
D) Standard Reference Method
  • 19. What does SRM measure?
A) Beer gravity
B) Beer color
C) Beer alcohol content
D) Beer bitterness
  • 20. What is the purpose of adding Irish Moss to the boil?
A) To clarify the wort by aiding in protein coagulation
B) To add flavor
C) To increase alcohol content
D) To add bitterness
  • 21. What is the best way to cool wort quickly after boiling?
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
  • 22. What is the term for the residue left over after mashing the grains?
A) Must
B) Wort
C) Spent grain
D) Trub
  • 23. What type of water is generally best for brewing?
A) Filtered water
B) Distilled water
C) Tap water
D) Softened water
  • 24. What gas is produced during fermentation?
A) Oxygen (O2)
B) Hydrogen (H2)
C) Carbon dioxide (CO2)
D) Nitrogen (N2)
  • 25. What is 'dry hopping'?
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
  • 26. What is the name of the brewing step where the mash is recirculated to clarify the wort before lautering?
A) Lautering
B) Mashing
C) Vorlauf
D) Sparging
  • 27. What is the purpose of a blow-off tube?
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
  • 28. What causes a 'stuck fermentation'?
A) Too much sugar
B) Too much hops
C) Too much water
D) Insufficient yeast or nutrients
  • 29. What is the ideal storage temperature for bottled beer?
A) Cold and bright
B) Warm and bright
C) Warm and dark
D) Cool and dark
  • 30. What is the purpose of a fermentation lock (airlock)?
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
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