A) Yeast B) Water C) Hops D) Malt
A) Adds aroma B) Provides sugars for fermentation C) Adds bitterness D) Clears the beer
A) Adds sweetness B) Provides alcohol C) Creates carbonation D) Adds bitterness and aroma
A) Adds flavor to the beer B) Cleans the wort C) Preserves the beer D) Converts sugars into alcohol and CO2
A) Sugar-rich liquid extracted from malt B) Finished beer C) Hops extract D) Yeast culture
A) Boiling B) Conditioning C) Fermenting D) Mashing
A) 100-110°F (38-43°C) B) 32-40°F (0-4°C) C) 200-212°F (93-100°C) D) 148-158°F (64-70°C)
A) To add more sugar B) To sanitize the wort and isomerize hop acids C) To remove the hops D) To cool the wort quickly
A) Conversion of water into steam B) Conversion of sugars into alcohol C) Conversion of starch into sugar D) Conversion of hop acids into bitter compounds
A) To add oxygen to the wort B) To rapidly cool the wort C) To filter the wort D) To heat the wort
A) To stop fermentation B) To increase alcohol content C) To prevent bacterial contamination D) To improve the flavor
A) Racking B) Pitching C) Sparging D) Priming
A) To allow CO2 to escape while preventing oxygen from entering B) To measure the alcohol content C) To filter the beer D) To add flavor to the beer
A) 35-50°F (2-10°C) B) 100-110°F (38-43°C) C) 80-90°F (27-32°C) D) 60-72°F (16-22°C)
A) 48-58°F (9-14°C) B) 100-110°F (38-43°C) C) 60-72°F (16-22°C) D) 80-90°F (27-32°C)
A) Solution Grade B) Specific Gravity C) Starting Glucose D) Sugar Granularity
A) Thermometer B) Refractometer C) pH meter D) Hydrometer
A) Filtering the beer B) Adding sugar before bottling to create carbonation C) Adding hops to the boil D) Adding yeast to the wort
A) To kill any remaining yeast B) To clarify the beer and allow flavors to mellow C) To add more hops D) To increase the alcohol content
A) Hop residue B) Yeast starter C) Malt extract D) Sediment formed during boiling and fermentation
A) Transferring beer from one vessel to another B) Heating beer C) Filtering beer D) Adding sugar to beer
A) Adding hops to the beer B) Cooling the wort C) Boiling the wort D) Allowing beer to mature and develop flavor
A) Bleach B) Vinegar C) Dish soap D) Star San
A) To increase alcohol content B) To prevent off-flavors and spoilage C) To speed up fermentation D) To clarify the beer
A) The total cost of ingredients B) A list of hops used in the beer C) The amount of alcohol in the beer D) The recipe listing the types and amounts of grains used
A) International Bitterness Units B) Internal Brewing Units C) Ideal Brewing Utility D) Ingredient Breakdown Units
A) To help clarify the wort B) To add bitterness C) To increase alcohol content D) To add aroma
A) A bottling device B) A fermentation vessel C) The vessel used for mashing grains D) A type of hop
A) 3-10% B) 30-40% C) 15-20% D) 0-1%
A) Boiling the wort for too long B) Too much hops C) Too much sugar D) Insufficient yeast or poor yeast health |