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